I made strawberry cheesecake with lots of red strawberries ~ I tried decorating strawberries with flowers and kiwi leaves, but it looks like a flower is planted.
I want to make the strawberry look better. The upper layer is hardened with a transparent jelly layer, but the strawberries I used are large, so the height is high ~
It seems that the raw fruit does not harden well, so I have to add a little more gelatin than other cheesecakes, so it doesn’t seem to collapse.
The cake in the video also has a little bit of gelatin, so I modified the recipe to increase the gelatin a little more ~
Depending on the shape of the strawberry, the shape of the cake may be slightly different ~ The strawberry scent is evenly spread in the jelly and it has a lot of fragrant feeling
Mix crushed Lotus cookie and melted unsalted butter, put it in a 15cm frame, press it firmly, lay it flat, and put it in the refrigerator.
Slice kiwi into thin slices, cut with a leaf cutter, cut in half, and cut the remaining kiwi into thin rods.
Slice the strawberry into thin slices.
Gently loosen the cream cheese, add sugar and mix, add plain yogurt, vanilla extract, and lemon juice.
Soak in cold water for about 10 minutes, remove water, and put in a microwave oven for 10 seconds, add completely melted pangelatin, mix, add 50% thinly whipped cream, and mix.
Put kiwi on the inside wall of the mold in leaf shape, pour cheesecake dough, flatten it, and harden it for 2 hours in the refrigerator.
Add sugar and lemon juice to the water and mix the melted gelatin.
Attach the sliced strawberries on top of the cured cheesecake to the wall, raise the strawberry in the middle, pour about (7) 1/4 and stiffen in the refrigerator for 30 minutes.
Pour all remaining (7) and harden for more than 4 hours in the refrigerator.
