Just mix it with a blender and bake it! Cheesecake
Hello everyone, I'm an indoor housewife (* ^ ^ *)
This time I made cheese cake.
The expiration date of the fresh cream was near, so I decided to make cheesecake after a long time.
This is a recipe that my mother taught me, and it is a nostalgic taste that I have often tasted since I was little.
The cheesecake I made this time is baked cheesecake, which is a simple cheesecake that you just mix and bake with a mixer.
I love this cheesecake, which has a sticky and rich dough, a refreshing scent of lemon and a refreshing feeling of cream cheese.
The children said, "The cheese is rich!" and "It contains cream cheese!"
As a topping of cheesecake, it looks delicious with jam such as blueberry ♪
It's my husband's birthday, so I'm thinking about making this cheesecake in an arrangement.
How about making this cheesecake for handmade cake in this season of Halloween (* ^ ^ *)
《 Materials 》
2 eggs
60 g of sugar
・ 200 g cream cheese
・ Cake flour tablespoon 4
・ 1 box of fresh cream (180-200ml)
・ 1 lemon
(I only use half a lemon, but it's easier to use it without cutting it)
《 How to make 》
Coat the inside of the mold with oil beforehand and sprinkle some strong flour on it
Place a cooking sheet on the bottom
Beat 2 eggs in a blender.
② When the egg becomes whitish, repeat the process of adding 1 spoon of cake flour and putting it in a blender 4 times
③ While mixing, grate the peel of half a lemon and squeeze out the juice
④ When ② is mixed, put lemon peel and juice → fresh cream → sugar → cream cheese in order and put it in a mixer
⑤ Pour the finished dough into a mold, lightly degas about 4 to 5 times, and bake in an oven preheated to 170 degrees for 28 minutes
* This time I didn't have enough color, so I baked it for an additional 5 minutes
⑥ Stick with a bamboo skewer and if the dough does not stick (or stick a little), it's done
◎ Since the dough is soft when it is just finished, cool it until the mold touches with bare hands and then remove it from the mold
◎ When it is difficult to remove from the mold, tap the side of the mold lightly so that there is a gap between the dough and the mold, but if it still does not come off, gently separate between the dough and the mold with a bamboo skewer etc.
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断面が「なめらか」「濃厚」なベイクドチーズケーキにしたい時、私が特に意識しているポイントを追加でまとめます。写真みたいに、切った瞬間にツヤっとした断面が出ると嬉しいですよね。 まず大事なのが材料の温度。クリームチーズが冷たいままだとミキサーでも粒が残りやすく、焼いたあと断面がボソッと見えがちでした。私は作る30分〜1時間前に冷蔵庫から出して、指で押せるくらいに戻してから使うと、混ざりが一気に良くなりました。 次に「混ぜすぎない」こと。ミキサーは簡単だけど、回しすぎると空気が入りすぎて焼き上がりに気泡→断面に穴が出やすい印象です。卵が白っぽくなったら、薄力粉は“入れて短く回す”を繰り返し、最後に生クリーム・砂糖・クリームチーズを入れたら、全体が均一になった時点で止めています。 レモンは、皮のすりおろしを入れると香りが一気に本格的になります。白いワタの部分まで削ると苦味が出やすいので、黄色い部分だけをサッと。果汁も入れると後味がさっぱりして、濃厚なのに重たすぎない断面になります。 焼き上がりの見極めも断面の質感に直結しました。竹串でドロッとつくのはまだ早め、何もつかないほど焼き切ると固くなりやすいので、「少しだけ生地がつく」くらいで止めるのが私の好みです。表面の焼き色が薄い時は、追加で数分だけ焼いて調整すると見た目もきれい。 最後に冷まし方。焼きたては柔らかいので、粗熱が取れてから型を外し、できれば冷蔵庫でしっかり冷やしてから切ると断面がスパッと出ます。急いで切ると崩れて“なめらか感”が伝わりにくいので、ここは我慢どころでした。 トッピングはブルーベリージャムやベリー系ソースが相性抜群。濃厚な断面に酸味が足されて、家族にも好評でした。