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レアチーズケーキ｜料理人城二郎 GeorgeLABOさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

Cream cheese : 200g
グラニュー糖 : 30g
ノアール（またはオレオ） : 45g
ホワイトチョコ : 20g
生クリーム（乳脂肪分47%） : 150ml
（A）グラニュー糖 : 大さじ1
レモン汁 : 小さじ1/2

Time required

40minutes

Procedure

1) Preparation of cream cheese 00:27
Bring the cream cheese to room temperature. Alternatively, heat it in a 150w microwave for 2-3 minutes.
Add granulated sugar to the cream cheese, mix and wrap.
2) Make a foundation 01:55
Put Noir in a minigrip and grind it finely from the top of the bag.
Boil white chocolate in hot water, mix with crushed Noir, and squeeze into a 12 cm-shaped bottom.
Cover with plastic wrap and chill in the refrigerator for 20-30 minutes to harden.
3) Make dough 04:10
Add (A) to the cream and whisk.
Whisk for 7-8 minutes, then mix with 1 in several batches.
Add lemon juice and mix to the whole.
4) 冷やし固める 05:39
土台が冷え固まったら、表面が平らになるように生地を流し込む。
ラップをして、冷蔵庫で4時間以上寝かせる。
5) Finish 06:35
When the dough has cooled and hardened sufficiently, remove it from the mold using a warm cloth.
Sprinkle with sugar if you like, cut it into pieces, and you're done.

Point

-Since gelatin is not used, it can be easily made.
・ The base white chocolate can be replaced with fresh cream or melted butter if you like.
・ You can use the size of the mold you like.
・ When whipping cream, it will be easier to whisk it on ice water.
・ When cutting, use a warm kitchen knife to make it easier to cut.