Hello, this is Sato, Ume Concierge at the Kyoto store.
The new year has begun, and we’re eagerly awaiting the arrival of spring.
Today’s recipe is a touch of spring in advance: a pretty, light pink dessert that looks as delightful as it tastes!
【Recipe】（Serves 2 / Cooking time: 20 minutes, excluding chilling time ）
- 70 ml ume syrup
- 2 tbsp ume syrup (for topping)
- 100 g cream cheese
- 75 ml fresh cream
- 2.5 g powdered gelatin
- 1 tbsp water
- 40 g biscuits
- 20 g unsalted melted butter
1.Bring the cream cheese to room temperature.
2.Place the biscuits in a plastic bag and crush finely. Add melted butter and knead until combined. Press evenly into cups and chill in the refrigerator.
3.In a microwave-safe container, soak the powdered gelatin in water.
4.In a bowl, combine the room-temperature cream cheese, fresh cream, and ume syrup. Mix thoroughly.
5.Melt the gelatin in the microwave, add it to the mixture, and blend well.
6.Pour evenly into the prepared cups (step 2) and refrigerate for about 1 hour until set. Top with the extra ume syrup before serving.
Since this cheesecake is made in cups, it’s simple and foolproof.
The fruity, mellow tartness of ume pairs exquisitely with rich cream cheese.