スフレチーズケーキの作り方☆混ぜて焼くだけで簡単！出来立てが美味しい！ミックスベリーのあったかスフレチーズケーキです♪-How to make Souffle Cheesecake【料理研究家ゆかり】

スフレチーズケーキの作り方☆混ぜて焼くだけで簡単！出来立てが美味しい！ミックスベリーのあったかスフレチーズケーキです♪-How to make Souffle Cheesecake【料理研究家ゆかり】

Today I made a warm soufflé cheesecake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make a warm soufflé cheesecake. This time, I will introduce recipes for warm sweets that are perfect for the cold season. This time I will make a soufflé cheesecake in a cup and spoon it into the cup. This is a delicious soufflé that is freshly made and fluffy as it is called a warm soufflé. The dough is made in several ways, so please enjoy it to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Cream cheese, cream, eggs, granulated sugar, flour, lemon juice, frozen mixed berries, and these ingredients. First of all, I use fresh cream, but this time we will use fresh cream with 35% animal milk fat content. Can use whipped cream of your choice here. And for the sugar, we will use granulated sugar. Can use your favorite sugar here. However, I think it would be best to make it with either sugar or granulated sugar, as the lakanto will make it less puffy. And this time I would like to put frozen mixed berries under the soufflé. These mixed berries will be raspberries, blackberries, blueberries, and strawberries. This one can be made with your favorite frozen fruit. I will make it with these ingredients right away. Easy recipes at home Now let’s make it. The first step is to heat the frozen mixed berries in a microwave oven to thaw them. Of course, you can also let them thaw naturally. Now let’s put a fluffy wrap here. Heat this in a microwave oven at 600 watts for 1 minute. Heated for 1 minute. If it defrosts like this, it is OK. If it is still a little hard, try heating it a little more. I will lightly crush this one. It’s really just a little bit of crushing. Mix all together. Crush it like this. Now put the fruit in the container you will use. Try to put roughly the amount of one finger. Put the rest in the same way. Now let’s make the dough. First, I separate the eggs into whites and yolks. As for the whites, place them in a slightly larger bowl because you will be whisking them. Now divide. Put the egg yolk here. Separate the eggs like this. Keep these egg whites in the refrigerator until you are ready to use them. This will speed up the foaming process. Next, the cream cheese is kneaded. The cream cheese is right out of the refrigerator. It is a little hard, so I heat it in the microwave to soften it. Microwave 600 watts for 30 seconds. Heated for 30 seconds. Then I knead with a rubber spatula until the cream cheese is soft. If it is still a little hard at this point, try heating it for an additional 10 seconds. Ok. Knead thoroughly until the mixture becomes soft and creamy like this. Then add 1/3 of the granulated sugar. Roughly OK. Please add this much. And mix well. After mixing to some extent, now switch to a whisk and stir while scraping. Mix properly like this. Next, add the egg yolks here. Add one more egg yolk first. Then mix well. And when well mixed, add another one. And mix. Be sure to mix the ingredients well each time you add them. This will make the dough more even and blend better. Mixed. Then add cream. Add the cream at once. And mix well. When well mixed, add sifted flour. And when added, mix well. OK. This dough will be strained once. This will give a very smooth finish. Now strain the dough. Try to strain it through the finest mesh possible. OK. This is a very smooth dough once strained. Cheese dough is now OK. Easy recipes at home Next, whip the egg whites that have been chilled in the refrigerator. At this point, start preheating the oven to 160 degrees Celsius. Now, with nothing in the egg whites yet, beat on high speed with a hand mixer for 15-20 seconds. OK. Mix once until coarse bubbles form like this. Add all remaining granulated sugar. Then beat on high speed of hand mixer for 1 minute. OK. I just whisked for 1 minute. As a rule of thumb, it should break right off at the corner like this. Whisk until you have soft corners like this. Add lemon juice at the end. This lemon juice stabilizes the egg white foam. So add it to the egg whites, not to the cheese dough. Now add this one. After adding the lemon juice, whisk at high speed for 15 seconds. OK. It will be a little firmer and more angular than the previous one. Then the last step is to whisk at low speed for 30 seconds. This will result in a very smooth soufflé with fine-grained foam. OK. 30 seconds of whisking. The meringue is very fine and glossy. Then I put these two doughs together. First of all, put a scoop of meringue into this cheese dough. Then, with a whisk, mix this one in thoroughly. The image is to blend the two doughs. Mix them like this. Then add another scoop. And now going to fluff it up with a whisk. I think it is easier to mix while turning the bowl at this time. Fluffy mixture. Then I’m going to replace the dough into the meringue bowl here. This way, the mixture will be even. The third time, use a rubber spatula to fluff the mixture. Fluff the mixture so that there are no clumps of meringue. If you mix too much, the mixture will not be fluffy this time, so be careful not to mix too much. OK. The dough is so connected that it flows down like this. This is about the consistency of the dough. Now put the resulting dough into a squeeze bag. This will make it easier to put it into a container. If you do not have such a thing, you can use a spoon to put it in. Put into a tall cup, etc. Set it up like this. Then pour in the dough. Put it in like this. Cut the mouth of this squeeze bag. And then I squeeze it into the container. Squeeze it out to about the eighth part. And let it thump a little bit. OK. The rest are added in the same way. I put the dough in this way. This time it makes 4 150 ml heatproof cups and 2 200 ml heatproof cups. Please use this one as a guide. Now, this time going to do hot water baking, so please prepare this bat. If you don’t have this kind of bat, you can bake this cup soufflé with hot water in a heatproof cocotte or something similar. In that case, I think you should prepare about two cocottes. Then, place about 3 sheets of kitchen paper on top of this container. Then put the container in. And pour in hot water here, roughly 80 degrees. That’s roughly 2 cm from the bottom. Pour in about that much. Do it this way. Now bake this one in a preheated oven at 160 degrees for 20-25 minutes. Baked. It is baked plump like this. Then I take this out. It is hot, so be careful. Baked for 25 minutes this time. The baking time and temperature may vary depending on your oven. So please adjust the temperature according to your oven. Easy recipes at home This completes the warm soufflé cheesecake. The soufflé turned out this fluffy. After some time, the fluffiness settles down a bit. It’s done. Now, I would like to eat. It’s already fluffy. Now we will have it with the fruit part. Delicious. The dough is fluffy and moist. When it’s freshly made, it’s a little soggy. And the berries under here go really well. Easy recipes at home
Please subscribe to my channel Today’s dish turned out delicious. This is the key to this warm soufflé cheesecake. First, this time I put frozen mixed berries at the bottom of the cup. Here you can add frozen fruit of your choice. This is frozen fruit, but this time I heated it in the microwave to defrost it. You can thaw this one naturally. This is the key to making the dough. When making the dough, first separate the eggs into whites and yolks. And as for the egg whites, they should be kept in the refrigerator until you are ready to use them, as chilling them will make them more foamy. And when you make the cheese dough, the cream cheese is very hard and hard to mix right out of the refrigerator, so heat it lightly in the microwave. After that, add the ingredients and mix well each time. Strain the cheese dough at the end when you are done making it. This will give you a very smooth finish. This process is not a must, but if you want a tastier finish, try straining once. This is the key to making meringue. First, whisk the meringue with nothing in it. Then add granulated sugar and whisk until soft peaks form. After soft cubes are formed, add lemon juice. The lemon juice stabilizes the egg white foam, so be sure to add it to the egg whites. If you add the lemon juice before the egg whites start to foam, they will not foam easily, so add it after the egg whites are somewhat foamy. And finish it off at a low speed. Finishing at low speed will result in a fine lather and shine. And here’s the key to mixing the cheesecloth and meringue. The first time, put a scoop of meringue into the cheese dough. After that, mix thoroughly. Mix the second time fluffily with a whisk and finally transfer the batter to the meringue and fluffily mix with a rubber spatula. At that time, mix the meringue so that no lumps of meringue form. If you mix too much, the bubbles will be crushed and it will be difficult for the mixture to expand, so please be careful not to mix too much. This time it made 4 150 ml cups and 2 200 ml cups. I hope you can use this as a reference regarding the quantities here. And as for baking, this time I bake it in hot water. The baking in hot water makes it very moist and fluffy. The baking time and temperature may vary depending on the type of oven. So I hope you can adjust it as you see fit. It may be bloated at first, but after the baking is done and some time has passed, the bloating will settle down, so you can adjust it as you see fit. When the baking time is overflowing, try baking while opening the door in the middle of the baking time. I hope you will enjoy this warm soufflé cake freshly made this time. Of course, it is also delicious when refrigerated after taking off the heat, so I think it would be good to compare the two. The ingredients are easy to find and very simple to make. The ingredients are easy to find and very simple to make. Easy recipes at home Today I made a warm soufflé cheesecake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、スフレチーズケーキを作りました☆混ぜて焼くだけで超簡単！出来立てがふわふわで美味しい！ミックスベリー入りのあったかスフレチーズケーキです。とても美味しいので、ぜひ作ってみてください☆

