Hydrangea Cheesecake

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Hydrangea Cheesecake

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

Ingredients

  • 100 ｇ 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
Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.