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さくらのチーズケーキ|やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Egg white : 3 pieces
  • (A)砂糖 : 40g
  • クリームチーズ : 150g
  • 牛乳 : 150ml
  • 卵黄 : 3個
  • (B)砂糖 : 15g
  • 桜パウダー : 10g
  • 薄力粉 : 30g
  • 片栗粉 : 8g
  • 桜の塩漬け : 6枚

Time required

60minutes

Procedure

  1. 1) Make meringue 00:39

    Put egg whites in a bowl and melt until white.
    Add the sugar from (A) in two portions and whisk until 7 minutes.

  2. 2) Mix cheese and milk 01:21

    Mix the cream cheese until smooth.
    Add warm milk little by little and mix each time.

  3. 3) Add egg yolk and flour 01:57

    Add egg yolk, sugar (B) and cherry powder to 2 and mix.
    Sift the cake flour and potato starch and mix.

  4. 4) 生地を合わせる 02:48

    3にメレンゲを1/3量加え、混ぜ合わせる。
    残りのメレンゲを加え、30回程混ぜ合わせる。

  5. 5) 生地を焼く準備をする 03:27

    型にクッキングシートを敷き、アルミホイルで覆う。
    生地を入れ、塩抜きをした桜の塩漬けをのせる。

  6. 6) 仕上げる 05:13

    天板にお湯を入れ、160℃に予熱をしたオーブンで30分焼く。
    粗熱を取り、冷蔵庫に入れて冷やしたら完成。

Point

・ Cream cheese should be softened by returning it to room temperature in advance.
・ For salted cherry blossoms, it is recommended to soak them in water in advance to remove the salt.
・ Milk should be warmed to the level of human skin.
・ If the surface of the dough gets too brown, it is better to lower the temperature and bake.

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