Sea Bream Takikomi Gohan 鯛の炊き込みごはん
Sea Bream Takikomi Gohan
Rice Flour Basque Cheesecake 米粉のバスクチーズケーキ
Basque Cheesecake is made with rice flour and has a wonderful, unique, airy texture. When you take a bite, your mouth fills with the rich and creamy taste of cheese. The full-bodied aroma just out of the oven makes it perfect for dessert after a meal. It also makes an excellent gift.
米粉で作ったバスクチーズケーキは、独特の軽やかな食感が魅力です。口に入れるとクリーミーで濃厚なチーズの味わいが広がります。焼き上がった香りも豊かで、デザートとしても食事の後のひと時にも最適。プレゼントとしてもきっと喜ばれるでしょう。
How to cook
Soften the cream cheese before using it so that your finger slides in easily when pressed.
Ingredients 1 15-cm round cake pan
Rice Flour Basque Cheesecake
- 15 g
(0.53 oz) - Rice flour
- 200 g
(7.05 oz) - Cream cheese
- 60 g
(2.12 oz) - Sugar
- 2
- Eggs
- 100 ml
(3.38 fl oz) - Soy milk
Cooking Steps
Steps 1 to 5 take about 1 hour
Preparation
・Bring the cream cheese to room temperature.
・Cut parchment paper to a size larger than the pan, crumple it to add wrinkles, and then spread it out in the cake pan.
・Preheat the oven to 240°C.
cream cheese to a bowl and mix
Add cream cheese to a bowl and mix it with a rubber spatula until smooth. Once smooth, add the sugar.
eggs (beaten), soy milk, and rice flour, in that order, and mix
Add the eggs (beaten), soy milk, and rice flour, in that order, and mix well with a whisk after adding each ingredient.
bake in the preheated oven
Pour into the cake pan and bake in the preheated oven at 240°C for 20 minutes.
bake for another
Lower the heat to 210°C and bake for another 20 minutes.
Once cooled
Once cooled, place in the refrigerator to sit overnight.
