Double Cheesecake Recipe
You get great pleasure when, after reading the recipe, you internally feel that this recipe will produce the effect of “Wow!”And indeed, expectations do not let you down! Moreover, you experience the thrill of a proven recipe and every successful step. Some incredible cake! I used this cooking technology for the first time. Is anyone familiar with this? Even if someone does not like this whole prefabricated “structure”, its individual components can be used in other preparations. I liked everything!
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Sponge:
1 layer:
2 layer:
Instructions
  1. Mix eggs, sugar, honey, salt and vanilla and put in a water bath. Preheat to 40-45 degrees, stirring.
  2. Also, in a water bath, mix butter, cream cheese and milk. Postpone.
  3. Beat in a warm state until the volume increases and the lush state (if you draw a pattern with a flowing dough, it should not immediately disappear).
  4. In the whipped mass, carefully, with folding movements, enter the flour.
  5. Mix a small part of the whipped mass with the milk-curd mixture (for its further uniform distribution in the bulk and so that you do not have to knead for a long time and do not disturb the splendor)
  6. Add to the bulk and mix gently.
  7. Put the dough into a mold, the bottom of which is covered with baking paper, lightly hit the table, on which lay a kitchen towel in several layers.
  8. Bake at 170 degrees for about 35 minutes. When the cake is ready, it springs slightly from light pressure, and the toothpick comes out dry. After taking the mold out of the oven, turn it over on the grill to cool.
  9. It is best to leave the biscuit overnight, wrapped in plastic wrap, for “maturation”. Cut off the top (ruddy) with a thin layer or clean it with a knife. Traditionally, the pie is divided into three parts. Cut off the top third and trim the ruddy side edge of the cake so that the mass of the cake becomes white. Cut it into small cubes (about 1 cm)
  10. Prepare the first curd layer: mix cream cheese with sugar and vanilla. Stir until smooth. Add the egg and mix well. Add cream and mix with flour until smooth.
  11. Put the remaining cake in a mold (I have a ring with a diameter of about 16 cm). and put the first layer of cottage cheese on it. Bake in the oven according to the rule of making cheesecake: the edges should grip, and the middle should tremble slightly. Cool completely!
  12. While you are preparing the second layer, soak the gelatin in ice water. Mix cold mascarpone, sugar and cream until smooth. Lightly whisk (do not whisk to peaks!) and add gelatin, melted in a water bath. To prevent lumps or strands of gelatin from forming when injected into the mass, mix a small part of the cream with gelatin and inject it into the mass.
  13. Put the second layer on top of the cooled first one. Sprinkle some of the biscuit cubes so that they stick. We send it to the refrigerator for 2 hours.
  14. When baking the first layer, the bottom was browned even more. I slice it without compromising the quality of the cake. The base has become even more tender!
  15. Lubricate the sides of the cheesecake with a “glue” composition and decorate with cubes of sponge cake. It can be any cream, jam, glaze, etc. I prepared this mixture: dissolved in 1 tbsp. l. sour cream 1 tsp. (without top) instant gelatin and sugar to taste. Melt in a water bath. I waited for the mixture to thicken a little.
  16. From orange-chocolate glaze, I made leaves for decoration.
  17. Bon appetit)
  18. Enjoy)
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