Preparation

• Blend the corn flakes in a mixer until they become like flour.
  Melt the butter, add the sugar and lemon juice.
  In a bowl, mix the crumbled corn flakes with butter, sugar, and lemon juice.
  Wet a sheet of parchment paper, wring it out well, and use it to cover a 9-inch pan (a springform pan is preferable).
  Spread the mixture evenly and flatten the base with the back of a teaspoon. Refrigerate for at least half an hour.

• Soften 1/2 oz of gelatin in a bowl of cold water for 10 minutes.
  In a large bowl, combine the cream cheese with ricotta, mix well, add the sugar and yogurt.
  In a microwave-safe bowl, heat 2 tbsp of heavy cream for a few seconds, squeeze the gelatin, and dissolve it in the cream, then add it to the mixture.
  Whip the remaining heavy cream and gently fold it into the mixture to avoid deflating it.
  Divide the mixture into 3 parts: one of approximately 17 1/2 oz, one of approximately 5 1/4 oz, and one of approximately 1 3/4 oz.
  In the 17 1/2 oz portion, add 10 1/2 oz of blended strawberries, which you have washed, cut into small pieces, and left to macerate for about half an hour in two tablespoons of sugar and the juice of half a lemon. Also, add 1/10 oz of softened gelatin, previously softened in cold water for about 10 minutes, then squeezed and dissolved in a little of the mixture heated in the microwave for a few seconds.
  In the 5 1/4 oz portion, add a few drops of yellow coloring and the juice of one orange.
  In the 1 3/4 oz portion, add the pulp of a purple plum blended with an immersion blender.

• Place 1/3 of the strawberry mixture on the corn flakes base. Let it set in the fridge for at least half an hour.
  Place a 5-inch round cutter in the center of the cake and pour a 3/4-inch layer of orange mixture. Let it set in the fridge for at least half an hour. Remove the round cutter.
  Place a 2 1/2-inch round cutter in the center of the cake and pour a 3/4-inch layer of purple plum mixture. Let it set in the fridge for at least half an hour. Remove the round cutter.
  Pour the remaining strawberry mixture inside the cake pan, covering the entire yellow and purple discs. Externally, the cheesecake will appear only pink.
  Refrigerate for at least an hour to set.

  

• Wash, cut into small pieces, and let the strawberries macerate for about half an hour in two tablespoons of sugar and the juice of half a lemon. 
  Blend the strawberries with a mixer until smooth.
  Soften 1/4 oz of sheet gelatin in a bowl of cold water for about 10 minutes.
  In a bowl, place the softened and squeezed gelatin sheets, add a few tablespoons of strawberry puree, and heat for a few seconds in the microwave.
  Completely dissolve the gelatin and add it to the remaining puree.
  Pour the mixture over the cheesecake and chill in the refrigerator for at least two hours.