スコップレアチーズケーキの作り方｜ゼラチン不要で簡単！混ぜて冷やすだけ！ふわふわ食感がやみつきに！-How to make No-Bake Cheesecake-【料理研究家ゆかり】

スコップレアチーズケーキの作り方｜ゼラチン不要で簡単！混ぜて冷やすだけ！ふわふわ食感がやみつきに！-How to make No-Bake Cheesecake-【料理研究家ゆかり】

Today I made a scoop rare cheese cake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make a scoop rare cheese cake. I’ve introduced rare cheese cake several times on my channel before, but this time I’m going to show you a recipe that can be made without gelatin. This one is very easy because all you have to do is mix and chill. I think it’s easy to make because you don’t need a cake mold or anything like that. I hope you enjoy it to the end as there are some key points here and there. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Cream cheese, cream, yogurt, granulated sugar, lemon juice, biscuits, unsalted butter, here are the ingredients to make a rare cheese cake. Usually when you make a rare cheese cake, you use powdered gelatin, but this time I will show you a recipe that can be made without powdered gelatin. As for the cream, we will use one with 35% animal milk fat. Use whatever you prefer here. And as for sugars, use granulated sugar. Can use any kind of sugar you like. Be sure to use unsalted butter. Biscuits will be used this time, here is a biscuit called Choice. Can use your favorite cookies as well. And now I will make the strawberry sauce together. Here are the ingredients. Frozen strawberries, granulated sugar, water, lemon juice, and here are the ingredients. I used frozen strawberries this time, but you can make it with frozen blueberries or any other frozen fruit you like. Can also use any kind of sugar you like. And this time we will use this deep glass container. Can use whatever you like for this container. I think it would be good if you could make it in small portions, such as pudding cups or cocottes. By the way, regarding these containers, we will use ones that are approximately 18 x 13 cm in size and 5.5 cm in height. Please use this one as a guide. I will make it as soon as possible. Easy recipes at home Now let’s start making them. First I will make the cookie dough for the bottom. Melt butter here. Microwave at 600 watts for 30 seconds. Heated for 30 seconds. Then melt it by mixing it thoroughly until there are no lumps. If it doesn’t dissolve in 30 seconds, try heating it for an additional 10 seconds. Butter is now ready. Now prepare the containers to be used. Put the cookie in this one. If you are making it in a small pudding cup or something similar, put the cookies in a zip bag or something similar and crush them. This time I will do it in this state. Then I will break it up into smaller pieces here with a menbo, etc. If you want to enjoy the crunchiness of biscuits, you can crush them coarsely. By the way, I used 8 cookies this time. I think this is about right. Well, I’m crushing it a little bit coarser than usual a little bit. Can adjust the crushing to your liking. Then turn the melted butter here. Then blend it all over. When the whole area is moist, spread it out so that it is even. Keep the cookie dough spread out like this. Then refrigerate until ready to use. Now let’s make the rare cheese cake part. First, here is the cream cheese. Now this cream cheese has been out of the refrigerator for about 10 minutes. I’m going to knead it until it’s smooth, but it’s still a little bit hard, so I’m going to microwave it a little bit. If you want to use it at room temperature, you can skip this step. Now heat this in a microwave oven at 600 watts for 30 seconds. Heated for 30 seconds. Then knead it once in a rubber spatula. Knead it until it is smooth. If it becomes smooth and creamy like this, it is OK. Then add granulated sugar and plain yogurt. Put this in. And mix this one well. Blend the whole thing once. Once it is blended like this, now switch to the whisk and rub it in. Mix thoroughly until the crunchiness of the granulated sugar is gone. OK. If it’s nice and smooth now, it’s OK. If you are worried about lumps in the cream cheese, strain it once to smooth it out. This time, it has been smoothed out nicely, so we will use it as is. Then let’s leave this one here once as it is. Now let’s whip the cream. First, make ice water in a separate bowl and place the bowl over the ice water. This will make it foamy. And furthermore, add lemon juice here. The addition of lemon juice makes the bubbles very foamy. Then I’ll add this one. So if you want to add lemon juice, I think you can easily do it with a manual whipper. Then I will whip this one with a hand mixer on high speed until it is a little stiff. But be careful not to whip too much, because if you whip it too much, it may separate if it’s animal cream. Now let’s whisk it up. I just whisked it for about 5 seconds, but when I add the lemon juice, it already starts to harden to the point where it is cubed. Now whisk. OK. Now even after another minute or so, it has already foamed solidly like this. Please lather until it becomes firm like this. Now combine with the cream cheese from earlier. If we put the cream into the cream cheese at once, it will not mix nicely, so we will first put a little of the cream cheese dough into the cream cheese. Roughly 1/3 of the way in. And first we loosen this cream. Then it mixes very nicely. Let’s add it back in. And mix. Mix softly. And when it’s roughly mixed, put it back in here. This way, there is no unevenness in the mixture and it finishes beautifully. Then mix softly. If it mixes well like this, it is OK. Then we put it into the container. Then we’ll put the dough in this chilled container. And then break