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Souffle cheesecake ｜ Bakuba Cook's recipe transcription

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Bakuba Cook

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Ingredients

Yogurt (before draining) : 1 pack (400g)
卵（卵黄と卵白に分ける） : 2個
ラカント : 35g

Time required

70minutes

Procedure

1) Drain the yogurt 00:17
Set the colander in the bowl and spread 3 sheets of kitchen paper on top of each other.
Put yogurt in it, wrap it, put a weight on it, and drain it in the refrigerator for about 6 hours.
2) Make yogurt dough 01:33
Squeeze out the water from 1 and put it in a bowl.
Knead with a rubber spatula to make it smooth.
Add egg yolk and mix.
3) Make meringue 03:32
Whisk the egg whites in a bowl with a hand mixer until the weapons stand.
Add Lacanto in 2 portions and whisk well each time.
4) 型を用意する 04:34
型にアルミホイルを巻き、内側にクッキングシートを敷く。
5) 生地を作る 05:14
2のヨーグルト生地にメレンゲの1/3程度を加え、ゴムベラで混ぜ合わせ馴染ませる。
残りのメレンゲを全て加え、均一に混ぜ合わせる。
6) 型に生地を入れる 06:33
4に生地を流し入れ、箸で混ぜながら型全体に生地をいき渡らせる。
7) 湯煎焼きする 06:56
バットに型を置き、お湯を1cmの高さまで注ぎ入れる。
150度に予熱したオーブンで45分焼く。
8) 仕上げる 07:54
焼きあがればオーブン庫内で30分程度放置する。
粗熱を取り、冷蔵庫で冷やす。

Point

・ Thoroughly drain the yogurt to prevent the dough from collapsing. It is recommended to use a weight of 150g or less after draining as a guide.
・ Since the degree of baking differs depending on the type of oven, if the surface is scorched, it is better to cover it with aluminum foil.
・ Bake in an oven with a function to circulate air for a beautiful finish.
-Wrap the aluminum foil in a mold without any gaps.
・ When 20 minutes have passed when baking in the oven, rotate the mold 180 degrees to bake evenly.
・ The time required does not include the time to drain the yogurt.