Lemon baked cheesecake | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Heat the unsalted butter in a microwave oven at 600W for 30 seconds to melt it thoroughly.
Put the biscuits in a zip bag and crush them with a rolling pin.
Add melted butter and mix.
Spread the biscuit dough on the mold and keep it in the refrigerator.

Shave the lemon zest.
Cut the lemon in half, squeeze the lemon juice, and strain with a tea strainer.

Put cream cheese in a bowl and heat in a microwave oven at 600W for 30 seconds.
Knead with a rubber spatula to make it creamy.
Add granulated sugar, mix with a rubber spatula, transfer to a whisk and mix.
Add eggs and mix, then add (A) and mix.
Sift the cake flour and mix well.

1の型に3の生地を流し入れ、ゴムベラで表面を平らにならす。
160度に予熱したオーブンで50～60分焼く。
ケーキクーラーに置き、キッチンペーパーを被せ、チーズケーキの粗熱をとり冷ます。

(B) Dissolve gelatin powder in (B) hot water.
Put (B) egg and (B) granulated sugar in a bowl and mix, then add (B) lemon juice and mix well.
Strain with a tea strainer and transfer to a small pot, and (B) add unsalted butter.
Fill a frying pan with 1 to 2 cm of water and bring to a boil to turn off the heat.
Warm a small pot in a water bath to melt the unsalted butter.
Mix the lemon curd over low heat and heat until thickened.
Remove from heat, add gelatin melted in hot water and mix.

冷めたチーズケーキに5のレモンカードを入れて広げる。
粗熱をとり、ラップを被せ、冷蔵庫で半日冷やす。
型から取り出し、お好みの大きさに切ったら完成。