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What you do first:
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-soak gelatin in water for 15 minutes
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-put cream cheese in a bowl to soften
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-remove the stems from the strawberries, wash, and pat dry
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1. Mix milk and sugar in the pot, bring to a boil. Remove from heat and add gelatin until melted.
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2. In a bowl, add the cream. Rest the bowl on a bowl with ice water in it for 6 minutes.
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3. Add the cream cheese to step 2 and mix. Add lemon juice and add to step 1.
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4. Before it settles, fill the glass containers with the mixture and chill in the refrigerator.
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5. Now, to make the caramel-coated strawberries (refer to Point!). Mix the sugar and a tablespoon of water in a pot over heat. When it caramelizes and changes color, add more water.
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6. Coat the strawberries thoroughly and evenly; place standing in a cup or container and refrigerate.*
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7. Once chilled, heat the bottom of the cup (step 6) by placing it in a deep bowl of hot water. Slip it from the cup and place it on a plate.
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8. In a bowl, mix cream, sugar, and vanilla extract, and place over a bowl of ice water. Let stand for 6 minutes. Pour over the cheesecake and top with the strawberry.
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*Using a bamboo skewer pushed into the strawberry, coat the strawberry thoroughly with caramel. It is easiest when this is done while tipping the pot.
