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Rare Cheesecake ｜ Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Graham cookie : 70g
Grated lemon zest : 1/2 piece
Unsalted butter : 30g
Cream cheese : 180g
Granulated sugar : 25g
milk : 15g
Pure cream (47% fat) : 200g (for 1 bottle)

Time required

30minutes

Procedure

1) Crush Graham cookies into small pieces 00:19
Put the Graham cookie in a bag such as a large zip lock, beat it with a rolling pin from the top of the bag, and crush it into small pieces.
2) Make cookie dough 00:37
Put 1 in a bowl and grate the lemon zest and add.
Put the butter in a heat-resistant container, wrap it, and heat it in a microwave oven at 500 W for about 40 seconds.
Add melted butter to 1 and mix thoroughly.
3) Spread the cookie dough in a mold 01:16
Spread the cookie dough on the bottom of a sponge cake or tart cake, smooth the surface with a rubber spatula, crush it from above, and compact it so that the Graham cookie is dense.
Refrigerate and harden.
4) Smooth cream cheese 01:43
Heat the cream cheese in the microwave at 500W for 20 seconds and mix with a rubber spatula until smooth.
5) Add granulated sugar and milk 02:16
Add granulated sugar and mix with a rubber spatula.
Add milk and mix further.
6) Add fresh cream 02:51
Add the chilled cream in 3 portions and mix with a whipper.
Wrap and chill in the refrigerator for 2 hours.
7) Whisk with a hand mixer 03:54
When it cools, whisk with a hand mixer until it is firm.
8) Pour into a mold and cool 04:34
Pour the cheese dough into a mold with cookie dough and flatten it.
Refrigerate for 4 hours.
9) Remove from mold 05:24
Press a warm, moistened towel against the side of the mold and heat the rare cheese on the side a little to make it easier to remove from the mold.
Remove the rare cheesecake from the mold.
10) Make a creme shanti 06:07
Mix fresh cream and powdered sugar and whisk in ice water to make creme shanti.
Apply cream shanti around the rare cheesecake.
Squeeze the cream shanti, put the fruit on it, apply napage, and decorate the chervil.

Point

・ Use cold cream cheese that has just been taken out of the refrigerator.
・ If you smooth the cream cheese at the stage of adding granulated sugar and mixing, it will be a smooth rare cheesecake without lumps. Mix the cream cheese on the rubber spatula to make it smooth.
・ First of all, it is very important to add chilled cream and mix it without whipping.
・ If you don't have much time to cool it, put it in the refrigerator in ice water and it will cool quickly in about 1 hour.
・ Because the cake is hardened by the hardening power of the fresh cream, the process of cooling in the refrigerator may be insufficient, or if another fresh cream is used, it may not harden sufficiently even if it is whipped.
・ Because it hardens only by the coagulation action of fresh cream, it has a very smooth texture. Using 47% of pure cream fat is also a big point.