Hydrangea Cheesecake
Servings: 8 pieces
Cost: 500 yen
Ingredient
- 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