Double Layered Cheesecake

Double Layered Cheesecake

Double-Layered Cheesecake: Indulge in the only Cheesecake recipe you will ever need .... rich, velvety perfection of our double-layered cheesecake. This decadent dessert features a classic baked cheesecake base, with a creamy, luscious texture that 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.

The combination of these two layers creates a harmonious balance of taste and texture, with the baked layer providing a satisfying density and the set layer offering a light, melt-in-your-mouth experience. Perfect for any occasion, this cheesecake promises a delightful treat that's both elegant and irresistibly delicious.

Print Recipe

Prep Time 40

Cook Time 1

2 x 6 hours 40

Total Time 2

Equipment

1 Spring form cake tin
1 Food processor
1 Piping bag and Nozzle
1 deep roasting tray
1 small sauce pan
1 spatula
3 Metal spoons and teaspoons
1 clingwrap
1 Silver foil/Aluminium foil
1 baking paper

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!