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スフレチーズケーキ|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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再生回数
6,549.3万回
動画数
1,074本

材料

  • Cream cheese : 200g
  • ラカント : 40g
  • 卵(L) : 2個

所要時間

90分

手順

  1. 1) Divide the egg 01:33

    Divide the eggs into yolks and whites, put the whites in a large bowl and chill in the refrigerator.

  2. 2) Make cream cheese dough 01:51

    Put cream cheese in a bowl and heat in a 600W microwave for 30 seconds. Knead with a rubber spatula, and when smooth, add 1/3 of the lacant and knead. Once mixed, switch to a whisk, add egg yolks, and mix well until there are no more cream cheese grains.

  3. 3) Make meringue 03:14

    Start preheating the oven to 100 degrees. Whisk egg whites for 30 seconds at high speed with a hand mixer. Add 30g of Lacanto and whisk at low speed for 1 minute.

  4. 4) 生地を混ぜ合わせる 03:53

    2の生地にメレンゲをひとすくい加えて全体を良く混ぜ合わせる。さらにひとすくい加えたら、空気を含ませるように優しく混ぜる。最後にもう一度メレンゲを加えたら、メレンゲの白い部分がなくなるまで優しく混ぜ合わせる。ゴムベラに持ち替え、生地が均一になるように底の方から全体を混ぜる。

  5. 5) 焼く 05:07

    Wrap the cake mold with aluminum foil and pour the dough into it. Stir with a bamboo skewer to flatten the surface and bleed air. Place two sheets of kitchen paper on a bakeware, place a cake mold, pour 40 degrees of lukewarm water to a height of 2 cm, and bake in an oven at 100 degrees for 60 minutes. Then raise the temperature to 160 degrees and bake for 10 to 15 minutes to give it a brown color.

  6. 6) 仕上げる 06:27

    焼き上がったら扉を閉めたままオーブンの中で30分置いておく。型から取り出しオーブンシートを剥がしたら完成。

Point

・ Low-carb souffle cheesecake.
-Can be easily made with 3 materials.
・ It is delicious to eat the finished product as it is, but if you cool it in the refrigerator for a day, it will become a rich and smooth souffle cheesecake.
-The material is the amount of one bottomless cake mold with a diameter of 12 cm.
・ Lacanto can be replaced with sugar of your choice.
・ Eggs can be M size.
・ Place an oven sheet on the bottom and sides of the cake mold in advance.
-The oven sheet that can be used repeatedly does not wrinkle, so it finishes beautifully.
・ If you keep the white meat in the refrigerator until it is used, it will foam faster.
・ If the cream cheese is softened by returning it to room temperature before use, microwave heating is not required.
・ Heat the cream cheese in the microwave, and if it is still hard, add a heating time of 5 to 10 seconds. Be careful of the heating time as it will melt if heated too much.
・ The key points for making souffle cheesecake without failure are the hardness of the meringue, the mixing condition of the two types of dough, and the baking temperature.
・ If the meringue is whipped too much, the surface of the souffle cheesecake will crack, so whipped it to the extent that soft horns stand.
・ When mixing cream cheese dough and meringue dough, be careful not to mix too much. If you mix too much, it will not swell, so add the meringue and mix well the first time, but for the second and third times, just gently mix until the white part of the meringue disappears.
・ When baking, first cook at a low temperature for a long time, then raise the temperature and color the surface while watching the situation, and the surface will be baked cleanly without cracking.
・ If the surface is likely to crack during baking, open the oven door a little and let it come in contact with cold air to prevent it from cracking.
・ In the video, it was first baked at 100 degrees, and when coloring it, it was baked at 160 degrees, but if the surface cracks with this method, bake two top plates or bakeware on top of each other and bake from under the oven. Block the heat a little.
・ Once baked, leave it in the oven for 30 minutes without removing it to prevent it from suddenly deflating.
・ If you get the hang of it, you can easily make a light and soft souffle cheesecake.
・ The time required does not include the time to leave in the oven after baking.


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