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Cheesecake (crumble cheesecake) | Recipe transcription by HidaMari Cooking

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HidaMari Cooking

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Ingredients

(A) Cake flour : 25g
(A) Almond poodle : 25g
(A) Millet sugar : 25g
(A) Salt : ひとつまみ
(A) Cinnamon powder : 小さじ1/2
無塩バター : 25g
クリームチーズ : 200g
Millet sugar (for dough) : 75g
サワークリーム : 180g
コーンスターチ : 7g
卵 : 2個
生クリーム : 150g
(B) Vanilla extract : 小さじ1
(B) Lemon juice : 小さじ1

Time required

60minutes

Procedure

1) Make a crumble 00:05
Put (A) in a bowl and mix.
Add unsalted butter and mix finely.
Cool in the refrigerator.
2) Make dough 01:16
Put cream cheese in a bowl and knead.
Add millet sugar (for dough) and mix.
Add sour cream and mix.
Add cornstarch and mix.
Insert the egg and mix.
Add fresh cream and mix.
Add (B) and mix.
3) Put the dough in the mold 06:32
Place a parchment paper on the bottom and sides of the mold.
Cover the bottom of the mold with aluminum foil.
Pour in 2 and put 1 on it.
4) 湯煎焼きにする 07:36
Place 3 in the vat and pour hot water (not included).
Bake in the oven at 180 degrees for 55 minutes to 1 hour.
5) 冷ます 08:09
お湯から外して粗熱をとり一晩冷蔵庫で冷やす。
6) 仕上げる 08:24
型とクッキングシートを外す。
粉砂糖を振る。
温めたナイフでお好みのサイズに切る。

Point

-Uses a 15 cm round shape.
・ Return the cream cheese to room temperature.
・ In step 2, after adding millet sugar, mix until the sugar graininess disappears.
・ If you are worried about lumps during step 2, strain the dough at the end.
・ In the video, lemon juice is squeezed from lemon, but ready-made lemon juice may be used.
-When using a type of mold whose bottom cannot be removed, omit the step of covering the aluminum foil in step 3.
-Preheat the oven at 180 degrees.