Yield: One 7" Round Cake
Ingredients
Base
281 g Digestive Biscuit, crushed
101 g Unsalted Butter, melted
22.5 g Honey
22.5 g Brown Sugar
Bottom Baked Layer
360 g Cream Cheese
80 g White Sugar
2 Whole Eggs
4 g Vanilla Extract
60 g Whipping Cream
16 g Cake flour
Top Cold-set Layer
90 g Cream Cheese
18 g White Sugar 18 g Plain Yogurt
2 g Vanilla Extract
3.5 g Lemon juice
3 g Gelatin, bloomed in 1 g water
54 g Whipped Cream, whipped up 50%
Instructions
Base
Preheat oven to 170 °C.
Melt the unsalted butter together with honey and brown sugar in a microwave.
Stir the butter mixture through the biscuit crumbs and combine well.
Pour the crumbs into the base of the cake ring. Smooth around with the back of a spoon to press in the crumbs and get an even finish. Mould the crumb base mixture into cake ring bottom in even layer at about 0.8 to 1 cm thickness.
Bake at 170 °C for 12 min to set.
Bottom Baked Layer
Preheat oven to 160 °C.
Using a paddle attachment, mix cream cheese till fluffy.
Add sugar and mix till fluffy.
Add eggs, vanilla extract and whipping cream gradually and continue mixing.
Add in the cake flour and mix to combine.
Run the batter through a sieve over the cheesecake base, and bake at 160 °C for 30 min, then raise the temperature to 190 °C and bake for 3 min.
Remove from the oven and cool at room temperature. Once cooled, chill in the refrigerator.
Top Cold-set Layer
Bloom gelatin in water.
Mix cream cheese with sugar till well combined.
Add in plain yoghurt, vanilla extract and lemon juice and mix until incorporated.
Microwave bloomed gelatin for 10 sec until it becomes liquid, then add into the cold-set batter.
Pour over the chilled cheesecake, placing a piece of bubble wrap over the top.
Freeze for about 2 h in the freezer, before removing and drizzling honey over top.
Adapted from: Cooking tree 쿠킹트리
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