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苺のレアチーズケーキ|くっきんぐだーゆー【だーゆーのお菓子教室】さんのレシピ書き起こし

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Ingredients

  • (A) Biscuits of your choice : 80g
  • (A)無塩バター : 40g
  • (A)いちご : 適量
  • (B)クリームチーズ : 200g
  • (B)無糖ヨーグルト : 160g
  • (B)生クリーム : 160g
  • (B)グラニュー糖 : 70g
  • (B)粉ゼラチン : 7g
  • (B)冷水 : 32g
  • (C)冷凍ラズベリー : 100g
  • (C)グラニュー糖 : 40g
  • (C)水 : 40g
  • (C)粉ゼラチン : 3g
  • (C)冷水 : 12g
  • (D)いちご : 適量
  • (D)ラズベリー : 適量
  • (D)アラザン : 適量
  • (D)粉糖 : 適量

Time required

50minutes

Procedure

  1. 1) Return gelatin powder 00:29

    Prepare (B) powdered gelatin and cold water, and (C) powdered gelatin and cold water.
    Rehydrate the gelatin powder in each bowl with cold water.

  2. 2) Make the bottom dough 00:40

    Put the biscuit of (A) in a zip bag and crush it into small pieces.
    Add the melted unsalted butter from (A) to it and mix the whole.
    Pour the biscuits around the cercle film.
    Flatten and chill in the refrigerator to harden.

  3. 3) Prepare strawberries 01:38

    Remove the calyx of the strawberry from (A) and cut it in half.
    Stick it on the side of the cercle of 2 and spread it on the inside.

  4. 4) クリームチーズベースを作る 02:33

    常温に戻した(B)のクリームチーズをほぐし、(B)の無糖ヨーグルトを加えて混ぜる。

  5. 5) レアチーズを作る 03:17

    鍋に(B)の生クリームを入れて温め、(B)のグラニュー糖を加えて溶かす。
    1で戻した(B)のゼラチンを加え、しっかり溶かす。
    4に漉しながら2回に分けて加えてホイッパーで混ぜる。
    仕上げにゴムベラで底の方からしっかり混ぜる。

  6. 6) 型にレアチーズを流し込む 05:16

    3に5のレアチーズを流し込む。
    ゴムベラやヘラで表面を平らに整え、軽く空気を抜き、冷蔵庫で冷やし固める。

  7. 7) ラズベリーソースを作る 05:59

    鍋に(C)の冷凍ラズベリーを入れて火にかけ、加熱しながらペースト状にする。
    (C)のグラニュー糖を加え、溶けるまで加熱する。
    ブレンダー用の容器に移し、さらにペーストになるようにブレンダーをかけ、裏ごしする。

  8. 8) ラズベリーゼリーを作る 07:38

    7の鍋に(C)の水を入れ、沸騰直前まで温める。
    1で戻した(C)のゼラチンを加え、しっかり溶かし、6のラズベリーソースを加えて混ぜ合わせる。

  9. 9) 6にラズベリーゼリーを流す 08:31

    ラズベリーゼリーの粗熱をとり、6のレアチーズの上に流して再度冷やし固める。

  10. 10) 仕上げる 08:52

    セルクルとフィルムを取り外し、(D)を飾って完成。

Point

・ Melt unsalted butter.
・ The video uses a 15 cm cercle.
・ Use a rolling pin or the back of a cup to flatten the surface of the bottom dough.
・ When sticking strawberries to the side of the cercle, use plenty of strawberries because they will float and the cross section will not come out neatly unless they are stuck tightly.
・ Return the cream cheese to room temperature.
・ If the cream cheese is hard, it will not mix, so if it is hard, heat it in the microwave to the extent that it does not melt.
・ Since lumps and uneven mixing are likely to occur in step 4, it is advisable to frequently clean the sides of the bowl with a rubber spatula.
・ Turn off the heat of fresh cream until it gets steamed.
・ Be careful not to overheat gelatin, as it will give off an odor or will not harden when boiled.
・ Since gelatin coagulation starts in step 5, mix quickly so that lumps do not occur.
・ When adding gelatin, whipper is easier to mix than rubber spatula.
・ When pouring rare cheese, be careful not to move the strawberries.
・ Gelatin for jelly may be melted by warming water and gelatin together in a microwave oven, being careful not to boil.
・ If you are concerned about air bubbles in the jelly, spray alcohol spray or lightly burn it with a burner to crush the air bubbles.

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