Tri-Color No-bake Cheesecake Topped with Jello - butter

Method

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