Two-layered Cheesecake (No-bake & Baked)
Two-layered Cheesecake (No-bake & Baked)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, two-layered cheesecake (no-bake & baked). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Two-layered Cheesecake (No-bake & Baked) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Two-layered Cheesecake (No-bake & Baked) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook two-layered cheesecake (no-bake & baked) using 17 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Two-layered Cheesecake (No-bake & Baked):
  1. Get Biscuit base
  2. Make ready 12 Rich tea biscuits
  3. Prepare 40 grams Butter
  4. Get For the no-bake cheesecake filling
  5. Get 100 grams Cream cheese
  6. Get 100 grams Plain yogurt (or double cream)
  7. Prepare 30 grams Sugar
  8. Prepare 1 to 1and 1/2 tablespoons Lemon juice
  9. Take 3 grams Powdered gelatin
  10. Prepare 2 tbsp Water for the gelatin
  11. Get For the baked cheesecake filling
  12. Take 100 grams Cream cheese
  13. Take 100 ml Heavy cream
  14. Prepare 1 Egg
  15. Make ready 30 grams Sugar
  16. Prepare 1 tbsp Lemon juice
  17. Make ready 1 tbsp Plain flour
Instructions to make Two-layered Cheesecake (No-bake & Baked):
  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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