the whole thing down. This is OK. Then wrap this up and refrigerate it tightly for 2 hours. Now while it is chilling, I would like to make the sauce. First put the frozen strawberries in a heatproof bowl. Then add granulated sugar, water, and lemon juice here. Mix this once. Well, rough is fine. Please mix like this. Then put a fluffy wrap here. And let’s make one air inlet/outlet. Then heat this one in a microwave oven 600 watts for 2 minutes. If the mixture seems to spill, open the door and let it sit for a little while before heating it again. Heated for 2 minutes. Remove plastic wrap. Once removed, mash the strawberries here with a masher or fork. Then mix well. After mixing well, heat the mixture while skipping the water. Heat in microwave oven at 600 watts for 2 minutes with plastic wrap removed. Heated for 2 minutes. Then a little bit of lye-like substance will be on this edge, so let’s remove it here once. This is how it looks like. Once roughly taken, mix well again. The mixture will feel a little thicker than before. Then it’s the final finish. I will heat it in the microwave at 600 watts for 1 minute. While it’s heating, the sauce can overflow from the bowl, as it did earlier. So watch carefully as you heat it up. Heated for 1 minute. Then mix well again. It’s OK to get a little bit of a thick consistency like this. As it cools, it will become a little thicker, so I think it will be just right if you finish it just before your desired consistency. Then let’s take this one off the heat and let it sit. It has been 2 hours. Remove the wrap. It may not look like much on the screen, but it’s cooling and solidifying. The thickened mixture is now solidified. It looks like this. Can scoop the rest as you like. It’s done. Easy recipes at home Now the scoop rare cheese cake is ready. This is how it turned out. Finally, I sprinkled powdered sugar as a topping. Can do this one to your liking. Now I would like to scoop. This is a very smooth and tasty looking finish. The texture has a fluffy texture. It’s done. Now, I would like to eat. Fluffy. Let’s eat. Delicious. The rare cheese is perfectly seasoned. And this cookie is the perfect balance. The texture is also very fluffy. Now let’s try it with strawberry sauce. Let’s eat. It is very tasty again with the tartness of the strawberries. Easy recipes at home
Please subscribe to my channel It was finished deliciously today. This is the key to this scoop rare cheese cake. First, this time I put it in a square glass container like this one. Can also make this one in small portions in smaller cups like pudding cups. Can make it in your favorite container. And this time I presented a recipe without gelatin. This one is made by whipping the cream thoroughly and mixing it so that the whole mixture is firm and very fluffy, even without gelatin. The first thing to do is to put the cookies on the bottom and soak them in butter. Then, for the rare cheese cake batter, first make sure to mix in the cream cheese until smooth and creamy. As for cold cream cheese out of the refrigerator, try heating it in the microwave for a bit to soften it before mixing it in, as I did this time. And after that, add all the ingredients except the lemon juice and cream and rub them together thoroughly. And when you whip the cream, this time I added the lemon juice and whipped it. I used a hand mixer this time, but I think you can easily whip the cream with a manual whipper as well. Please give it a try. And the cream here, as I said before, make sure you whip it stiff. This way, the cream will be firm and very fluffy without gelatin. When combining cream cheese and cream, if you pour the cream into the soft cream cheese dough all at once, you may get uneven mixing and clumps of cream may not be easily removed, so first pour a little of the soft cream cheese dough into the cream cheese and blend it little by little. So, please put a little of the soft cream cheese dough into the whipped cream first and blend it in a little. Then it will mix nicely. Then put it in a container and refrigerate it for 2 hours to firm up. And this time I introduced strawberry sauce together. This one is also very easy, so please try it together. The ingredients are easy to use and the method is very simple. It is very tasty, so please try to make it. Easy recipes at home Today I made a scoop rare cheese cake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、スコップレアチーズケーキの作り方をご紹介します。ゼラチン不要で簡単お手軽！混ぜて冷やすだけ！すくって食べるレアチーズケーキです。ふわふわ食感がやみつき間違いなし！レアチーズケーキにピッタリな簡単いちごソースレシピもご紹介します。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I’ll show you how to make scoop rare cheesecake. No gelatin needed, so it’s easy and simple! Just mix and chill! It’s a rare cheesecake that you scoop and eat. You’ll definitely get addicted to the fluffy texture! I’ll also show you a simple strawberry sauce recipe that goes perfectly with rare cheesecake. It’s so delicious, so please give it a try.

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【材料】（約18×13×5.5cmの容器1台分）
＜レアチーズケーキ＞
・クリームチーズ 200g
・生クリーム 200ml
・ヨーグルト(無糖) 50g
・グラニュー糖 50g
・レモン汁 大さじ1
・ビスケット 70g
・無塩バター 30g

＜ソース＞
・冷凍いちご 60g
・グラニュー糖 10g
・水 大さじ2
・レモン汁 小さじ1

【ingredients】
・200g Cream cheese
・200ml Fresh cream
・50g Yogurt
・50g Granulated sugar
・1 tbsp Lemon juice
・70g Biscuit
・30g Unsalted butter

・60g Frozen strawberries
・10g Granulated sugar
・2 tbsp Water
・1 tsp Lemon juice

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🍳オススメ簡単レシピ

◎炊飯器で簡単！チーズケーキの作り方
　https://youtu.be/I5bMYS-MUL8

◎材料6つ！スフレチーズケーキの作り方
　https://youtu.be/110mp-CB8a0

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