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ヴィーガンチーズケーキ
Vegan Cheesecake

作り方

  1. 土台を作る。大きいボウルにAの材料を入れ、粉と油脂をよくすりまぜてパン粉状にする。お好みの型に敷き詰め、しっかり押し固める。200℃に熱したオーブンで15分程度薄く色づくまで焼く。

  2. フィリングを作る。残りの材料を全て大きめのボウルに入れ、なめらかになるまで空気が入らないようによくすり混ぜる。

  3. フィリングを土台の上に流し、温度を180°Cに下げて、30分焼く。表面がひび割れないようにしたければ、天板にお湯を張って湯せん焼きにして、30分経ったらオーブンの扉を開けずに10分そのまま置き、その後室温で完全に冷ましたら冷蔵庫で冷やす。私が作ったのはひび割れましたがそれでも味は最高でした!

     

Recipe

  1. First you need to make the base for the cheesecake. Add all A ingredients into a large bowl and lightly rub the fat into the flour until you have a breadcrumb like consistency. Press this mixture into the bottom of your dish or tin and bake at 200℃ for 15 minutes or until lightly golden.

  2. To make the filling add all remaining ingredients to a large bowl and mix until smooth. Try not to beat in too much air.

  3. Smooth cheese mixture onto your pre-baked base, lower the oven temperature to 180°C and bake for a further 30 minutes. To keep a smooth top to your cheesecake place a tray of water in the bottom of the oven whilst baking and once the 30 minutes is up, leave the oven door closed for another ten minutes or so before removing the cheesecake. Leave to cool completely at room temperature before moving to the fridge to prevent the top cracking (mine cracked but it still tasted great).

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