The delicious cheesecake that melts in your mouth. Beautiful and gentle. Recipe from a Japanese blog with my changes. I had to think out a lot. It is not difficult to perform, and the result is captivating. Highly recommend!
Summary
| Prep Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | Japanese |
Ingredients
IngredientsThe foundation:
- Cookies (shortbread) – 55 g
- Cream cheese (I have Buko) – 200 g
- Sour cream (20%) – 100 ml
- Cream (33%) – 100 ml
- Lemon juice – 1 tbsp
- Sugar – 80 g
- Gelatin (for base) – 8 g
- Water (for gelatin) – 50 g
- Vanilla – to taste
Fill:
- Compote (apple or water 230 ml) – 250 ml
- Sugar (if the water is used) – 1 tbsp
- Lemon juice (or 2 if the water is used) – 1 tbsp
- Gelatin – 4.5 g
- Water (for gelatin) – 30 g
- Flowers (sakura, I have reiki) – 20 pcs
- Food coloring (red) – 1 g
Print Recipe
Pin Recipe Instructions
- We need a d16 ring, cling film, and pastry tape (you can use a file).
Tighten the ring with plastic foil and place it on a flat board. Put pastry tape on the sides (I forgot to do this, but in vain). Place the cookies on the bottom. The layer does not have to be monolithic. - Weigh the gelatin in two different dishes, add water at room temperature and leave to swell. For cheesecake, heat gelatin in a microwave or other way until dissolved. Do not boil.
- Beat cream cheese (cream cheese) with sugar and vanilla. Add lemon juice and stir until combined.
- Pour in the cream and sour cream, stir.
- Pour in melted gelatin, mix until it is completely distributed.
- Put the curd base in a mold, flatten. Tighten with cling film and refrigerate for 2 hours.
- Wash and dry flowers. If you are lucky and you have dried and pickled sakura flowers, then soak them in water, let them absorb moisture.
Melt the second portion of gelatin. - Pour loose gelatin into the compote and add a little red dye for shade. If you have water, then it should be boiled. Dissolve sugar in it, add lemon juice. Bring to your taste. Pour in gelatin and add color.
- Pour half of the jelly, layout the flowers. Place in the freezer for 20 minutes. When the jelly grabs, take out and add the remaining jelly. We put it in the refrigerator until it solidifies.
- We take out, remove the ring, free it from the tape, and film.
We cut with a hot dry knife. Serve and enjoy!
Enjoy your meal!
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