Fresh peach rare cheesecake

Ingredients
Peach jam
- Peach (white peach) 1/2
- sugar 50g (half amount of peach)
- lemon juice 0.5 tablespoons
Rare cheesecake
- Cream cheese 50g
- Yogurt 50 ml
- Fresh cream 50g
- sugar 2 tablespoons
- lemon juice 1 tablespoons
- Powdered gelatin 1.5g
- milk 30 ml
- Biscuit 2.5
- バ タ ー 10g
- mint Appropriate amount
- Peach (white peach) 1/2
- Peach jam About XNUM X g
Method
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Remove the peach skin and seeds, and cut the peach into 1cm square pieces. Skins and seeds are stored in a tea bag.
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Put ① (including tea bag) and sugar in a pot.
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When juice comes out of the peach, boil over medium heat until boiling.
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When it boils, lower the heat to get the hot water.
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Add lemon juice and cook.
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Remove the peach juice from the heat when it melts.
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Transfer to another container and cool.
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Once cooled, remove the tea bag and cool in the refrigerator.
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Crush the biscuit, mix in the melted butter, stuff it in a cup and cool in the refrigerator.
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Mix cream cheese until smooth, add sugar and yogurt and mix.
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Melt the powdered gelatin with warm milk.
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Add ⑪ to 混, mix, put in カ ッ プ 's chilled cup and cool in refrigerator for 1-2 hours.
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Put peach jam, cut peach and mint on the rare cheesecake.
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