濃厚なのに軽い⁉抹茶のチーズケーキ【Matcha cheesecake】/ パティシエが教えるお菓子作り

I tried making a rich yet light cheesecake using a method that I've never used before. It takes a little time to whip and strain the eggs, but it's a delicious cheesecake that melts in your mouth. Please give it a try. "From self-made sweets to high-class sweets" For details on the online lesson, please visit the official LINE → https://bsybpc0i.autosns.app/line ----------------------------------------------------- Saki.+ Online Lesson HP http://saki-plus.com/ Mail newsletter http://saki-plus.com/maillesson/ Instagram   / saki.plus   First book! "Textbook of handmade sweets" https://amzn.to/3OoBPub For business inquiries, please contact [email protected]. ----------------------------------------------------- Table of Contents 00:00 Opening 00:04 Recipe 00:15 Crumble 02:55 Cheesecake filling Ingredients: For one 15cm cake □Crumble 25g unsalted butter 25g granulated sugar 25g almond powder 22g cake flour 3g matcha powder □Cheesecake filling 250g cream cheese 70g granulated sugar 5g rice flour 10g matcha powder 2 eggs (M size) 35% heavy cream 100g cream [Preparation] Line the sides and bottom of the mold with paper Preheat the oven to 170℃ Return the butter, cream cheese, eggs, and cream to room temperature [How to make] □ Crumble Mix the butter with a rubber spatula and add the granulated sugar. Once mixed, add the remaining flour all at once and mix in a cutting motion until it becomes crumbly. Transfer to a mold and spread it on the bottom with a rubber spatula. Press lightly with a flat-bottomed object such as a cocotte to flatten the whole. Place in the freezer while the oven is preheating. Bake in a 170℃ oven for 20 minutes and leave to cool. □ Dough Mix the cream cheese with a rubber spatula until it is soft enough to leave a mark when lightly pressed with your finger. Mix about 2 spoonfuls of granulated sugar with the matcha and rice flour and mix well, then add to the cream cheese. Mix until the whole is uniform. Beat the eggs, add the remaining granulated sugar, and whip with a hand mixer for about 1 minute. It's ready if no streaks remain when pouring and the entire mixture is whipped. Add the cream to the cream cheese and mix with the hand mixer on low speed. When it is homogenous, add the whipped eggs and continue mixing at low speed. Finally, turn the speed to medium and whip for about 10 seconds. Strain the batter once and pour it into a mold. Tap the surface with a rubber spatula to spread it evenly, and finally smooth the surface by rotating the mold and smoothing it. Place on a tray lined with a cloth and pour in hot water of about 40°C until the mold is immersed by 1 cm. Bake in a water bath at 170°C for 40 minutes. Once baked, leave to cool until cooled, then chill in the refrigerator for about half a day. Lightly warm the bottom over low heat, remove it from the mold and peel off the paper on the sides, turn it over on a cutting board and remove the bottom paper as well. Cut to the desired size with a warm knife. 　＼＼＼Bon appétit!／／／ 〜How to make it (in English)〜 [Preparation] Line the sides and bottom of the pan with parchment paper Preheat the oven to 340°F Bring the butter, cream cheese, heavy cream, and eggs to room temperature [Instructions] ■Crumble Soften the butter with a spatula. Add sugar and mix. Add the dry ingredients all at once. Mix with a cutting motion until crumbly. Transfer to the pan and spread evenly with a spatula. Lightly press flat with the bottom of a ramekin or similar. Freeze while preheating the oven. Bake at 170°C (340°F) for 20 min. Cool in the pan. ■Dough Soften the cream cheese until it yields slightly to the touch. Mix until smooth with a spatula. Set aside about 2 spoonfuls of sugar and mix well with matcha and rice flour. Add to the cream cheese and stir until evenly combined. Beat the eggs and add the remaining sugar. Whip with a hand mixer for about 1 min, until foamy but not ribbon-like. Add heavy cream to the cream cheese and mix on low speed. Once smooth, add the whipped eggs and continue mixing on low. Finish by mixing on medium for about 10 sec. Strain the filling and pour into the pan. Spread evenly by tapping with a spatula, then smooth the surface while rotating the pan. Place the pan in a tray lined with a cloth. Pour hot water (about 40°C) until it comes 1 cm up the sides. Bake in a water bath at 170°C (340°F) for 40 min. Let cool in the pan until just warm, then chill in the fridge for about half a day. Gently warm the bottom of the pan, remove the cake, peel off the side paper, and flip onto a board to remove the base. Cut into desired sizes with a warmed knife. ----------------------------------------------------- ▽Tools and materials used Tiger Crown rubber spatula https://amzn.to/3YDNwQp PYREX bowl 2.5ℓ https://amzn.to/3BBDLYb Sharp 31L convection oven range, 2-tier cooking, white RE-SS10-XW https://amzn.to/3iJzDO9 Brown Multimix 1 hand mixer, 4-speed https://amzn.to/3JOyZwN Snow Pea...