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Yogurt souffle cheesecake ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

egg yolk : 3 pieces
グラニュー糖 : 10g
クリームチーズ : 50g
(A)薄力粉 : 20g
(A)コーンスターチ : 20g
プレーンヨーグルト : 200g
レモンの皮 : 1個分
卵白 : 3個分
メレンゲ用グラニュー糖 : 60g
レモン汁 : 小さじ1/2
溶けない粉糖 : 適量

Time required

30minutes

Procedure

1) Prepare the lemon 00:06
Grate the lemon zest with a grater. Squeeze the juice and set it aside on a small plate.
2) Divide the egg into yolk and egg white 00:19
Divide the egg into yolk and egg white, and cool the egg white in the refrigerator for about 15 minutes.
3) Make dough 00:43
Mix egg yolk well, add granulated sugar → cream cheese in this order, and mix well. Add (A) while sieving and mix, add in the order of plain yogurt → lemon zest, and mix well.
4) メレンゲを作る 01:53
卵白を軽く泡立て、レモン汁を加えて良く混ぜ合わせる。グラニュー糖を3回に分けて加え、その都度良く混ぜる。
5) 3にメレンゲを混ぜ込む 03:11
Add 1/3 of the meringue to 3 and mix, then add 1/3 and mix, then add 3 to the meringue bowl and mix the whole.
6) 型に流してオーブンで焼く 04:46
Place a parchment paper on the mold, pour 5 into it, and bake in an oven at 190 ° C for 22 minutes, then lower to 120 ° C for 25 minutes.
7) 仕上げる 06:02
焼けたら冷まし、冷蔵庫で冷やす。冷えてから粉糖をふる。

Point

-Uses a 15 cm bottom-removing mold.
・ Return the cream cheese to room temperature.
・ Step 4 When the meringue horns stand up, mix at low speed for about 30 seconds to adjust the texture of the meringue.
・ Process 6 Make the height of the cooking sheet 8 cm or more and lay it down. The temperature of the hot water to be boiled should be 50-60 ° C.
・ The required time does not include the time to boil in the oven, the time to worry and the time to cool.