Cheesecake (strawberry rare cheesecake) | Recipe transcription by HidaMari Cooking

Put the biscuits in a zipper bag and crush them into small pieces.
Add melted butter, knead and spread in a mold.

Mix sour cream and cream cheese.
Add (A) and mix until smooth.

Add (B) to the milk and mix.
Melt in a water bath, add to 2 and mix.

Cut off the strawberry calyx and cut into cubes.
Put strawberries and (C) in a pan and heat.
When the water comes out, remove it from the heat and stir with a mixer.

3にいちごピュレを80g加え、混ぜ合わせる。
残りのいちごピュレは、冷蔵庫で冷やす。

Add (D) to the cream and whisk softly.
Add to 5 and mix, add to mold and chill in refrigerator for 1 hour.

Mix (E) and dissolve in a water bath.
Add the remaining strawberry puree and mix.
In addition to the mold, chill in the refrigerator for about 1 hour to harden.

Mix (F) and dissolve.
Put (G) in a pan and heat until just before boiling.
Add gelatin to dissolve and cool in ice water.

いちごのヘタを切り落とし、半分に切る。
型に並べてレモンゼリーを半量程加え、冷蔵庫で30分冷やす。
残りのレモンゼリーを加え、冷蔵庫で2時間冷やしたら完成。