Double-Layered Cheesecake
Double-Layered Cheesecake:
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Double-Layered Cheesecake
Indulge in the rich, velvety perfection of our double-layered cheesecake. This decadent dessert features a classic baked cheesecake base. It has a creamy, luscious texture. This texture sets the stage for the ultimate indulgence. On top, you’ll find a silky, set cheesecake layer that adds an extra dimension of smoothness and flavour.
These two layers form a harmonious balance of taste and texture. The baked layer provides a satisfying density. The set layer offers a light, melt-in-your-mouth experience. Perfect for any occasion, this cheesecake promises a delightful, elegant, and irresistibly delicious treat.
Cheesecake is a beloved dessert that has evolved significantly over time, with roots stretching back to ancient civilizations. The history of cheesecake is rich and varied. Different cultures have put their own unique spin on this popular treat.
Double Layered Cheesecake
Equipment
- 1 Spring form cake tin
- 1 Food processor
- 1 deep roasting tray
- 1 small sauce pan
- 1 spatula
- 3 Metal spoons and teaspoons
- 1 clingwrap
- 1 Silver foil/Aluminium foil
Ingredients
The Biscuit Base
- 250 grams Digestive Biscuits (or Graham Crackers)
- 40 grams melted butter
- 40 grams Caster Sugar
- 2 grams Crystal Salt
For the Baked Cheesecake
- 250 grams Cream Cheese room temperature
- 250 grams mascarpone cheese
- 200 ml thick / double cream
- 150 grams caster sugar
- 1 each large egg
- 1 each egg yolk
- 2 teaspoons Vanilla extract
For the Set Cheesecake
- 250 grams Cream cheese
- 125 grams Creme Fraiche
- 125 grams Mascarpone Cheese
- 500 ml thick/double cream
- 150 grams Caster Sugar
- 2 teaspoons Lemon or Lime Juice
- 4 grams Gelatine leaves soaked and melted
Spun Sugar
- 200 grams Caster sugar
- 40 ml Water
Instructions
Step #1 – before we start
- Turn on your oven to 180℃ / 350 ℉
- Take the base of a 9-inch / 22.5 cm spring form cake tin a turn upside down the re-clip together this will make life so much easier at the end to remove from the cake tin.
- Line the bottom and sides of the cake tin with baking paper
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Good now relax
Step #2 – the biscuit base
- In a large bowl or food processor crush up the Digestive Biscuits / Graham crackers to make biscuit crumbs.
- gently melt the butter
- Mix the sugar, melted butter, and pinch of salt together with the biscuit crumbs evenly either by hand with a spoon or using the pulse setting on the food processor.
- Press the mixture into the bottom and up the sides of the 9-inch / 22.5 cm springform pan.
- Bake the biscuit base for 8-10 minutes, or until lightly golden.
- Remove from oven set to one side.
- Good now relax
Step #3 Making the baked Cheese cake layer.
- Turn your oven to 160℃ / 320℉
- Clean the food processor
- Re-attach your food processor after cleaning
- Break the room temperature cream cheese in to small chunks in to the processor.
- add the 150 grams sugar, vanilla extract and blend till smooth
- add the whole egg and egg yolk and blend until smooth
- add the mascarpone on the pulse setting and blend until smooth
- Finally, add the cream and pulse again until smooth.
Getting ready to bake
- Pour the Cheesecake mix onto the biscuit base
- Evenly spread and smooth the mix to what will roughly fill half the cake tin
- Tap gently the cake tin and mix on the kitchen bench to even out the mix and remove any air bubbles.
- Take your roasting tray and place the cheese inside
- Open the oven and slide the oven shelf out slightly. Place your cheesecake on the shelf.
- Pour in hot water in the roasting tray enough to sit about halfway up the cake tin.
- Gently push the shelf and tray back into the oven.
- Bake for 30 mins on 160℃ / 320℉
- After 30 minutes turn the oven down to 150℃ / 300℉ for a further 30 minutes
- Next turn off oven and jar the oven door open with an oven cloth. Allow to rest and cool for another 30 minutes.
- Remove from oven and roasting tray if still quite warm allow to cool and then cover place in refrigerator at least 6 hours or overnight.
The next day – the set Cheesecake layer.
- Make sure the crem cheese is at room temperature
- In a food processor, add the cream cheese, mascarpone cheese, sugar and vanilla
- Blend until smooth.
- whisk the cream to soft peaks
- Add the gelatine leaves in to a bowl of cold water allow to soften.
- When the gelatine is soft and pliable drain and place into a small pot.
- On a very low heat gently melt the gelatine leaves.
- Be careful not to get the gelatine to hot
- When you have a clear liquid its ready to use.
- Add the gelatine and lemon/lime juice
- Blend to mix in, then fold into the whipped cream.
- Reserve about a quarter of the mix for decorating the remaining spread evenly onto the baked cheesecake and smooth out the top.
- Wrap in cling wrap and allow the chill and set 24 hours is a good time, to ensure the cheesecake is set.
Decorating time
- Remove the cling wrap carefully.
- Unclip the spring form cake tin.
- Remove the parchment paper and gently pre-portion, do not cut all the way through the cheesecake just create the portion lines, this will be a guide when decorating each piece.
- With the remaining cheesecake mix place in to piping bag pipe any decoration of your choice.
- Continue piping until the decoration is complete
- Here I have just used plain nozzle decorating each portion for easy cutting.
- Decorated with spun sugar.
- Cut and serve: enjoy!
- Remember if can’t be arsed to do all this book a table at your local café or restaurant the Industry needs your support Thankyou.
- Thank you Mel! keep looking for hearts everyone!
KOOK’S SECRETS
A Little History of Cheesecake
The earliest documented mention of a cheesecake is from ancient Greece. Historical records suggest that cheesecake was served to athletes during the first Olympic games in 776 BC. The ancient Greek version of cheesecake was a simple affair. It was made from fresh cheese pounded smooth with flour and honey and then cooked on an earthenware griddle.
After conquering Greece, the Romans adopted the cheesecake and adapted it, adding crushed cheese and eggs to the mix. This version was often used as a temple offering. The Roman politician Marcus Cato wrote about cheesecake in his agricultural writings. He described its preparation with cheese, honey, and wheat flour. This indicates its popularity and spread throughout the Roman Empire.
As the Roman Empire expanded, the cheesecake recipe traveled across Europe. Each region adapted the basic formula with locally available ingredients, leading to numerous variations. In Eastern Europe, farmers’ cheese became the base. Meanwhile, in England, a more tart version involving lemon and curd became popular.
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Mark
This worked exactly as written, thanks!
Mark
This worked exactly as written, thanks!
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[…] This cake is highly valued in German baking traditions, often served glazed with apricot jam, coated in fondant, or covered in chocolate. Beyond Germany, it has gained popularity in Japan, where it is one of the most beloved Western-style cakes. Japanese bakeries have perfected Baumkuchen, offering variations with matcha, honey, and other unique flavours. The cake is also popular in Hungary and Poland, where similar layered cakes exist. (https://kookssecrets.com/2024/09/23/double-layered-baked-cheesecake/). […]