hello. This is Yukari, a culinary researcher.
This time, I made a soufflé cheesecake ☆ It’s super easy just mix and bake! Freshly made is fluffy and delicious! Warm souffle cheesecake with mixed berries. It’s very delicious, so please try making it ☆

—————————————————————————————–

【材料】
・クリームチーズ 150g
・生クリーム 150ml
・卵 2個
・グラニュー糖 50g
・薄力粉 20g
・レモン汁 大さじ1
・冷凍ミックスベリー 150g

【ingredients】
・150 g Cream cheese
・150 ml Fresh cream
・2 Eggs
・50 g Granulated sugar
・20g Cake flour
・1 tbsp Lemon juice
・150 g Frozen mixed berries

—————————————————————————————–

🍳オススメ簡単レシピ

◎低糖質スフレチーズケーキ
　https://youtu.be/KodmL3G1KOE

◎ヨーグルトスフレチーズケーキ
　https://youtu.be/cd0NNh2PI6Q

—————————————————————————————–

🍳Twitter・Instagram・Facebookにもアップしているので
よかったら、シェアしてください♪

Please share Twitter,Instagram,Facebook♪

🥚Twitter 料理研究家ゆかり（@yukari_tamago）
Tweets by yukari_tamago

🥚Instagram料理研究家ゆかり（@yukari_recipe_0506）
https://www.instagram.com/yukari_recipe_0506/

🍳お仕事のご依頼、お問い合わせはこちらまで
yukari@tamakara.com
—————————————————————————————–

□チャンネル登録よろしくお願い致します！
　https://www.youtube.com/channel/UC7LT…

□ブログ
料理研究家ゆかりオフィシャルブログ
「Yukari’s Kitchen お家で簡単レシピ」
　http://ameblo.jp/tamagoland/

□著書『料理研究家ゆかりのおうちで簡単！　３時のおやつ』
　https://tkj.jp/book/?cd=TD026132

□著書『たまごソムリエ友加里の【たまご大好き】〜あなたのたまご料理が100倍おいしくなるレシピ〜』
電子書籍版も発売中です♪
　https://www.amazon.co.jp/dp/B08DCNC8KS/

—————————————————————————————–
#スフレ #チーズケーキ #料理研究家ゆかり