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Scoop rare cheesecake | Haruan's recipe transcription

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Haruan

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Ingredients

Biscuits : 4 bags (3 pieces)
バター : 40g
卵白 : 2個分
砂糖(メレンゲ用) : 40g
生クリーム : 200cc
クリームチーズ : 200g
(A)砂糖 : 40g
(A)レモン汁 : 大さじ1/2

Time required

50minutes

Procedure

1) Prepare the biscuits 02:09
With the biscuits in the bag, beat them with a rolling pin to crush them into small pieces.
Put in a container.
2) Prepare the butter 02:40
Put the butter in a heat-resistant container and heat it in a microwave oven at 600W for 20 to 30 seconds.
3) Make a foundation 03:20
Put 2 in 1 and mix.
Double wrap the bottom of the glass and press to even out the height of the base.
4) メレンゲを作る 04:18
Put egg whites in a bowl and mix at low speed with a hand mixer.
Add half the amount of sugar, mix and whisk.
Add the remaining sugar, mix and whisk.
5) 生クリームの下準備をする 07:49
別のボウルに生クリームを入れてハンドミキサーの低速度で混ぜる。
6) クリームチーズの下準備をする 08:35
ボウルに常温で柔らかくしたクリームチーズと(A)を入れ、ハンドミキサーの低速度で混ぜる。
7) 生地を作る 09:43
6に4をひとすくい入れ、ゴムベラでクリームチーズを伸ばすように混ぜる。
4の残りと5を入れ、切るように混ぜる。
8) 容器に入れて冷やす 10:39
Put 7 in 3.
Flatten the surface and remove the dough on the edge.
Cover with plastic wrap and chill overnight in the refrigerator.

Point

・ A recipe for a scoop rare cheese cake that can be made without using gelatin.
・ Return the cream cheese to room temperature.
・ A 15 cm x 20 cm container is used.
・ When melting butter, melt it so that lumps remain, and do not melt it too much.
・ Whisk the meringue until the horns stand.
・ Do not whisk the cream too much.
・ The time to cool in the refrigerator may be 3 to 4 hours.
・ The time required to cool in the refrigerator is not included in the required time.