I cleaned up the original recipe translation quite a bit for clarity.
120 g cream cheese (4.2 oz)
10 g gelatin (0.4 oz)
50 ml water (3.38 tablespoons)
50 g milk (1.75 oz)
45 g sugar (1.6 oz)
Juice of ¼ of a lemon
170 ml fresh cream (3/4 cup)
50 g sugar (1.75 oz)
1 tablespoon water
100 ml fresh cream (1/2 cup)
8 g sugar (0.3 oz)
Splash of vanilla extract
*Soak gelatin in water for 15 minutes. Put cream cheese in a bowl to soften. Remove the stems from the strawberries, wash, and pat dry.
Mix milk and sugar in the pot, bring to a boil. Remove from heat and add gelatin until melted.
In a separate bowl add the cream and rest on another bowl filled with ice water for 6 minutes (Bain marie?). Add the cream cheese.
Add lemon juice to the milk and sugar mixture, then combine into the cream cheese. Before it settles, fill the glass containers with the mixture and chill in the refrigerator.
To make the caramel strawberries, Mix the sugar and a tablespoon of water in a pot over heat. When it caramelizes and changes color, add more water. Coat the strawberries thoroughly and evenly. Using a bamboo skewer pushed into the strawberry, coat the strawberry thoroughly with caramel. It is easiest when this is done while tipping the pot. Place standing in a cup or container and refrigerate. Once chilled, heat the bottom of the cup by placing it in a deep bowl of hot water. Slip it from the cup and place it on a plate.
In a bowl, mix cream, sugar, and vanilla extract, and place over a bowl of ice water. Let stand for 6 minutes. Pour over the cheesecake and top with the strawberry.
Make 2 cheesecake candles.
From Gothic and Lolita Bible