HARIBOレアチーズケーキの作り方/HARIBO cheesecake Recipe/TAROROOM

HARIBOレアチーズケーキの作り方/HARIBO cheesecake Recipe/TAROROOM

HARIBO’s cherry gummy is cute and it is a strategy to make a cake. Everything is cute with cherries. The scent is American. Put it in a deep plate. About 10 pieces. It’s time for a bubble bath. Add cider so that the cherry gummy is soaked. Gummies are like jelly with a lot of gelatin, so when you soften them, they will have a fluffy texture. If you apply too much, it will be easy to tear off, so be careful! Next is making the base of the cheesecake. Crush into pieces. It’s easy to leave it in a bag. Fir fir. Crush as finely as possible. Ideally it looks like sand. Mix 60g of biscuits and 30g of melted butter. While crushing large grains. It feels good to get used to it. I will move it to the mold. I feel like using a heart shape today. Press tightly to flatten. It is especially important to flatten the edges. The appearance of the completion will be beautiful. Carefully. I like this squeaky. Next, make rare cheese dough. Knead the cream cheese at room temperature to make it soft and smooth. Add granulated sugar and mix further. The sugar melts and becomes thicker. Add drained yogurt for a refreshing taste. Put in and mix, put in and mix. Why is it delicious when you just mix and cool the rare cheesecake? (* `~` *) Before adding the cream, whisk it lightly to make it whipped cream. It’s okay to loosen it for about 5 minutes. If you whip it, it will have a light texture and will melt in your mouth. Mix well and gently. Kirsch is a cherry liquor, so I added it to the aroma. You don’t have to! Now all you have to do is add gelatin. Gelatin is a mixture of 5 g of powdered gelatin and 1 tablespoon of water and warmed in a microwave until it melts. After adding gelatin, it will harden, so quickly transfer it to the mold. Crush any air bubbles. Make a jelly liquid. This gelatin is also warmed. I have prepared a lot, so even about 1/4 is okay. The amount is easy to measure. I made this while cooling the rare cheesecake dough. Actually , be careful not to add too much (`~`) . It feels good that the shape and color remain. I smoked a little cider and it’s getting bigger. Place it on the chilled rare cheesecake dough. You can use the remaining cider as it is as a jelly liquid, you can drink it, and as you like 👍 It’s quite important to balance! Choncho. Puru Puru. I wonder if you can fill it up ~ (`~`) / Pour the jelly liquid you just made slowly after removing the rough heat. Cherry gummy candies a little. If you put everything in, the shape will be transparent and difficult to understand. Warm the mold and remove. 👏 It’s cute ☺️ I ‘ll cut it already 🍴 ! Smooth and delicious rare cheese ♪ The American taste of cherry gummy is nice to serve American 🕶

TARO ROOMCAFEへようこそ！
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チャンネル登録よろしくお願いします♪
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■材料、キッチンツールのお店
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■レシピメモ
15cmハートセルクル型

HARIBOグミ　10個ほど
サイダー　150mlくらい

（レアチーズ生地）
クリームチーズ　100g
水切りヨーグルト　100g
生クリーム　100ml
グラニュー糖　30g
レモン汁　小さじ1
キルシュ　お好みで
ゼラチン　粉ゼラチン5gと水大さじ1

(ボトム)
ビスケット　60g
溶かしバター　30g

(ゼリー液）
水　200ml
グラニュー糖　10g
レモン汁　小さじ1
ゼラチン　粉ゼラチン5gと水大さじ1
※ゼリー液はこの分量の1/10くらいでたりますが、
作りやすいようにこの分量にしています！

(1)HARIBOグミをサイダーに3時間ほど漬ける。
(2)ボトムを作る。砕いたビスケットと溶かしバターを混ぜる。
(3)型に敷き詰めて平らにし、冷蔵庫で冷やしておく。
(4)レアチーズ生地を作る。常温にして柔らかくしたクリームチーズにグラニュー糖を加えて練り混ぜる。
(5)水切りヨーグルト、6分立てくらいにした生クリームを加えて混ぜる。
(6)レモン汁、キルシュはお好みで加えて混ぜる。
(7)水でふやかしたゼラチンを加えて混ぜる。
(8)(3)の型へ流し入れて冷蔵庫で5時間ほど冷やし固める。
(9)(1)のHARIBOグミを(8)に乗せる。
(10)ゼリー液を作る。材料を混ぜて電子レンジで600W1分ほど加熱して混ぜる。
(11)粗熱が取れたら(9)の上にそっと流し入れて冷蔵庫で4時間ほど冷やし固める。
(12)固まったら型から外す。

■recipe
15cm Heart Mold

About 10 HARIBO
about 150ml cider

(Rare cheese dough)
100g cream cheese
100g greek yogurt
100ml heavy cream
30g granulated sugar
1 teaspoon lemon juice
Kirsch to taste
Gelatin 5g powdered gelatin and 1 tablespoon water

(Bottom)
60g cookies
30g melted butter

(Jelly liquid)
200ml water
10g granulated sugar
1 teaspoon lemon juice
Gelatin 5g powdered gelatin and 1 tablespoon water
You can use about 1/10 of this amount for the jelly liquid.
But I use this amount for ease of preparation.
(1) Soak HARIBO in cider for about 3 hours.
(2) Make the bottom. Mix crushed cookies and melted butter.
(3) Place in a mold, flatten, and refrigerate until ready to use.
(4) Make the rare cheese dough. Soften cream cheese at room temperature, add granulated sugar and knead.
(5) Add the drained yogurt and cream and mix.
(6) Add the lemon juice and kirsch to taste and mix.
(7) Add the watered gelatin and mix.
(8) Pour the mixture into the mold from (3) and refrigerate for 5 hours to set.
(9) Put the HARIBOi from (1) on top of (8).
(10) Make the jelly liquid. Mix the ingredients and heat in a microwave oven at 600W for 1 minute.
(11) After removing from the heat, gently pour the jelly over (9) and refrigerate for 4 hours to harden.
(12) Once hardened, remove from the mold.

■music
Joakim Karud : http://youtube.com/joakimkarud
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