2-layer Cheesecake Recipe

Name: 2-layer Cheesecake
Prep time: 70 min
Cook time: 70 min
Total time: 140 min
Yield: 8
Cuisine: Korean
Ingredients: 150g Cream cheese; 20g Unsalted butter; 60g Milk; 4 Egg yolks; 70g Cake flour; 10g Cocoa powder; 4 Egg whites; 85g Sugar; 5g Lemon juice

Cooking Tree2023-07-2601.3K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for a 2-layer Cheesecake.

I made a cotton cheesecake baked with two flavors of fluffy cheesecake~
Bake at once to create a natural gradation, giving it a stylish and different feel.

I cut it right away while it is hot after baking, but if you cool it in the refrigerator and cut it, the cross-section will be cut prettier and you can feel the flavor of the cheese more.

It is soft and light in texture, so you can eat it without any burden.
The top was not too burnt, so I put apricot jam on it, but I think it’s good because it has a fresh taste~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

2-layer Cheesecake

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Rating: 5.0/5
( 73 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Cream cheese

20g Unsalted butter

60g Milk

4 Egg yolks

70g Cake flour

10g Cocoa powder

4 Egg whites

85g Sugar

5g Lemon juice

Instructions

Place a bowl on top of a pot of hot water, add cream cheese, unsalted butter, and milk, and stir until smooth.

Remove the bowl from the pot, add egg yolks one at a time, mix, then sift the soft flour and mix.

Divide the dough in half and sieve cocoa powder in one place and mix.

Add lemon juice to the egg white and whip it. When large bubbles start to appear, divide the sugar into 3 portions and whip to make a meringue with soft horns.

Divide the meringue in half into two doughs and mix.

Wrap the detachable mold with foil, pour the chocolate dough into the mold, pour the basic dough on it, place it on a pan with hot water and bake in an oven preheated to 160 degrees for 20 minutes, then lower the temperature to 120 degrees and bake for another 50 minutes.

Remove from the mold and apply apricot jam on the top.

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