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Please turn on CC for detailed instructions Important Note: Please consume nerikiri sweets by the next day after they are made. Always store them in the fridge. If you have leftover cake, you can remove the nerikiri pieces and consume them first. Originally, I added a panna cotta layer but omitted it here. If you would like it, please make only half of the cheesecake recipe. To make panna cotta, heat 170ml milk in a measuring cup. Add 40g sugar and mix. Dissolve 4g gelatin in 50ml hot water and add to milk mixture. Add 110ml fresh cream and blue food color if you like. Then pour onto cheesecake layer and refrigerate until set. Ingredients for 1 cake (6“ / 15cm diameter) Cheesecake 90g digestive biscuits (~9 biscuits) 50g melted butter (~3 1/2 tbsp) 250g cream cheese (1 block) 85g sugar (~7 tbsp) 6g gelatin (~2 tsp), 60ml hot water (~1/4 cup) 200ml whipping cream (~3/4 cup 1 tbsp) 10g ground black sesame (~2 tbsp) blue food color White Bean Paste - you can half this recipe if you only want enough bean paste to make the cake. I like to make a lot and freeze it because it is so time consuming to make. Alternatively if you can find pre-made white bean paste (shiroan), you can use that. 300g dried navy beans 150g sugar (~3/4 cup) Nerikiri (thank you to decocookie, I learned how to make it from her tutorial) Please watch her video if you need further guidance 300g prepared white bean paste 15g mochiko (1 1/2 tbsp), 25ml water (~1 1/2 tbsp) food color (orange, brown, black) ground black sesame for grey nerikiri Water Jelly 4g gelatin (~1 1/2 tsp), 35ml hot water (~2 1/2 tbsp) 125ml hot water (~1/2 cup) 12g sugar (1 tbsp) blue food color 材料（ケーキ型 15cm) チーズケーキ ビスケット 90g バター 50g クリームチーズ 250g 砂糖 85g ゼラチン 6g、お湯 60ml 生クリーム 200ml 黒すりごま 10g 食用色素（青） 白あん 白インゲン豆 300g 砂糖 150g ねりきり 白あん 300g もち米粉 15g、お水 25ml 食用色素（青、茶、オレンジ、黒） 黒すりごま ゼリー ゼラチン 4g、お湯 35ml お湯 125ml 砂糖 12g 食用色素（青）
