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This is based off the recipe from Chef Koji Tamura's cookbook (Owner of Mr. Cheesecake)
Heat over a double boiler until temperature reaches 400
Heat 100g cream until it starts to bubble
Heat until it starts to bubble
Immediately add to the cream cheese mixture
180G SOUR CREAM
2 EGG, ROOM TEMP (approximately 90g without shell)
Add yogurt mixture to the cheese mixture
Place it in a ice water bath to assist with cooling the cake down and to stop the cooking process
This is the chilled consistency