水切りヨーグルトチーズケーキの作り方┃How to make a Greek yogurt cake

水切りヨーグルトチーズケーキの作り方┃How to make a Greek yogurt cake

If you leave to do to out of the night and the draining put in lined with kitchen paper and put choice but to make you bowl the drained yogurt in the refrigerator much to the bowl every lap of the lower you put the yogurt 12 to 14 hours following You can drain the water just right at noon on the same day. If you don’t have enough time or if you don’t have enough water, you can quickly drain it by weighting it with water in a plastic bag Prepare the base of the cheesecake. Put the biscuits in a sturdy bag such as a zip lock bag and crush them into pieces. If the grains are large, the melted butter that will be added later will be difficult to blend in, so crush it well. When it comes together, put it in a mold with a pattern and press it tightly from the top. In this video, I made two, but the amount that comes out with the telop is one. If you make two, M size eggs are just right. If you have 2 molds or plan to give it to someone, double the amount of telop recipe and make 2 pieces until the dough is ready. Let’s cool it in the refrigerator Next we will make the dough Let’s start preheating the oven before making the dough This time we will bake at 170 ℃, but please set the preheating at 180 ℃ of plus 10 ℃ Butter biscuit sugar Add and mix. If the amount of sugar is larger than that of butter like this time, add it in 2 to 3 portions to make it easier to get used to. When the butter and biscuit are familiar, add the egg. In the video, add 1 egg. put you have each but put sieve is OK If you have been to much firmness little by little addition is the less failed difficult to separate who went then add the drained yogurt drained yogurt is a little soft cream cheese cake flour and Warihogushi Mix until it is no longer powdery and add milk. Add vanilla oil here. In the cheesecake recipe, lemon juice is often added, but this time the sourness of the yogurt is strong, so add vanilla instead. Te and is suppressing the smell of dairy products dough is the temperature of the oven you poured the dough into a mold prepared you a little while ago grilled by passing the finished fabric is fabric in OK is this if the looseness of this place into the mold to 170 ℃ a type that let’s not forget 10 ℃ lowered when the bake because this time you bake 45 to 50 minutes, and then re-set was preheated at plus 10 ℃ so as not too low temperature in the oven chamber is so that cooling the mold Try shaking and the center of the dough shakes If not, it’s baked! When it cools and the heat is removed, wrap the mold and chill it in the refrigerator overnight . This time I baked it in a mold that can not remove the bottom, but if there is a type that can remove the bottom, it is recommended because it will not crumble when it is removed from the mold The taste is a bit light cheesecake It is delicious for husbands who are not good at cheesecake I think it’s a cheesecake that everyone can eat because I was eating it. If you have cream cheese or like a rich type , try making half or all of the drained yogurt with cream cheese.

ひつじが作る水切りヨーグルトチーズケーキのレシピです。
チーズの代わりに水を切ったヨーグルトを入れた、あっさりとしているけど旨味が強いヨーグルトチーズケーキです。
身近にある食材で簡単に作れるので、チャレンジしてみてください！

ーーーレシピーーー
丸型15cm　1台分

＜型＞
丸型　　15cm

＜土台＞
ダイジェスティブビスケット　　50g
溶かしバター　　20g

＜生地 / Filling＞
無塩バター　　60g
きび砂糖　　65g
全卵　　90g
水切りヨーグルト　　150g
薄力粉　　25g
牛乳 　　55g
バニラオイル　　適量

Recipe

＜Mold＞
Round tin　　15cm

＜Base＞
50g Digestive biscuits
20g Unsalted butter, malted

＜Filling＞
60g Unsalted butter
65g Light brown sugar
90g Whole egg
150g Greek yogurt
25g Cake flour
55g Milk
Vanilla oil as needed

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#ヨーグルトケーキ
#チーズケーキ
#お菓子づくり
#水切りヨーグルト
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