ケーキ（いちごのレアチーズケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

Remove the stem of the strawberry and cut it in half.
Heat a pan over high heat, add strawberries and cane sugar, and heat for 2-3 minutes while stirring.
Turn off the heat when it boils.
Cool in the refrigerator.

Add the powdered gelatin to the water and leave it at room temperature for about 5 minutes to soften.
Put the biscuits in a storage bag and crush them finely.

Put the cold cream in a bowl and beat with a hand mixer for about 3 minutes.
Heat the powdered gelatin from step 2 in a 600w microwave oven for 30 seconds.
Add the heavy cream little by little to the cream cheese and mix each time.
Add a small amount of powdered gelatin mixed with fresh cream and cream cheese and mix well.
Return to the mixture of heavy cream and cream cheese.
Mix well.

Add a small amount of the dough from 3 to the biscuits from 2, mix well, and put into the mold.
Spread evenly with a spoon.
Chill in the refrigerator for 10 minutes.

Pour 3 into 4 about 1-2 cm.
Lift and drop to unfold the dough.
Add a small amount of 1 and mix lightly.
Chill in the refrigerator for 10 minutes.

Add the desired amount of 3 to 1 and mix to make strawberry-flavored rare cheese.
Alternately add strawberry-flavored rare cheese to 5 and plain rare cheese to 3.
Mix with a bamboo skewer to create a marble pattern.
Refrigerate for 30 minutes to 1 hour to harden.

Warm 6 with a warm towel.
Remove from mold.
Cut into bite-size pieces and place on a plate.
Completed with topping strawberries.