In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '150 grams Biscuits, cookies etc.', '75 grams Unsalted butter', '200 grams Cream cheese', '55 grams Granulated sugar', '100 grams Plain yogurt', '150 grams Heavy cream', '15 grams Sakura liqueur (or with juice)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)', '240 grams Water', '20 grams Granulated sugar', '30 grams Sakura liqueur (or with juice)', '1 Salt-preserved sakura blossoms (or with slices of fruit)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)',<sep> directions: 'Prep: Bring the cream cheese to room temperature.', 'Soak the gelatin powder in the water.', 'Line the tin with baking paper.', 'Soak the salt-preserved sakura blossoms in water.', 'Crust: Crush the biscuits and mix together well with the butter.', 'Pack tightly into the bottom of the cake tin and chill in the refrigerator.', 'No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth.', 'Mix in the sugar and add the yogurt in 2 parts.', 'In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.', 'Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.', 'Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition.', 'Pour the mixture into the cake tin and leave to chill and set in the refrigerator.', 'Jello: Heat the water and sugar in a saucepan until the sugar has dissolved.', 'Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.', 'Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).', 'Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.', 'It's ready!', 'If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.'
Sakura No-Bake Cheesecake

ingredients: '1 (13 1/2 ounce) can coconut milk', '1/2 teaspoon Thai red curry paste', '1 garlic clove, finely chopped', '1 tablespoon finely grated fresh ginger', '3 tablespoons nam pla (Thai fish sauce)', '2 limes', '1 lb shrimp, peeled and deveined or 1 lb scallops', '1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)', '1/3 cup finely chopped cilantro', '1 teaspoon unseasoned rice vinegar',<sep> directions: 'Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.', 'Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.'
Thai Shrimp In Curried Coconut Sauce

ingredients: '4 pork chops', '2 teaspoons honey', '1 tablespoon Balsamic vinegar', '2 tablespoons vegetable oil', '1 cup orange juice', 'Salt and pepper', '3-4 oranges',<sep> directions: 'Whisk together honey, orange juice, oil and vinegar. Season the pork chops and let marinade for about about 30min-1hr', 'Peel the oranges. Cut into circles, not too thin so that they don't burn', 'Heat some butter in a pan. Cook the oranges low-medium heat. Season with salt and pepper.
Once the oranges start to brown and give out juice, increase the heat and cook the pork chops with the marinade. Caramelize the pork chops on both sides. Be careful not to burn the oranges.', 'Serve immediately with your side dish'
Marinated Pork Chops With Oranges