Airy And Rich Two Layer Cheesecake Recipe by cookpad.japan
Cooking 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 18 If it is not sweet enough, increase the amount of sugar by 10 to 20 grams. 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. 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. 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). 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. ^_^ 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. 14 Leave to cool, then chill in the refrigerator. 15 15 16 This is how it looks when sliced. 16 This is how it looks when sliced. 17 17 18 If it is not sweet enough, increase the amount of sugar by 10 to 20 grams. 18 If it is not sweet enough, increase the amount of sugar by 10 to 20 grams. 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