Strawberry Rare Cheese Cake

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Strawberry rare cheesecake
strawberry rare cheese cake
15*15cm
*Crumble
40g butter
40g of sugar
40g of flour
(Gravity substitute)
40g of almond powder.
*Zenoise
2 eggs (about 100g)
60g of sugar
20g butter
25g of milk
40g of flour
(Gravity substitute)
A little bit of a vanilla extract.
*Strawberry puree
200g of strawberries
20g of sugar
10g lemon juice
4g of gelatin
*Rare cheesecake
300g cream cheese
25g of sugar
20g of condensed milk
15g of whipped cream
A. Create Crumble
1. Add butter, sugar, flour, and almond powder and mash them with your fingertips to make them into soboro (crumbles).
2. Put it in a sanitary bag and rest it in the refrigerator for at least 1 hour.
B. Making Zenuaz
1. Beat the eggs with a whisk and add sugar to mix again.
2. Put No.1 in heavy water and mix until lukewarm.
*When you poke an egg with your hands, you can feel lukewarm.
*Appropriate temperature of about 40℃
*Don't throw away heavy water and put milk and butter on top.
3. Whip at the maximum speed of the whisk.
* Whip the bubble until the mark lasts 3-5 seconds.
4. Whip at low speed for 1 minute to clear the pores.
5. Sift the flour and mix it with a spatula.
6. Put the butter and milk that are all melted and mix.
7. Bake at 170℃ for 40-50 minutes.
C. Burn Crumble
1. Spread the crumble on the oven pan and bake it golden for 10-12 minutes at 160℃.
2. Allow heat to cool completely.
D. Making strawberry puree
1. Gelatin is soaked in cold water.
2. Put strawberries and sugar in a pot and boil it over low heat.
*Mash strawberries with a spatula and stir continuously.
3. When it thickens, add lemon juice and boil for another minute.
4. Turn off the heat and mix well with the jellatin.
5. Cool it down.
E. Making rare cheesecake
1. Loosen the cream cheese with a spatula.
2. Add sugar and condensed milk and mix lightly.
3. Whip 50-60% of whipped cream.
*Whipping to yogurt concentration
4. Mix cream cheese and whipped cream.
F. Completing
1. Put jenuaz, strawberry puree, rare cheesecake, and crumble on a mustle (15*15cm) or airtight container.
Ceramic also ceramic do
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초보자이신 분들은 제누와즈 중력분 사용하지 마시고 박력분 사용하세요 (소보루는 괜찮았어요)
처음으로 중력분 사용했다가 망해서 돈은 돈대로 날리고 박력분 사 왔어요...
그리고 저는 치즈 양이 너무 많아 보여서 빼고 딸기 퓨레는 영상보다 더 넣었는데 맛 진짜 똑같았어요
돈 아끼려고 건조 라즈베리 안 넣었더니 신 맛이 조금 부족하기는 했지만... ㅎㅎ
있으신 분들은 꼭 넣으세요 넣으면 진짜진짜 백 퍼 똑같을 것 같아요

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치즈 양 얼마나 줄이셨는지 여쭤ㅓ봐도 될까요 ?

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이 케이크 너무 좋아해서 혹시 레시피는 없나 하고 검색해봤는데ㅜㅜㅜ진짜 파는거랑 똑같이 예쁘네요ㅠㅠ

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대박이네요! 감사합니당 ^o^

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Thank you so much 🥰

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우와 지금 이 케이크 너무 먹고싶은데 근처 투썸에는 항상 잘 없어서ㅠ 만들 수 있나 검색했는데 딱 올라셔서 놀랐어요💕 제 마음을 아셨나욥ㅎㅎ 재료 주문해서 꼭 만들어야겠어요ㅠㅠ 영상 감사해요🥰 맛있게 만들어볼게요!

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감사합니다 :)
생크림 용량 오타가 있었어요 생크림은 150g입니다 ;)

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젤라틴이 없으면 빼고 해도 되나요??

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냉동딸기 사용시에 레시피 변동은 없을까요?!

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혹시 에어프라이기로 구워도 됄까요.??