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1
Measure the ingredients.
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2
Crush the biscuits.
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3
Soak the 4 g and 2 g of gelatin separately in water.
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4
Grease the mold with butter (not listed).
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5
Melt butter in the microwave and mix with the crushed biscuits until well blended.
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6
When it comes together, pack it down on the bottom of the cake mold tightly.
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7
I do this by covering my hand in plastic wrap and pressing.
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8
Chill in the refrigerator until firm.
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9
If you are in a hurry, chill in the freezer.
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10
(You don't need a paper lining if you are using a 15 cm diameter mold.)
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11
Microwave the cream cheese briefly to soften, and beat with a handheld mixer.
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12
Add sugar and fresh cream in several batches while mixing.
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13
Add lemon juice also, and mix until smooth.
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14
When the batter increases to about 1.5 times its original volume and is smooth, turn off the mixer.
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15
Warm the 4 g of softened gelatin in the microwave, and add it little by little to the batter while mixing.
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16
When the gelatin is mixed in well, pour the batter into the mold.
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17
Smooth out the surface by using a spatula or shaking it a bit.
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18
Chill to set in the refrigerator.
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19
(It should take around 3 hours.)
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20
If the cream cheese is too cold in Step 6, the gelatin may coagulate and become grainy.
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21
In the wintertime, warm the cream cheese mixture until lukewarm by holding the bowl over a pan of hot water or microwaving it briefly.
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22
Use whatever citrus fruit you like.
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23
The three listed above are recommended!
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24
This is iyokan.
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25
Peel the membranes.
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26
Shred apart half the pulp finely, and the other half in bigger chunks.
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27
Add 30 g of sugar and mix.
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28
When the cheesecake from Step 7 has set, add enough water so that it comes up to 200 ml.
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29
Heat 2 g of gelatin and add to the pulp mix.
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30
When it's cold, heat the citrus pulp to about body temperature before adding the gelatin.
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31
Cool the jello well.
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32
(Put the bottom of the bowl over another bowl of cold water and mix, or chill in the refrigerator.)
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33
Pour the jello over the cheesecake.
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34
Scatter the larger chunks of citrus chunks evenly while you cover the top of the cheesecake completely.
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35
Work gently so that you don't poke holes into the cheesecake.
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36
Chill in the refrigerator for another 3 hours, and it's done.
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37
It's hard to unmold the cake right after it comes out of the refrigerator, so leave it at room temperature for a while.
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38
Cut through for a nice look at the three different layers.
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39
To soften the gelatin, add 3 to 4 times its weight in water.
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40
Be sure to soften the gelatin in water first, and then heat it up to body temperature.
