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Basque cream cheese terrine｜Emojoie

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Emojoie

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Ingredients

Cream cheese : 400g
砂糖 : 100g
(A) Egg : 3個
(A) Fresh cream : 200g
(A) Cornstarch : 10g
(B) Lemon juice : 15g
(B) Vanilla extract : 適量

Time required

40minutes

Procedure

1) Mix cream cheese 00:08
Put cream cheese in a heat-resistant bowl and heat in a microwave to soften it.
Mix without bubbles.
2) Make dough 00:41
Add sugar to 1 and mix.
Add (A) and mix gently and well with a whisk.
Add (B) and mix further.
Rub into another bowl.
3) bake in an oven 02:55
Spread butter (outside the amount) on the mold and spread cooking paper.
Pour 2 into the mold.
Bake in an oven at 230 ° C for 30 minutes.
4) cool 03:42
3をオーブンから取り出し、粗熱を取る。
冷めたら冷蔵庫で一晩寝かせる。
5) 仕上げる 04:00
4を冷蔵庫から取り出し、型を湯煎してバターを溶かす。
型から取り出し、好みの大きさに切り分けて完成。

Point

・ Cornstarch can be replaced with potato starch. Flour has not undergone a sterilization process and should not be used in raw cakes.
・ The trick is to mix all the ingredients at room temperature.
・ Can be stored in the refrigerator for 2 to 3 days.
・ When using Japanese vanilla essence, the vanilla extract is about 3 to 5 drops.
・ When baking in the microwave, check the cake after 15 minutes, and when it is fully browned, put aluminum on top and bake.