Hydrangea Cheesecake

Hydrangea Cheesecake

Cook Time30 mins
Total time30 mins
Course: Dessert
Cuisine: American
Servings: 8 pieces
Author: Yuko Asano@Kuracooking
Cost: 500 yen

Ingredients

  • 100 Cream cheese
  • 150 ml Fresh cream
  • 300 ml Milk
  • 15 g Agar
  • 60 g Granulated sugar
  • 1 tbsp Lemon juice
  • 70 g Soy flakes
  • 40 g Melted butter
  • a lot Love

Butterfly pea jelly

  • 300 g Butterfly pea tea
  • 30 g Sugar
  • 10 g Agar
  • 1 tbsp Lemon juice
  • a lot Love

Instructions

  • Shred soybean flakes with a speed cutter.
  • Add melted butter to 1. Put it in a cup and chillit in the refrigerator.
  • Knead cream cheese with a speed cutter.
  • Mix agar and granulated sugar.
  • Melt 4 with heat milk add cream, lemon juice with love.
  • Pour 5 into 2 and let it harden in the refrigerator
  • Make butterfly pea jelly and decorate on top of 6.

Notes

This cheesecake has a very fresh color. Butterfly pea jelly and cheese go very well together.
©2022 Yuko Asano