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 ~
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
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