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ヨーグルトバスクチーズケーキ｜まんまるkitchenさんのレシピ書き起こし

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Round kitchen

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Number of Videos: 313本

Ingredients

Unsweetened yogurt : 800g
ラカント : 80g
卵 : 2個
牛乳 : 100cc
コーンスターチ : 大さじ2
バニラエッセンス : 7〜8滴

Time required

60minutes

Procedure

1) Drain the unsweetened yogurt 00:38
Place the colander in a large bowl and spread the kitchen paper.
Add unsweetened yogurt.
Cover with kitchen paper and put a plastic bag containing water on it.
Leave it in the refrigerator for 3 hours to half a day to drain it.
2) Prepare the pound cake 01:37
Place a parchment paper in a pound cake.
3) Make dough 02:53
Remove 1 from the kitchen paper and put it in a bowl.
Add lacanto and mix.
Add eggs one by one and mix.
Add milk and vanilla extract and mix.
Add cornstarch and mix until dry.
Pour into a pound cake and lightly deflate.
4) 焼く 05:42
240度で予熱したオーブンで20〜25分焼く。
粗熱をとり冷蔵庫でひと晩冷やす。
5) 仕上げる 06:55
パウンド型から取り外す。
お好みの大きさに切り分けてお皿に盛り付ける。

Point

・ A simple yogurt basque cheesecake recipe that you just mix and bake.
・ The video uses an 18 cm pound cake.
・ When inserting the cooking sheet in step 2, hold it by hand to shape it.
・ Return the eggs to room temperature.
・ Soy milk may be used instead of milk.
・ As a guide, sugar-free yogurt should be 400g after draining.
・ Adjust the baking time while observing the baking color on the surface in step 4.