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スフレチーズケーキ｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

Cream cheese : 350g
溶かしバター : 45g
卵黄 : 55g
グラニュー糖 : 20g
コーンスターチ : 12g
牛乳 : 150g
卵白 : 95g
グラニュー糖 : 55g

Time required

35minutes

Procedure

1) Mix cream cheese and butter 00:16
Put cream cheese in a bowl, cream with a whipper, add melted butter and mix well.
2) Make dough 00:42
Put egg yolk in another bowl and mix well, add granulated sugar → cornstarch in this order and mix well each time. Add milk while mixing, boil in hot water and cook until thick. Remove from the water bath, add 1 and mix the whole, and cover with a cloth.
3) Make meringue 01:46
Put egg whites in another bowl and whisk with a hand mixer. When it foams, add granulated sugar in 3 portions to make a loose meringue.
4) 2と3を合わせる 02:32
Add 1/4 of the meringue to 2 and mix, then add the remaining meringue and mix the whole with a rubber spatula.
5) 型に流しオーブンで焼く 03:16
型にクッキングシートを敷いて4を流し入れ、170℃のオーブンで15分、160℃に下げて15分湯煎焼きにする。スイッチが切れたらそのまま1時間放置し、余熱で火を通す。
6) 冷蔵庫で冷やす 03:52
Remove from the oven, cover with plastic wrap after the heat is removed, and cool the whole mold in the refrigerator.

Point

・ Keep the milk warm until just before boiling.
・ Process 2 Be careful as it will harden if it is overcooked in hot water.
・ Step 3 Scoop with a hand mixer and whisk until the tip of the meringue slowly bows.
・ Process 6 Cool in the refrigerator for 2 hours or more.
・ The time required does not include the time to bake in the oven and the time to cool in the refrigerator.