ケーキ（モンブランとレアチーズのケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Crush the cookies into small pieces.
Add the melted unsalted butter and mix until combined.
Place cookies into mold.

クリームチーズにきび砂糖を加えてよく混ぜる。
生クリームを冷やしながら緩く泡立ててクリームチーズに加えて混ぜる。

Squeeze the water out of the softened gelatin sheets and add them to hot water to dissolve, then add a little of the cheesecake from step 2 and mix well.
Add the mixed gelatin to the cheesecake in step 2 and mix.
Remove 150g and keep at room temperature.
Sift the matcha into 50ml of fresh cream and mix well.
Mix with the cheesecake mixture from step 2 and pour over the cookies.
As you pour in the matcha cheesecake, add the boiled chestnuts in their skins.
Chill in the freezer for about 20 minutes to harden the surface.
Pour in the set-aside cheesecake from step 2 and chill in the refrigerator for at least 5 hours.

無塩バターはボウルに入れて室温に戻す。
ホワイトチョコレートを刻んで湯煎で溶かし、抹茶を振るって加えよく混ぜる。
湯煎から外しておく。

Beat the unsalted butter with a hand mixer.
Add the matcha chocolate cream (step 4) in two batches and mix until air is incorporated.
Squeeze the mixture onto the top of the cheesecake in step 2 like Mont Blanc and it is done.