アイスクリーム（牛乳氷のラズベリーアイスクリーム）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 7minutes
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バスクチーズケーキ｜まんまるkitchenさんのレシピ書き起こし
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Ingredients
- Super cup : 1 piece (200cc)
- クリームチーズ : 200g
- 卵（M～L） : 2個
Time required
45minutes
Procedure
-
1)
Make cheese liquid
00:32
Put cream cheese that has been returned to room temperature in a heat-resistant container and heat it in a 600w microwave oven for 30 seconds.
Mix with a rubber spatula until creamy.
Add eggs one by one and mix well with a whisk until there are no lumps each time. -
2)
Finish the dough
01:26
Add ice cream to 1 and mix until liquefied.
-
3)
Put in a mold and bake in the oven
01:41
Spread the parchment paper on the mold and pour 2 into it.
Bake in an oven preheated to 240 ° C for 20-25 minutes. -
4)
冷蔵庫で冷やす
02:26
型ごと粗熱をとり冷ます。
ラップをかけ、冷蔵庫で3時間程度冷やす。
Point
-Uses one 12 cm bottomless type.
・ A simple cheesecake recipe that simply melts ice cream, mixes and bake.
・ When using cream cheese that has just been taken out of the refrigerator, heat it in a 600w microwave oven for 30 seconds.
・ If you melt the ice cream in a liquid state in advance, the work can be done smoothly.
・ Since the sweetness is modest, if you prefer sweetness, add 1 to 2 tablespoons of sugar.
・ If you have vanilla essence, add 7 to 8 drops for a more fragrant finish.
・ The time required does not include the time to cool in the refrigerator.
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