By refining the mixing and baking techniques, you can create a professional-grade cheesecake right in your own kitchen. This guide meticulously explains everything from preparing the ingredients to the secrets of water bath baking, revealing the techniques of a chocolatier. Learn the keys to making a flawless cheesecake.
Ingredients
Main Ingredients (One 15cm (6-inch) cake)
- Cream Cheese 200g
- Potato Starch 20g
- Lemon 1 (zest and juice)
- Yogurt 100g
- Heavy Cream (35% fat) 70g
- Large Egg 1
- Unsalted Butter 40g
- Store-bought Biscuits 60g
Seasonings
- Granulated Sugar 70g
Steps
- Line the bottom of a 15cm (6-inch) springform pan with parchment paper. Preheat oven to 190°C (375°F).
- Place 60g of store-bought biscuits in a thick plastic bag and crush them finely.
- Add 40g of melted unsalted butter to the bag and mix well until the butter is evenly distributed throughout the crushed biscuits.
- Pour the butter-biscuit mixture into the prepared pan and press down firmly to create a compact base.
- Place the pan with the pressed biscuit base in the refrigerator to chill and set.
- Zest 1 lemon and mix with 70g of granulated sugar. (Key Tip!) Mix the lemon zest and granulated sugar first to maximize the lemon's aroma.
- Soften 200g of cream cheese. If cold, warm it in the microwave in 15-second intervals.
- Add the lemon zest and granulated sugar mixture to the softened cream cheese. Mix well, imagining the sugar absorbing moisture from the cream cheese.
- Add 100g of yogurt and mix further.
- Add 1 large egg and 70g of heavy cream (35% fat), and mix thoroughly.
- Add 20g of potato starch and mix very well. (Key Tip!) Use potato starch instead of all-purpose flour for a softer texture.
- Add the juice of the lemon and mix well. (Key Tip!) To prevent separation, always add the lemon juice at this stage, as it can react with the heavy cream if added earlier.
- Pour the cheesecake batter over the chilled biscuit base.
- Gently swirl a few times with a bamboo skewer to even out any air bubbles in the batter.
- Place the cheesecake pan on a baking sheet filled with hot water for water bath baking.
- Bake for 60 minutes in a preheated oven at 180°C (350°F), then reduce the temperature to 150°C (300°F) and bake for another 50 minutes. (Key Tip!) Water bath baking creates a rich, smooth, and creamy texture.
- Once baked, let the cheesecake cool slightly, then refrigerate without removing it from the pan until fully chilled and set.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。