低糖質！お豆腐レアチーズケーキ｜ 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put unsalted butter in a container and heat in a microwave at 600W for 30 seconds.
Mix well until there are no lumps of unsalted butter.

Put the biscuits in a bag and crush them with a rolling pin.
Put 1 in.
Knead by hand and soak unsalted butter throughout.
Put it in a mold and spread it evenly with a rubber spatula.
Cool in the refrigerator.

Put cream cheese in a bowl and heat in a microwave at 600W for 30 seconds.
Knead with a rubber spatula.
Add Lacanto S and mix.
Switch to a whisk and mix well.
Add unsweetened yogurt and mix well.
Remove the water from the silken tofu, add it, and mix while breaking it.
Add lemon juice and mix well.
Heat in the microwave at 600W for 1 minute and mix.
Put (A) in a bowl, mix well for 30 seconds, and heat in a microwave at 600W for 10 seconds.
Mix the heated (A) well, add about 3 tablespoons of cheese dough, mix and put back in the remaining cheese dough.
Mix well and strain.
Mix lightly.

2に3を流し入れる。
ラップを被せて冷蔵庫で6時間程冷やし固める。

型のまわりを温めた布巾をあてて温める。
型より背の高い容器の上に乗せて型の太枠の部分を下に下げて取り出す。
底の部分にナイフを入れて取り外す。
お皿の上に乗せる。