Hello☺Thank you for watching my video.
Today I made a refreshing rare cheese cake with two whole lemons.
On top, I put a lemon jelly with bitter and aromatic lemon zest.
The lemon zest is too bitter if left as is, so I boiled it three times.
Granulated sugar was used to give the lemon jelly a beautiful yellow color, but it can be made with other sugars☺.

▷Ingredients (15 cm dia.)
80 g cookies
25 g unsalted butter

150 g cream cheese
45 g granulated sugar
150 ml heavy cream
1 tbsp lemon juice
lemon zest
5 g gelatine sheet
30 g hot water

50 g cream cheese
50 ml heavy cream
9 g granulated sugar

Lemon jelly
Zest of 1 to 1.5 lemons
115 g water
30 g granulated sugar
20 g lemon juice
4 g gelatin

▷Preparation. :
1. Line a mold with a cooking sheet.
2. Blanch the gelatin sheets by placing them in ice water without overlapping.
3. Scrub the surface of the lemon with salt.

▷How to make:
1. Make the rare cheese cake. Add melted unsalted butter to finely crushed cookies, blend, and line a mold with cookies.
2. Add granulated sugar to cream cheese and mix well.
3. Beat heavy cream until loose and add to mixture (2). Add lemon zest and lemon juice.
4. Dissolve the softened gelatin in hot water. Add a little of (3) and blend, then add to (3) and mix.
5. Pour the rare cheese cake mixture over the cookies, flatten the surface, and refrigerate for 3 hours to harden.
6. Make lemon jelly. Separate the lemon from the pulp and peel, and cut the lemon peel into thin strips.
7. Put the lemon peel and plenty of water in a pot and boil the lemon peel three times.
8. Put boiled lemon peel, lemon juice, granulated sugar and water in a pot and heat until boiling.
9. Dissolve the blanched gelatin and cool in ice water to 20℃.
10. Tightly wrap a celluloid with plastic wrap and secure with rubber bands. Refrigerate for 5 hours to harden.
11. Place the lemon jelly removed from the cellulas on top of the rare cheese cake.
12. Add granulated sugar to cream cheese and mix until smooth.
13. Beat heavy cream in ice water until foamy, add cream cheese mixture and beat until stiff peaks form. Place in a piping bag fitted with a clasp and squeeze the cream mixture next to the lemon jelly.