Double Berry Cheesecake Recipe

Name: Double Berry Cheesecake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Cuisine: Korean
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%); 1 Sponge cake sheet

by Cooking Tree 2020-05-08

written by Cooking Tree Published: 2020-05-08Updated: 2022-05-15

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I think the cheesecake baked on the strawberry and blueberry layer is cut into cubes to make a cheesecake with a different feel ~
I liked the baked cheesecake and the rare cheesecake together, and it was nice to have a different texture ~
You can make the sponge sheet at the bottom with biscuit cookies.
It looks simple, but when cut, it has a blueberry and strawberry layer with cheesecake, and it has a unique cross-section.
In the baked cheesecake, you can taste the rich cheese and the rare cheesecake layer with fruit puree gives you a refreshing taste and soft feel ~

Double Berry Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 60 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

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%)

1 Sponge cake sheet

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.