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Cup soufflé cheesecake | Easy recipe at home related to cooking researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(A) Cream cheese : 100g
卵 : 1個
生クリーム : 100ml
Sugar (for dough) : 15g
(A) Unsalted butter : 10g
薄力粉 : 10g
レモン汁 : 小さじ1
砂糖(メレンゲ用) : 15g

Time required

50minutes

Procedure

1) Prepare the mold 01:18
Put a paper cup in a muffin tin.
2) Prepare the eggs 02:02
Break the egg and divide it into yolk and egg white.
Place the egg whites in a large bowl.
Cool the egg whites in the refrigerator.
3) Make dough 02:25
Put (A) in a heat-resistant bowl and heat in a microwave at 600W for 30 seconds.
Use a rubber spatula to knead and make it creamy.
Add sugar (for dough) and mix.
Switch to a whisk and mix for 30 seconds.
Add egg yolk and lemon juice from 2 and mix.
Add fresh cream and mix.
Sift the cake flour and mix well.
4) メレンゲを作る 04:19
2の冷やしておいた卵白に砂糖(メレンゲ用)を入れる。
ハンドミキサーの高速で1分混ぜて柔らかいツノを作る。
低速で30秒混ぜる。
5) 生地とメレンゲを混ぜる 05:06
3に4をゴムベラでひとすくい入れる。
泡立て器で混ぜる。
再度ゴムベラでひとすくい入れる。
軽く混ぜる。
4のボウルに全て入れ替え、ゴムベラでボウルを回しながら混ぜる。
6) 焼く 06:01
Add 5 to 1 with a spoon until the 9th minute.
Spread kitchen paper on the bat and pour hot water.
Place the mold.
Bake in the oven at 160 degrees for 20 to 25 minutes.
If it seems to burn on the way, cover it with aluminum foil.
7) 仕上げる 07:03
バットから外す。
高い位置から落として熱い蒸気を抜く。
クッキングシートを被せて裏返す。
型から外して形を崩さないようにケーキクーラーに乗せる。
キッチンペーパーを被せて粗熱をとる。
ラップを被せて冷蔵庫で半日冷やす。

Point

-The muffin type may be replaced with a silicon cup or a heat-resistant cocotte.
・ Milk may be used as a substitute for fresh cream.
・ Cream is made from animal milk fat content of 35%.
-Uses a muffin type with a diameter of 6 cm.
-Uses a No. 8 size heat resistant paper cup. A Cushing sheet may be used instead and laid on the bottom and sides of the mold.
・ If (A) is hard even after heating in the microwave in step 3, add 10 seconds to heat. Be careful not to overheat.
・ If (A) is returned to room temperature to soften it in step 3, omit the step of heating in the microwave.
・ If you are concerned about the graininess of the dough in step 3, strain the dough.
・ Preheat the oven to 160 degrees during step 4.
・ The hardness of the dough in step 5 should be such that when it hangs down, it will be connected and run down.
・ If there is no bat in step 6, add hot water to a heat-resistant mug or cocotte.
・ During step 7, the whole mold may be cooled, but the dough will shrink.
・ Cool it in the refrigerator for half a day to make it more palatable and rich.