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抹茶チーズケーキ｜Qiong Cookingさんのレシピ書き起こし

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Qiong Cooking

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Ingredients

クリームチーズ : 400g
砂糖 : 12g
卵 : 2個
ホワイトチョコレート : 80g
抹茶パウダー : 10g
Whipped cream : 150ml

Time required

50minutes

Procedure

1) クリームチーズと砂糖を混ぜる 00:19
Mix the softened cream cheese and sugar at room temperature or in the microwave until smooth.
2) 卵を混ぜる 00:52
Mix the eggs that have been returned to room temperature.
3) Mix melted white chocolate and matcha powder 01:10
In a separate container, melt the white chocolate in a water bath or microwave for one and a half minutes, add matcha powder and mix until smooth.
4) 室温のホイップクリームを混ぜる 01:50
手順3の容器に室温のホイップクリームを入れて滑らかに混ぜる。
5) Mix all ingredients 02:09
全ての材料を滑らかになるまで混ぜる。
6) Pour into a baking cup 02:34
Place the dough in a container with a spout and pour into a baking cup.
7) 焼いて冷やす 03:07
Bake in the oven at 150 ° C for 15 minutes and chill in the refrigerator for 2 hours.

Point

・ Do not use flour.
・ 12 cups of muffin bread (baking bread / baking dish).
Eggs and cream cheese need to be at room temperature.
・ By combining the ingredients of all the doughs in step 5, lumps will disappear.
・ Refrigerate for at least 2 hours after baking to make it more delicious.
・ White chocolate can be replaced with ordinary chocolate.
・ Cream or baby cream can be used as a substitute for whipped cream.