ぶどうのレアチーズケーキの作り方 No-Bake Grape Cheesecake｜HidaMari Cooking

▷ Ingredients: ■ Grape compote Seedless grapes (Pione video used) The whole amount of grape skin 120g sugar 500g Water 1/2 lemon juice ■Rare cheese cake 100g Cookie 30g unsalted butter 200g Cream cheese 30g non sugar yogurt 40 g sugar 5g Plate gelatin 20g hot water 200 ml fresh cream 1 teaspoon lemon juice ■ Grape jelly 150g grape compote syrup 50g hot water 7g Plate gelatin ■Lemon jelly 35g sugar 200g water 1 tbsp lemon juice 7g Plate gelatin Compote grapes ▷ How to make: 1. Make grape compote. Remove the seedless grapes from the bunch and boil them in boiling water for 20-30 seconds to remove the water. 2. Put grape skin, 120g of sugar, 500g of water and 1/2 lemon juice in a pan and heat until the color of the grape appears and make a syrup. 3. Soak the stripped grapes in warm syrup and let cool in the fridge overnight. 4. Make rare cheesecake. Crush 100 g of cookies into small pieces, add 30 g of melted butter and mix. Place a cookie on a 15cm mold and cool in the refrigerator. 5. Soak 5g plate gelatin in ice water and keep it soft. 6. Mix cream cheese 200g, sugar-free yogurt 30g, and sugar 40g well. 7. Remove the water from 20g of hot water and add the fluffy gelatin to dissolve it. Add to ⑥ and mix. 8. Gently whisk 200 ml of fresh cream and add to ⑦ and mix. Add 1 teaspoon lemon juice and mix. 9. Pour the rare cheese into a cookie-filled mold, flatten, and cool in the refrigerator for at least 3 hours. 10. Make grape jelly. Soak 7g plate gelatin in ice water and allow to soften. 11. Drain the water and add the gelatin of ⑩ to 50g of hot water and dissolve. 12. Add 150g of grape compote syrup and mix. Pour the jelly over the chilled and hardened rare cheese of ⑨ and cool in the refrigerator for 30 minutes. 13. Make lemon jelly. Soak 7g plate gelatin in ice water and allow to soften. 14. Put 35g of sugar, 200g of water and 1 tablespoon of lemon juice in a pan and heat until the sugar melts. *If you are worried about the smell of gelatin, you should replace part of the water with white wine. 15. Drain the gelatin of ⑬ and dissolve it. Soak it in ice water to remove the heat. 16. Place the compote of grapes on the cold and solid ⑫ grape jelly. Pour lemon jelly and cool in the refrigerator overnight. 17. It is completed by removing it from the mold and cutting it with a warm knife ^^ The syrup of the grape was delicious with carbonic acid ^^ If you like it, please click 'Like' and Subscribe.    / @hidamaricooking