STEP 1/7
Please cut and lay the wrap on a circular frame that fits the size of the cake. Pangelatin is soaked in water for 15 to 20 minutes.
STEP 2/7
Cut the strawberries in half and cut them into quarters, and cut the gold kiwi in half and cut them into the right size. You can use it as the fruit you want.
(You can cut it like the red pencil in the picture on the left.) Whip the whipped cream.
STEP 3/7
Place cream cheese in a bowl (set at room temperature before cream cheese) and
Stir in plain yogurt, 140, and 2 tablespoons of lemon juice. (You can add sugar after adjusting it a little bit. But you can't put in too little. Please put in more than 100g. If you don't have lemon juice, you don't need to add it.)
STEP 4/7
Squeeze the soaked pangelatin. Boil the water, place the bowl on the water, and put gelatin in it. (In short, double-hot) When the pangelatin melts, put it in the cream cheese dough and mix it.
STEP 5/7
Add whipped cream to the gelatin mixture and mix as if cutting a knife with a spatula.
STEP 6/7
Add 3 tablespoons of sugar to strawberries and kiwis and coat them with sugar. Put the fruit into the dough that I made a while ago and mix it like cutting a knife.
STEP 7/7
Let the cheesecake harden in the refrigerator for about six hours.
You can cut the amount in half.