Tom&Jerry No-Bake Emmental Cheesecake

Name: Tom and Jerry Cheesecake
Prep time: 105 min
Total time: 105 min
Yield: 6
Cuisine: Korean
Ingredients: 50g Crushed butter biscuit; 30g Mascarpone cheese; 2g Gelatin sheet (or Powdered gelatin); 60g Mascarpone cheese; 25g Sugar; 35g Plain Yogurt; 2g Vanilla extract; 85g Whipped cream (whipped up 50%); 90g Crushed butter biscuit; 45g Melted unsalted butter; 150g Mascarpone cheese; 3g Vanilla extract; 70g Emmental cheese; 50g Milk; 60g Sugar; 6g Gelatin sheet (or Powdered gelatin); 200g Whipped cream (whipped up 50%); Food coloring (yellow, orange)

by Cooking Tree 2020-04-29

written by Cooking Tree Published: 2020-04-29Updated: 2022-05-15

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I made an Emmental cheesecake that looks like the cheese from Tom and Jerry ~
It was made with real Emmental cheese, but it has a unique flavor of fermented cheese while it is salty.

I think it will be too strong if I put Emmental cheese. I made it with mild mascarpone cheese, so it looks good together ~~
I put a layer of white mascarpone cheese in the middle to give a color point, and the crust in the middle is made by mixing mascarpone cheese instead of butter so that it is cut smoothly ~

If you eat a bite, it melts in your mouth, but at the end, some of the Emmental cheese that has been grinded in the mouth remains.

Emmental cheese does not melt well in boiling or boiling, but it is tangled and grinded finely in a mixer. I think this method is the most useful ~
If you like Emmental cheese, you may want to add a little more Emmental cheese.
Because of the cute shape and pretty cross section, I think it’s a fun cake that gets its attention by itself ~ * ^^ *

Tom and Jerry Cheesecake
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Rating: 5.0/5
( 2 voted )

Serves: 6 Prep Time: 105 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Crushed butter biscuit
30g Mascarpone cheese

2g Gelatin sheet (or Powdered gelatin)
60g Mascarpone cheese
25g Sugar
35g Plain Yogurt
2g Vanilla extract
85g Whipped cream (whipped up 50%)

90g Crushed butter biscuit
45g Melted unsalted butter

150g Mascarpone cheese
3g Vanilla extract
70g Emmental cheese
50g Milk
60g Sugar
6g Gelatin sheet (or Powdered gelatin)
200g Whipped cream (whipped up 50%)
Food coloring (yellow, orange)

Instructions

Mix crushed butter biscuit and mascarpone cheese, put it in a 12cm mold, press it firmly, lay it flat, and put it in the refrigerator.
Put pangelatin in cold water and soak for 10 minutes.
Add sugar to mascarpone cheese, gently loosen, add plain yogurt and vanilla extract and mix.
Squeeze out the soaked gelatin, turn it in a microwave oven for 10 seconds, completely dissolve it, and mix it in (3).
Add 50% whipped fresh cream, mix, pour into a 12cm mold and harden for 1 hour in the refrigerator.
Add the unsalted butter melted in the crushed butter biscuit, mix it in a 15cm mold, press it firmly, and put it in the refrigerator.
Add vanilla extract to mascarpone cheese, gently loosen, grind Emmental cheese, milk, and sugar into a blender and mix with cheese.
Turn (7) in a microwave oven for 15-20 seconds, mix, add melted pangelatin, mix, and add food coloring to color.
Add (8) to 50% whipped cream, mix, pour a little into a 15cm mold, flatten and harden in the refrigerator for 20 minutes.
Place a 15cm molded cheesecake in a 12cm mold in the middle, pour the Emmental cheesecake dough, flatten it, and harden it for 3 hours in the refrigerator.
Make a pattern on the cheesecake using a measuring spoon (1 / 4ts) immersed in hot water.