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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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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

クリームチーズ : 200g
卵 : 2個
砂糖 : 70g
生クリーム : 150ml
薄力粉 : 30g
レモン汁 : 大さじ1.5

Time required

70minutes

Procedure

1) 生地を作る 01:23
Put cream cheese in a heat-resistant container and heat it in a 600W microwave oven for 30 seconds without wrapping.
Knead the cream cheese with a rubber spatula to make it creamy.
Add sugar and mix with a rubber spatula.
When the sugar is mixed, switch to a whisk.
Rub the cream cheese and sugar for 30 seconds to 1 minute.
Break in the eggs one by one and let them blend in.
Add fresh cream and lemon juice and mix.
Sift the cake flour and mix.
2) 炊飯器に生地を流し入れる 04:32
炊飯器に1の生地を漉しながら流し入れる。
竹串などでかき混ぜ、表面を平らにし、気泡を潰す。
炊飯器の底を叩き、空気を抜く。
3) 炊飯する 05:37
Set it in a rice cooker, select normal white rice cooker, and cook it.
After cooking, take out the kettle and remove the rough heat.
Cover with a cutting board, turn the kettle upside down, and remove the cake from the kettle.
Wrap it in plastic wrap and let it sit in the refrigerator overnight.
4) 盛り付ける 08:03
Sprinkle powdered sugar (not included in the amount), cut into pieces and serve on a plate to complete.

Point

・ For a rice cooker that cooks 5 go, make 1.5 times as much.
・ Use sugar that you like, such as sugar-reduced sugar.
・ Use eggs of M or L size.
・ When kneading cream cheese, first heat it in the microwave to soften it. Press with your finger and if the cream cheese is still hard, heat it in a 600W microwave for another 10 seconds. If the output of the microwave is 500W, warm it for 10 to 15 seconds longer.
・ When heating cream cheese in the microwave, do not overheat it as it may melt or burn.
・ Use fresh cream of animal origin with a milk fat ratio of 35%.
・ If the surface of the rice cooker is coated, apply butter on the inside.
・ When the dough is strained with a strainer, it has a smooth texture. Use a fine-grained strainer.
・ Rice cooking time varies depending on the rice cooker. Adjust the rice cooking time and number of times until the surface of the dough dries and the dough does not stick to the bamboo skewers.
・ When removing the rough heat, cover the pot with kitchen paper to prevent the dough from drying out.
・ Cooling the cheesecake in the refrigerator tightens the dough and gives it a rich taste.