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Cheesecake (chocolate soufflé cheesecake) | HidaMari Cooking recipe transcription

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HidaMari Cooking

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Ingredients

Couverture chocolate : 130g
クリームチーズ : 100g
牛乳 : 120g
卵 : 2個
(A)ココアパウダー : 10g
(A)ブラックココアパウダー : 6g
(A)コーンスターチ : 15g
塩 : 1g
ラム酒 : 小さじ1
グラニュー糖 : 50g
バター : 適量
粉砂糖 : 適量

Time required

80minutes

Procedure

1) Preparing couverture chocolate 00:15
Chop couverture chocolate and melt in a water bath.
2) Prepare the mold 01:03
Apply a thin layer of butter to the oven sheet.
Sprinkle with powdered sugar to remove excess flour.
Spread on the mold.
3) Make dough 01:53
Add cream cheese to the completely melted 1 and mix.
Add milk little by little and mix.
Divide the egg into yolk and white, add the yolk and mix.
Sift (A) and mix.
Add salt and mix.
Add rum, mix and strain.
Whisk egg whites in a separate bowl and mix with granulated sugar to make meringue.
Add the meringue to the dough in two portions and mix.
4) 生地を蒸し焼きにする 07:43
Pour 3 into 2.
Cover the bottom of the mold with aluminum foil.
Place in a vat and pour hot water (outside the amount).
Steam in the oven at 200 degrees for 10 minutes, lower the temperature to 160 degrees and bake for 25 minutes.
5) 仕上げる 08:30
型から取り出して粗熱をとる。
冷蔵庫で一晩冷やす。
お皿に盛り付け、お好みのサイズに切り分ける。

Point

・ A rich souffle cheesecake recipe that uses a lot of chocolate.
-Uses a 15 cm round shape.
-Although an oven sheet that can be used repeatedly is used, a disposable cooking sheet may be used instead.
・ Use cold butter.
・ When mixing the meringue and the dough in step 3, use a rubber spatula to scoop from the bottom.
-Preheat the oven to 200 degrees.