Description
Very tasty, melting in your mouth cheesecake. Beautiful and gentle. The recipe from Japanese blog with my changes. Much had to think out. Simple in design, and the result wins. Highly recommended!
Ingredients
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Cookies
55 g
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Cream cheese
200 g
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Sour cream
100 ml
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Cream
100 ml
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Lemon juice
1 Tbsp
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Sugar
80 g
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Gelatin
8 g
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Water
50 g
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Vanilla
-
Compote
250 ml
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Sugar
1 Tbsp
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Lemon juice
1 Tbsp
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Gelatin
4.5 g
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Water
30 g
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Flowers
20 piece
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The food dye
1 g
Cooking
We need the ring d16, food film and patisserie tape (you can use a file). Ring tighten the wrap and place on a flat plate. On the side to put candy ribbon (I forgot to do it, but in vain). Place on bottom biscuit. The layer does not have to be monolithic.
Gelatin is weighed into two separate dishes, pour the room temperature water and leave to swell. For cheesecake gelatin to warm up in a microwave or other way to dissolve. Do not boil.
Cream cheese (cream cheese) whipped with sugar and vanilla. Add the lemon juice and stir to combine.
Pour the cream and sour cream, mix well.
Pour the melted gelatin, stir until its full distribution.
Put the cheese base in the form level. Tighten with cling film and refrigerate for 2 hours.
Flowers wash and dry. If you are lucky and you have a dried-pickled Sakura flowers, they soak in water, let them absorb moisture. The second portion of the gelatin to melt.
Compote to pour dissolved gelatin and add a little red dye for color. If you have water it should be boiled. Dissolve in it the sugar, add the lemon juice. Bring to your taste. Pour the gelatin and add the dye.
Pour half of the jelly, put the buds. Put from the freezer for 20 minutes. When the jelly solidifies, take out and add remaining jello. Put in the refrigerator until fully cured.
Take out, remove the ring, are exempt from tapes and films. Cut with hot dry knife. Serve and enjoy!
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