Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, two-layered cheesecake (no-bake & baked). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Two-layered Cheesecake (No-bake & Baked) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Two-layered Cheesecake (No-bake & Baked) is something which I’ve loved my whole life.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Great recipe for Two-layered Cheesecake (No-bake & Baked). I like both no-bake and baked cheesecake so I put together two ways in one cake.

To get started with this recipe, we must prepare a few components. You can cook two-layered cheesecake (no-bake & baked) using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Two-layered Cheesecake (No-bake & Baked):

1. Take Biscuit base
2. Make ready 12 Rich tea biscuits
3. Take 40 grams Butter
4. Get For the no-bake cheesecake filling
5. Prepare 100 grams Cream cheese
6. Prepare 100 grams Plain yogurt (or double cream)
7. Prepare 30 grams Sugar
8. Prepare 1 to 1and 1/2 tablespoons Lemon juice
9. Prepare 3 grams Powdered gelatin
10. Prepare 2 tbsp Water for the gelatin
11. Get For the baked cheesecake filling
12. Take 100 grams Cream cheese
13. Take 100 ml Heavy cream
14. Prepare 1 Egg
15. Get 30 grams Sugar
16. Make ready 1 tbsp Lemon juice
17. Get 1 tbsp Plain flour

Their head pastry chef made it every fall to run through the holidays. I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to. With just a handful of ingredients, this No Bake Pumpkin Cheesecake is a delicious dessert for holidays and Thanksgiving. Loaded with pumpkin and spice, and a layer of creamy cheesecake, it's always a crowd-pleaser!

Steps to make Two-layered Cheesecake (No-bake & Baked):

1. Make the crust: Crush the biscuits in the package finely and transfer to a bowl. Add the melted butter and mix well.
2. Transfer the biscuit mixture to a cake mold lined with baking paper and smooth out the surface. Chill in the fridge.
3. Make the baked cheesecake: Wrap the cream cheese with cling film and heat in a 500 w microwave for 30 seconds to soften.
4. Transfer the cream cheese to a bowl and add the sugar. Beat with a balloon whisk until smooth.
5. Add the beaten eggs, heavy cream, lemon juice and shifted flour while constantly stirring.
6. Pour over the base.
7. Bake for 30 to 40 minutes in an oven pre-heated to 170°C (338 F).
8. Bake until a skewer inserted comes out clean. Leave to cool and chill in the fridge.
9. Make the no-bake cheesecake filling: soften the gelatin in 2 tablespoons of water.
10. Pour the cream cheese (softened in a microwave) and sugar into a bowl and mix well with a balloon whisk.
11. Add the yogurt (or cream) and lemon juice. Stir well.
12. Heat the gelatin in a 500 watt microwave for 20 to 30 seconds to melt and add to Step 11.
13. Remove Step 8 from the fridge and pour the no-bake filling on top. Chill in the fridge for 2 to 3 hours.
14. It will be set in 2 to 3 hours.
15. Remove the cake from the mold.
16. Slice the cake when you serve.
17. I served the cheesecake the next day with blueberry sauce. I like the cheesecake one day after it's been prepared, since the flavors mellow out and settle in.

Press onto bottom of prepared pan. Prepare batters, then layer over crust as directed. Bake, cool and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into bars. Gluten Free Zebra Cheesecake [RECIPE] Zebra Cheesecake is a gluten-free and egg free cake.

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