Two-layered Cheesecake (No-bake & Baked)

Name: Two-layered Cheesecake (No-bake & Baked)
Yield: 4 servings
Cuisine: American
Ingredients: 12 Rich tea biscuits; 40 grams Butter; 100 grams Cream cheese; 100 grams Plain yogurt (or double cream); 30 grams Sugar; 1 to 1and 1/2 tablespoons Lemon juice; 3 grams Powdered gelatin; 2 tbsp Water for the gelatin; 100 grams Cream cheese; 100 ml Heavy cream; 1 Egg; 30 grams Sugar; 1 tbsp Lemon juice; 1 tbsp Plain flour

cookpad.japan @cookpad_jp

I like both no-bake and baked cheesecake so I put together two ways in one cake.

It is easy because you can make this just by mixing the ingredients but it takes a long time. Cooling the baked cheesecake takes a long time especially in summer. I use air conditioner or ice. If you want to create a richer taste use heavy cream instead of yogurt. Recipe by Orenjiringu

I like both no-bake and baked cheesecake so I put together two ways in one cake.

Two-layered Cheesecake (No-bake & Baked)

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cookpad.japan @cookpad_jp

I like both no-bake and baked cheesecake so I put together two ways in one cake.

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Ingredients

4 servings

Biscuit base
12Rich tea biscuits
40 gramsButter
For the no-bake cheesecake filling
100 gramsCream cheese
100 gramsPlain yogurt (or double cream)
30 gramsSugar
1to 1and 1/2 tablespoons Lemon juice
3 gramsPowdered gelatin
2 tbspWater for the gelatin
For the baked cheesecake filling
100 gramsCream cheese
100 mlHeavy cream
1Egg
30 gramsSugar
1 tbspLemon juice
1 tbspPlain flour

Cooking Instructions

1

Make the crust: Crush the biscuits in the package finely and transfer to a bowl. Add the melted butter and mix well.
2

Transfer the biscuit mixture to a cake mold lined with baking paper and smooth out the surface. Chill in the fridge.
3

Make the baked cheesecake: Wrap the cream cheese with cling film and heat in a 500 w microwave for 30 seconds to soften.
4

Transfer the cream cheese to a bowl and add the sugar. Beat with a balloon whisk until smooth.
5

Add the beaten eggs, heavy cream, lemon juice and shifted flour while constantly stirring.
6

Pour over the base.
7

Bake for 30 to 40 minutes in an oven pre-heated to 170°C (338 F).
8

Bake until a skewer inserted comes out clean. Leave to cool and chill in the fridge.
9

Make the no-bake cheesecake filling: soften the gelatin in 2 tablespoons of water.
10

Pour the cream cheese (softened in a microwave) and sugar into a bowl and mix well with a balloon whisk.
11

Add the yogurt (or cream) and lemon juice. Stir well.
12

Heat the gelatin in a 500 watt microwave for 20 to 30 seconds to melt and add to Step 11.
13

Remove Step 8 from the fridge and pour the no-bake filling on top. Chill in the fridge for 2 to 3 hours.
14

It will be set in 2 to 3 hours.
15

Remove the cake from the mold.
16

Slice the cake when you serve.
17

I served the cheesecake the next day with blueberry sauce. I like the cheesecake one day after it's been prepared, since the flavors mellow out and settle in.

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Cook Today

cookpad.japan @cookpad_jp

on November 29, 2013 22:32

A collection of the best recipes from the Cookpad Japan community, translated into English!

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Two-layered Cheesecake (No-bake & Baked)

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