How to make cheesecake using a microwave and toaster oven effortlessly
Previously, the pandemic spurred the creation of rice cooker recipes. Now, someone has devised a quick and effortless way to bake cakes, specifically, cheesecake.
Japanese cook Yuri Yamamoto recently tweeted her very own recipe on how to create a delicious baked lemon cheesecake using vanilla ice cream. To top it off, she claimed that no conventional oven, egg, cream or any professional equipment is needed in this recipe. It is literally as simple as mixing all the ingredients together, letting the microwave oven do its job for four minutes, and putting into the toaster oven for a mouth-watering look.
チーズケーキ好きの方に是非作ってほしい自信作です
【バニラアイスで
絶品ベイクドレモンチーズケーキ】
オーブン不要‼️
卵、生クリーム不要‼️
量り、専用の焼き型不要‼️
全部混ぜて4分チン→トースターで表面焼くだけの簡単さ!
好みで砕いたビスケットに溶かしバター混ぜて乗せたら最高です✨ pic.twitter.com/cZxzMo8O62— 山本ゆり(syunkon レンジは600W) (@syunkon0507) September 2, 2020
Ingredients:
Cream cheese (200 g)
Vanilla ice cream (140 ml)
Sugar (1 tbsp)
Lemon juice (1 tbsp)
All-purpose flour (2 tbsp)
①クリームチーズ200gを練り[溶かしたバニラアイス140ml、砂糖、レモン汁各大さじ1、薄力粉(片栗粉でもいけました)大さじ2]を順に加え、その都度よく混ぜる
②下準備した型(追記参照)に流し4分チン(フルフルで大丈夫)
③シートごとアルミ箔の上に取り出して周囲を立て、砂糖をかけトースターで焼く pic.twitter.com/5iMnubZNeg— 山本ゆり(syunkon レンジは600W) (@syunkon0507) September 2, 2020
First, add and mix, in order, the softened cream cheese, melted vanilla ice cream, sugar, lemon juice and all-purpose flour in a bowl. Stir well with a whisk until an even consistency is achieved.
Next, pour the mixture into a microwave-safe container lined with a baking sheet, and cook in the microwave oven for four minutes.
Then, remove the mixture from the microwave oven and transfer it with the baking sheet onto a sheet of aluminium foil. Fold the foil in to form the shape of your cheesecake.
Last but not least, sprinkle some sugar on top and bake in the toaster oven till brown. After letting the cake cool, chill in the refrigerator for at least five hours. For best results, chill overnight.
◆粗熱が取れたら型ごと冷蔵庫で5時間以上(できれば一晩)冷やして
◆15.6cm角のジップロック(容量700mlか1100ml)使用。オーブン用シートを丸めて四隅に詰めてから1枚真ん中に敷くと丸いケーキに(写真参照)
◆シートは焦げるんで、はみ出た部分はちぎって
◆トースターの焼き時間は様子みて調節を pic.twitter.com/ztQBynNR5y— 山本ゆり(syunkon レンジは600W) (@syunkon0507) September 2, 2020
The chef has also given some tips on the process:
Place four balls of baking sheet at each corner of a square microwave-safe container for a rounder cake.
Trim the excess baking sheet away as it may burn in the toaster oven.
Soften the cream cheese in a 600W microwave oven for 20 to 30 seconds, but make sure it does not become too watery.
Melt the ice cream in a 600W microwave oven for 40 to 50 seconds.
Furthermore, her recipe is customisable, so you can swap out vanilla ice cream for matcha ice cream (or any other flavours, really) to your liking. If you like your cheesecake with extra texture, you can also add a layer of 30 grams of crushed cookies with 15 grams of butter (melt in a 600W microwave oven for 10 to 20 seconds) at the bottom of the microwave-safe container before adding the mixture. In this case, Yamamoto suggested to go for a square cheesecake instead of round.
材料の写真載せ忘れてたー!これだけです
●クリームチーズ1箱(200g)
●バニラアイス140ml(スーパーカップやったらちょっと食べて)
●砂糖、レモン汁各大さじ1
●薄力粉大さじ2
ビスケットを底に敷きたい場合は、写真のように四角い型の状態で詰めてください。
やり方↓https://t.co/vp83hnXMnz pic.twitter.com/v6634VviSQ— 山本ゆり(syunkon レンジは600W) (@syunkon0507) September 2, 2020
As this cheesecake does not contain preservatives, it can only last for three days if kept refrigerated. You can also freeze it for a longer shelf life. This cheesecake recipe looks so easy that even kids can give it a try, don’t you think?
アイスは生クリームより安いし腐らんし、余っても食べればいいし、卵不使用のアイスを使えば卵アレルギーの方でもいけます。
しかも抹茶やチョコレートアイスを使えば、簡単にそれぞれの風味のチーズケーキに!(ほんのり香る感じですが美味しい!)
レシピ↓ ※甘さ控えめなんで砂糖は好みで増やして pic.twitter.com/n71HPcGpTM— 山本ゆり(syunkon レンジは600W) (@syunkon0507) September 2, 2020