ケーキ（苺のレアチーズケーキ）｜ HidaMari Cookingさんのレシピ書き起こし

鍋にAを入れ、苺を潰しながら煮詰める。
火からおろし濾して、苺ピュレを150g作る。

Add B and 1 in order of 80g to a bowl and mix to make strawberry rare cheese liquid.
Put C in another bowl and whisk with an electric mixer while cooling.
Add whipped cream to the strawberry rare cheese liquid and mix.
Put D in a separate bowl, dissolve the powdered gelatin in a hot water bath, then add it to the strawberry rare cheese liquid and mix.
Pour the strawberry rare cheese liquid into a heart shape lined with a cooking sheet and plastic wrap.
Flatten the surface with a spatula, wrap in plastic wrap, and chill in the freezer for at least 3 hours to harden.

Place the cookies in a plastic bag, crush them with a rolling pin, and add the melted unsalted butter to mix.
Spread the cookies in a square shape and chill in the refrigerator for at least 30 minutes to harden.
Remove the cookie layer from the mold and put 2 removed from the mold.
Set mousse film on 4 sides and cool in the refrigerator.

Add E in order to the bowl and mix to make the rare cheese liquid.
Put F in another bowl, melt the powdered gelatin in a hot water bath, then add it to the rare cheese liquid and mix.
Add the lemon juice from F, mix, and put in a squeeze bag.
Pour the rare cheese liquid into the gap between the strawberry rare cheese from step 3 and the mold.

Put G in a bowl and dissolve the powdered gelatin in a hot water bath, then add it to the remaining 70g of 1.
Pour into 4 and chill in the refrigerator for 30 minutes.

Cut the washed strawberries in half and arrange them in the gaps of 5.
Put H in a pan and turn the heat to medium.When the sugar dissolves, remove from the heat.
Add gelatin sheets soaked in ice water and mix.
Cool to about 20 degrees with ice water and pour over 6.
Chill in the refrigerator for 5 hours and remove from the mold to complete.