Airy and Rich Two-Layer Cheesecake

Name: Airy and Rich Two-Layer Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 300 grams Cream cheese; 50 grams Sugar; 1 Whole egg; 2 Egg yolks; 100 ml Heavy cream; 3 tbsp Lemon juice; 30 grams Cornstarch; 2 Egg white; 30 grams Sugar; 90 grams Plain biscuits or cookies; 40 grams Unsalted butter; 1 Apricot jam

cookpad.japan @cookpad_jp

I prefer souffle and my husband likes baked chees cake.
I was wondering if I could make them together in one cake... success!

Beat the meringue until stiff peaks form.
If you butter the sides of the cake tin, you can prevent the cake from cracking.
The top surface of the cake might be brown too fast depending on your oven. Once it has browned, try covering it with aluminium foil. Recipe by Igorin

I prefer souffle and my husband likes baked chees cake.
I was wondering if I could make them together in one cake... success!

cookpad.japan @cookpad_jp

I prefer souffle and my husband likes baked chees cake.
I was wondering if I could make them together in one cake... success!

Saved

Ingredients

6 servings

300 gramsCream cheese
50 gramsSugar
1Whole egg
2Egg yolks
100 mlHeavy cream
3 tbspLemon juice
30 gramsCornstarch
2Egg white
30 gramsSugar
For the cookie (biscuit) base:
90 gramsPlain biscuits or cookies
40 gramsUnsalted butter
☆
1Apricot jam

Saved

Steps

1

Butter the cake tin with butter or margarine (not listed in the ingredients) and line with kitchen parchment paper, cut slightly bigger than the cake tin. Line the bottom with paper too.
2

Brush the paper on the sides of the cake tin only with melted butter or margarine (it don't have to be unsalted). This will prevent the cake from cracking after it's baked.
3

Preheat the oven to 170°C. Bring some water to a boil, since the cake will be baked in a hot water bath (bain marie).
4

Crush the plain cookies (biscuits) finely and mix with melted butter. Transfer to the prepared cake tin and press firmly onto the bottom.
5

Mix the softened cream cheese with 50 g of sugar, 1 egg and 2 egg yolks. Add 3 tablespoons of lemon juice and stir well.
6

Add the cornstarch and mix well. Add the cream and stir to combine.
7

Make the meringue. Divide the sugar into 3 portions and add one portion at a time to the egg white. Whisk constantly until stiff peaks form.
8

Pour half of the cheesecake filling into the prepared tin.
9

Add 1/3 of the meringue to the rest of the cheese filling and mix well.
10

Add the rest of the meringue and mix well.
11

Pour the meringue batter into the tin. Drop the tin gently several times onto a countertop, and bake a hot water bath at 170°C for 45 to 50 minutes.
12

When the surface is a nice golden brown the cake is done.
13

Brush some apricot jam on top while the cake is still hot. This prevents the surface from getting wrinkled. ^_^
14

Leave to cool, then chill in the refrigerator.
15
16

This is how it looks when sliced.
17

Use up the leftover cream cheese and cream to make delicious ice cream.Ice cream with strawberry jam.
https://cookpad.wasmer.app/us/recipes/148659-strawberry-and-cream-cheese-ice-cream

Strawberry and Cream Cheese Ice Cream
18

If it is not sweet enough, increase the amount of sugar by 10 to 20 grams.