關於 the cheese terrine bake ，我們在網路上蒐集到這些相關的討論、資訊與評價

This is a creamy and rich cheese terrine inspired by cheesecakes from San Sebastian in Basque Country, Spain. Cheesecakes from San Sebastian are well baked outside, but the inside is very soft and creamy. It’s recommended for beginners because simply you just need to mix ingredients and bake. If you haven't had it yet, you definitely should try to make it!

~Instructions is explained in the subtitles[CC]~
➢Batter 750ml
400g cream cheese
100g sugar 　　　
3 whole eggs
200g Heavy Whipping Cream
10g Cornstarch or potato starch
(Do not use flour.)
15g lemon juice
2-3 teaspoons vanilla extract
Mold: 14cm x 8cm x 8cm
Mix all ingredients at room temperature.
Bake at 230 ℃ for 30 minutes and make dough temperature 25 ℃ is the best way.

If the height is 5cm or more round cake tin 15cm, you can bake in the same way.

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#cheesecake #sansebastian

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Madeleine with salted butter caramel ? You gonna love it !

✒Recipe （18 pieces）
00:00 Intro
00:27 Butter 65g
00:33 2 Eggs
00:38 Sugar 60g
00:48 Lemon juice 25g
00:50 Some Lemon zest
00:57 T45 Flour 90g
01:00 Baking powder 5g
Bake with 170°C for 15~20 minutes.

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お菓子用の型がなくても大丈夫です！
牛乳パックがあるだけでほんの一手間で型ができちゃいます♪
使い捨てなので洗う必要がありません！
レシピはホワイトチョコを使用した濃厚で甘いチーズテリーヌ。
一晩寝かせるとよりしっとりして美味しいですよ。
ぜひ、作ってみてくださいね♪

ホワイトチョコチーズテリーヌ
紙パック1本分

材料：
クリームチーズ（室温に戻す） 300g
生クリーム（室温に戻す） 200ml
ホワイトチョコレート（刻む） 100g
溶き卵（室温に戻す） 2個
砂糖 30g
レモン汁 大さじ1/2
バニラエッセンス 適量
粉砂糖 適量

作り方：
1.オーブンは170℃に予熱しておく。

2.紙パックは一面だけ切り、上部をホチキスで止めてパウンド型にする。全体をアルミホイルで覆って、中にクッキングシートを敷いておく。

3.鍋に生クリームを入れて沸騰直前まで温める。火を止めてホワイトチョコレートを加え、なめらかになるまで混ぜる。

4.ボウルにクリームチーズを入れてクリーム状になるまで練り、砂糖を加えてよく混ぜる。

5.溶き卵を加えて泡立て器で混ぜ、(3)を3回に分けて加え、その都度よく混ぜる。

6.レモン汁、バニラエッセンスを加えて混ぜ合わせる。

7.型に(6)を流し入れ、一回り大きいバットに入れてお湯を型の1/3の高さまで注ぐ。天板にのせ170℃のオーブンで60分焼く。（途中で焼き色が付いてきたら、アルミホイルを被せる。）

8.焼き上がったら常温まで冷まし、紙パックのまま冷蔵庫で一晩冷やす。

9.粉砂糖を振りかけ、好みの大きさに切り分けたら、完成！

===

Here is what you'll need!

---

White-Chocolate-Cheese-Terrine
Servings:1 paper puck

INGREDIENTS
100 grams White chocolate (melted)
200 milliliters Heavy cream
300 grams Cream cheese
30 grams Sugar
2 Eggs (melted)
1/2 tablespoons Lemon juice
Vanilla extract

Powdered sugar

PREPARATION
1. Preheat the oven to 340˚F(170˚C).

2. Cut the paper pack only on one side and staple the top to make a pound shape. Cover the whole with aluminum foil and put a cooking sheet inside.

3. Put the heavy cream in a pan and warm it just before boiling. Turn off the heat, add white chocolate and mix until smooth.

4. Put cream cheese in a bowl, knead until creamy, add sugar and mix well.

5. Add the beaten egg, mix with a whisk, add (3) in three portions, and mix well each time.

6. Add lemon juice and vanilla essence and mix.

7. Pour (6) into the mold and pour hot water into a bigger vat to 1/3 the height of the mold. Place on a baking sheet and bake in an oven at 170 ° C for 60 minutes. (If the brown color comes on the way, cover it with aluminum foil.)

8. After baking, cool to room temperature and keep in a refrigerator overnight with the paper pack.

9. Sprinkle with powdered sugar, cut into the size you like, and you're done!

10.Enjoy!

#TastyJapan #レシピ

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