No-Bake Honey Cheesecake Recipe

Instructions

1. Mix warm water and honey, squeeze out the water from gelatin soaked in cold water for 10 minutes, mix, pour into a hemisphere mold, and harden in the freezer for 2 hours.
2. Mix the crushed Daize cookie and melted unsalted butter, put it in a mold, press it firmly, and put it in the refrigerator.
3. Place the egg yolk bowl in a pot of hot water, add water, sugar, and honey, mix until the sugar dissolves, then add the mascarpone cheese and mix.
4. Remove from the pot, squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, then add lemon juice and mix.
5. Add (4) to 60% whipped cream and mix, then put a little in the mold and flatten it.
6. Put the honey jelly hardened in the hemispherical mold into the mold, leave a little bit of the remaining mousse, put it all in, flatten it, and let it harden in the refrigerator for about 30 minutes.
7. Add a little yellow food coloring to the remaining zucchini dough and mix.
8. Pour the remaining dough into the mold, put the bubble wrap cut into 15cm pieces, press it into shape, and then harden it in the freezer for 3 hours.
9. Remove the bubble wrap and wrap the outside of the mold with a steam towel to melt it slightly, then remove the mold and sprinkle honey on top to finish.