Ingredients
- 340g Cream cheese
- 80g Sugar
- 2 Eggs
- 3g Vanilla extract
- 60g Whipping cream
- 15g Cake flour
- 135g Cream cheese
- 25g Sugar
- 25g Plain yogurt
- 2g Vanilla extract
- 3g Lemon juice
- 3g Gelatin
- 85g Whipped cream (whipped up 50%)
- 30g Blueberry puree
- 40g Strawberry puree
- 200g Cream cheese
- 50g Sugar
- 40g Plain yogurt
- 3g Vanilla extract
- 5g Lemon juice
- 4g Gelatin
- 120g Whipped cream (whipped up 50%)
Instructions
- Gently loosen the cream cheese, add sugar and mix, then add egg and vanilla extract.
- Add fresh cream, mix and sieve with flour, mix, pour into a 16cm x 21cm mold, bake in an oven preheated to 150 degrees for 30 minutes, cool at room temperature, and cool in the refrigerator.
- Cut the cooled cake into small cubes and place in the refrigerator.
- Gently loosen the cream cheese, add sugar and mix, add plain yogurt, vanilla extract, and lemon juice.
- Add the melted gelatin, mix, add 50% thinly whipped cream, mix, divide the dough into two, and mix the dough with strawberry and blueberry puree.
- Pour a little blueberry dough into a 12cm mold, add the cheesecake cut into cubes, pour all the remaining dough, and harden for about 10 minutes in the freezer.
- Pour a little strawberry dough over the hardened dough, raise the cheesecake, pour all the remaining dough, flatten it, and harden it for about 40 minutes in the freezer.
- Gently loosen the cream cheese, add sugar, mix, mix plain yogurt, vanilla extract, and lemon juice. Add melted gelatin and mix.
- Add 50% lightly whipped cream and mix.
- Put a sponge cake sheet on the 15cm mold, apply a little white dough, and take the hardened one out of the 12cm mold and put it on the center.
- Pour all the white cheesecake dough, flatten it, and harden it for about an hour in the freezer.
Notes
Mold size : 15cm x 7cm
Recipe video
