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

Place the cookies in a bag, crush them into small pieces with a rolling pin, add melted unsalted butter and mix well.
Line the mold with parchment paper, fill with cookies, and chill in the refrigerator.

Add sugar (for rare cheese dough) to cream cheese and mix with a rubber spatula.
Sprinkle powdered gelatin (for rare cheese dough) on water to soften it, then melt and mix in a hot water bath.
In a separate bowl, add sugar (for fresh cream) and gently whip the cream with a whisk, then mix with a rubber spatula.
Squeeze the juice from the orange, add and mix.
Pour into step 1 and chill in the refrigerator for 1 hour.

Measure out the orange juice, take about 2 tablespoons out of it, and add powdered gelatin (for orange juice) to soften it.
Dissolve powdered gelatin (for orange juice) in a double boiler, add back to orange juice and mix until homogeneous.
Pour the orange jelly over the hardened rare cheesecake and chill in the refrigerator for 1 hour.

Sprinkle powdered gelatin (for lemon jelly) on water (for lemon jelly) and let it soften.
Put sugar (for heating), water (for heating), and lemon juice (for heating) in a pot and heat until the sugar dissolves.
Add the orange slices and heat, stirring occasionally, until it boils.
Remove orange slices and cool.
When the syrup has cooled to 50-60℃, add the softened gelatin powder and dissolve.
Place in ice water to cool to around 20℃.

オレンジスライスを3に乗せる。
レモンゼリーを半分流して冷蔵庫で10分冷やす。
固まったら残りのレモンゼリーを注ぎ、冷蔵庫で5時間冷やす。
型から外して完成。