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『レモンベイクドチーズケーキ』さっぱり濃厚!ひんやり冷やして美味しい甘酸っぱい味わいのチーズケーキです♪|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

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材料

  • Unsalted butter : 30g
  • Biscuits : 60g
  • Cream cheese : 200g
  • Granulated sugar : 70g
  • egg : 1 piece
  • (A) Fresh cream : 200ml
  • (A) Lemon juice : 2 tsp
  • (A) Lemon peel : 1 tsp
  • cake flour : 20g
  • (B) Powdered gelatin : 2g
  • (B) Hot water : 10ml
  • (B) Egg : 1 piece
  • (B) Granulated sugar : 4 tbsp
  • (B) Lemon juice : 50ml
  • (B) Unsalted butter : 40g

所要時間

80分

手順

  1. 1) Make biscuit dough 02:06

    Heat the unsalted butter in a microwave oven at 600W for 30 seconds to melt it thoroughly.
    Put the biscuits in a zip bag and crush them with a rolling pin.
    Add melted butter and mix.
    Spread the biscuit dough on the mold and keep it in the refrigerator.

  2. 2) Prepare the lemon 03:37

    Shave the lemon zest.
    Cut the lemon in half, squeeze the lemon juice, and strain with a tea strainer.

  3. 3) Make cheesecake dough 04:33

    Put cream cheese in a bowl and heat in a microwave oven at 600W for 30 seconds.
    Knead with a rubber spatula to make it creamy.
    Add granulated sugar, mix with a rubber spatula, transfer to a whisk and mix.
    Add eggs and mix, then add (A) and mix.
    Sift the cake flour and mix well.

  4. 4) オーブンで焼く 06:10

    1の型に3の生地を流し入れ、ゴムベラで表面を平らにならす。
    160度に予熱したオーブンで50~60分焼く。
    ケーキクーラーに置き、キッチンペーパーを被せ、チーズケーキの粗熱をとり冷ます。

  5. 5) レモンカードを作る 07:03

    (B) Dissolve gelatin powder in (B) hot water.
    Put (B) egg and (B) granulated sugar in a bowl and mix, then add (B) lemon juice and mix well.
    Strain with a tea strainer and transfer to a small pot, and (B) add unsalted butter.
    Fill a frying pan with 1 to 2 cm of water and bring to a boil to turn off the heat.
    Warm a small pot in a water bath to melt the unsalted butter.
    Mix the lemon curd over low heat and heat until thickened.
    Remove from heat, add gelatin melted in hot water and mix.

  6. 6) 仕上げる 11:22

    冷めたチーズケーキに5のレモンカードを入れて広げる。
    粗熱をとり、ラップを被せ、冷蔵庫で半日冷やす。
    型から取り出し、お好みの大きさに切ったら完成。

Point

・ In the video, a square type with a bottom of 15 cm x 15 cm is used.
-A round 15 cm type can be used as a substitute.
・ Place a cooking sheet that matches the mold.
・ Use domestic lemons or those that can be used with the skin without antifungal agents.
・ Use your favorite biscuits.
・ Lemon curd is made in an easy-to-make amount, so if you have a surplus, you can put it in a clean jar to remove the heat and store it in the refrigerator.
・ By crushing the biscuits into small pieces, you can get a beautiful finish.
・ Use a rubber spatula, etc., and spread the biscuit dough firmly to the four corners.
・ Wash the lemon thoroughly and wipe off the water.
・ You may peel the lemon zest with a kitchen knife and chop it into small pieces.
-When using cream cheese that has been returned to room temperature, omit the process of heating in the microwave.
・ When baking the dough, cover it with aluminum foil if it is about to burn.
・ When heating the lemon curd, watch the situation while constantly mixing it so that it does not harden.

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