Marble Cheese Cake

Taken from Meiji

60 minutes (except the time in the refrigerator)

And refrigerate 2 to 3 days

☆ ☆ ☆ ★ ★person Rating: 12 Plain cheese flavor and chocolate flavor, smooth in the mouth 溶Ke合Imasu taste of things. Tips to clean marble, mix it too much. Try to remain the color of the dough with a knife or a quick mix of things.	(18cm diameter round one minute) Meizi マクビティダイジェスティブビスケット: 90g Dark chocolate Meizi: 35g Unsalted butter: 40g Powdered gelatin: 8g Wed: 40cc Cream: 250g Caster sugar: 50g Lemon juice: 1 / 2 minutes Brandy: 1 tbsp (can be omitted in preference) Plain: 50g Fresh: 150cc	- Scale (scale) - Measuring cup - Measuring spoons - Board - Knives - Bowl - Gomubera - A thick plastic bag * Rolling pin - Whisk - Round (diameter 18cm) - Spoon - Universal colander Knife

Beikudochokoretochizukeki

New York Style Cheesecake

Maburureachizukeki

		Under Preparation
		Finely chopped chocolate,bowlput about 50 of water in a water bath until melted you ℃ 55.
		Makubitibisuketto the thick plastic bag,rolling pinuntil crushed into powder to be at.
		Butteris a water bath to be melted.
		Powderedgelatinis the amount of water you Fuyakashi.
		Cream cheeseis softened to room temperature.
		The creamwith a whiskto stand for six minutes, and store in the refrigerator.
		Make Maburureachizukeki
		1. Meltedbutterinto abowlwith crushed into a powder Makubitibisuketto to soften Once you've spread across the bottom of the type, to lay the groundwork to impose a uniform thickness in the back of a spoon.
		2. Bowlof soft,cream cheeseandcaster sugarinto a cream until smoothwith a whiskand mix well.
		3. More lemon juice, brandy, then add yogurt and stir well to fit the cloth each time.
		4. Flour soakedgelatinina bowlwith "3" plus 3 tablespoons hot water Nikake fabrics,gelatindissolve.
		5. Gelatinis completely melted the originalbowl,mix together all back quickly, all-purposestrainerover a puree.
		6. Add cream stand was six minutes,Gomuberamix with.
		7. The resulting "6" less than half of the dough in anotherbowlput in, add the melted chocolate and mix quickly. ※Gelatingotten stiff dough I was starting to effectiveness, the doughbowlthrough a water bathwhiskand stir in the soft. Put into hot water too, so be careful to taste Rare Cheese stiff dough becomes thick.
		8. Tatsu Nohu dough into alternating type, put a knife with a pattern so that the last marble, cement chill in the refrigerator for about two hours.
		9. Type warm, remove from the mold.