Recipe: Delicious Airy and Rich Two-Layer Cheesecake

Airy and Rich Two-Layer Cheesecake. Sign up to discover your next favorite restaurant, recipe, or cookbook in the It's the BF's birthday tomorrow and his favorite cake is a simple cheesecake + strawberries. He's a pretty big fan of the Cheesecake Factory's version, but we recently came across.. With Two Rich And Fluffy Layers,Cheesecake,Japanese Cheesecake,Mini Cheesecake from Cakes Supplier or Manufacturer-KOKUBOICE.

Airy and Rich Two-Layer Cheesecake This is one of the creamiest cheesecakes you'll ever taste!! To achieve a velvety texture, the two-layered cheesecake is made with fresh cream, wheat and eggs; all of which, comes from Hokkaido. With the choice of either frozen or chilled, all their cakes are freshly made in Hokkaido before being air-flown to Singapore. You can cook Airy and Rich Two-Layer Cheesecake using 14 ingredients and 18 steps. Here is how you cook that.

Ingredients of Airy and Rich Two-Layer Cheesecake

  1. Prepare 300 grams of Cream cheese.
  2. It’s 50 grams of Sugar.
  3. It’s 1 of Whole egg.
  4. It’s 2 of Egg yolks.
  5. You need 100 ml of Heavy cream.
  6. Prepare 3 tbsp of Lemon juice.
  7. You need 30 grams of Cornstarch.
  8. You need 2 of Egg white.
  9. You need 30 grams of Sugar.
  10. You need of For the cookie (biscuit) base:.
  11. Prepare 90 grams of Plain biscuits or cookies.
  12. You need 40 grams of Unsalted butter.
  13. It’s of ☆.
  14. Prepare 1 of Apricot jam.

Packaged in a circular bamboo box, the. Some people love their cheesecake rich, some prefer it airy and light. What Marmalade Pantry has done was to combine both textures to produce an immaculate decadence. Two whole cheesecakes, a chocolate and a vanilla, get stacked on top of one another before being crowned with a layer of fresh juicy.

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Airy and Rich Two-Layer Cheesecake instructions

  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.com/us/recipes/148659-strawberry-and-cream-cheese-ice-cream.
  18. If it is not sweet enough, increase the amount of sugar by 10 to 20 grams..
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This rich and creamy cheesecake is a great alternative to pumpkin pie. In this video, you'll see how to make a dessert that combines two great options—pumpkin pie and cheesecake. The cheesecake layer adds a slightly sharp creaminess, and the pumpkin layer is sweet and spicy. Sponge cake is a light, airy cake that's leavened by the air whipped into the eggs, rather than with baking powder or baking soda. Note that in many cases, cake recipes will generically call for you to spray your pans with baking spray with no explanation for why, or what this step is supposed to.

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