レアチーズケーキ（レモンゼリーのレアチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Place cookies in bag.
Break it into small pieces with a rolling pin and add the melted unsalted butter, mixing until combined.
Place cookies in mold.

Add the granulated sugar (for the dough) to the cream cheese (for the dough) and mix with a rubber spatula.
Soak the gelatin sheets (for the dough) in ice water (not included in the recipe) so that they do not overlap.
Lightly whisk the cream (for the batter) with a whisk, add it to the cream cheese and mix with a rubber spatula.
Add the grated lemon rind and lemon juice (for the batter) and mix.
Dissolve the gelatin sheet (for the dough) in hot water.
Add a small amount of the batter and mix until combined, then add it back into the batter and mix.
Put into a mold.
Cover with plastic wrap and chill in the refrigerator for 3 hours to harden.

Put the lemon peel and water (not included in the recipe) in a pot and boil the lemon peel three times, draining it.
Strain the lemon rind into a colander.
Put the boiled lemon peel, lemon juice, granulated sugar (for jelly), and water in a saucepan and heat until boiling.
Add the softened gelatin sheets (for jelly) and dissolve, then place in ice water (not included in the recipe) and cool to 20°C.
Place plastic wrap over the mold and secure with a rubber band, then pour in the jelly.
Chill in the fridge for 5 hours or until firm.

チーズ生地の上にセルクルから外したゼリーを乗せる。
クリームチーズ(クリーム用)にグラニュー糖(クリーム用)を加えてゴムベラで混ぜる。
生クリームを氷水(分量外)で冷やしながら泡立て、混ぜたクリームチーズ(クリーム用)にグラニュー糖(クリーム用)を加えて混ぜる。
クリームを絞り袋に入れてレモンゼリーの横に絞り出して完成。