沖繩香檸啫喱芝士蛋糕
Shikuwasa Jelly Cheese Cake

將放至常溫的忌廉芝士放入碗中，加入砂糖、生忌廉和沖繩香檸汁拌勻。

將魚膠粉和準備好的水倒入耐熱杯中溶解，隔水加熱後放入①。

將②倒入杯中，放入雪櫃雪凍約2小時。

將啫喱用的沖繩香檸汁、水和砂糖溶解並拌勻。用一定份量的水，加入已隔水加熱的魚膠粉，然後拌勻。(如果用新鮮的沖繩香檸汁，魚膠粉會比較難凝固，需先加熱後使用)

在③的上面加入④的啫喱，再放入雪櫃雪凍最少2小時，最後放上沖繩香檸片做配料。

Place cream cheese at room temperature in a bowl, add sugar, heavy cream, and shikuwasa juice, and mix well.

Add the water (for melting gelatin) and gelatin in a heat-resistant cup and let the gelatin become soft. Stand the cup in a bowl of hot water until the gelatine dissolves, then pour into ①.

Pour ② into cups and cool in the refregirator for about 2 hours.

To make shikuwasa jelly, mix shikwasa juice, water, and granulated sugar until the sugar melts. Add the gelatin, which has been softened with the specified amount of water in a heat-resistant cup and then dissolved by placing the cup over a bowl of hot water, and mix well. (If using freshly squeezed shikuwasa juice, please heat it before use otherwise gelatin may not solidify.)

Pour ④ onto ③ and cool in the refregirator for more than 2 hours. Place a slice of shikuwasa on the top.