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桃の缶詰で簡単お手軽!桃がたっぷり【桃チーズケーキ】|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

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材料

  • (A) Yellow peach : 1 piece
  • (B) 黄桃 : 1個
  • (C) 黄桃 : 1個
  • Cream cheese : 200g
  • 生クリーム : 100ml
  • 無糖ヨーグルト : 大さじ3
  • グラニュー糖 : 70g
  • 薄力粉 : 30g
  • 卵 : 1個
  • レモン汁 : 大さじ1
  • 缶詰のシロップ : 適量
  • お湯 : 適量

所要時間

90分

手順

  1. 1) Cut the yellow peach 01:49

    Slice the yellow peach of (A) to a width of about 5 mm.
    Cut the yellow peach of (B) into cubes about 1 cm wide.
    Grate the yellow peach of (C) with a grater.

  2. 2) Mix cheese and sugar 03:01

    Put cream cheese in a bowl and mix.
    Add granulated sugar and mix until dry.
    Add eggs and yogurt in that order and mix each time.

  3. 3) Add flour 04:39

    Add lemon juice and fresh cream in that order, and mix each time.
    Sift the flour and mix until the flour is gone.

  4. 4) 黄桃を加える 05:06

    3を濾し、(B)、(C)の黄桃を加えて混ぜ合わせる。
    型に入れて表面をならし、(A)の黄桃を並べる。

  5. 5) 生地を焼く 06:23

    バットにキッチンペーパーを2枚敷き、型を乗せる。
    お湯を入れ、170℃に予熱したオーブンで45分焼く。

  6. 6) 仕上げる 07:17

    缶詰のシロップを塗り、冷蔵庫で半日冷やしたら完成。

Point

・ White peaches may be used instead of yellow peaches.
・ The recommended mold is an 18 cm pound cake mold.
・ Put a cooking sheet on the mold in advance.
・ If the cream cheese is hard, heat it in a 600w microwave oven for 30 seconds.
・ If you don't have a bat, put hot water in a heat-resistant container and bake it together in the oven.
・ Before applying canned syrup, remove the heat.

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