Simple Way to Make Andrew Copley Two-layered Cheesecake (No-bake & Baked)

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, two-layered cheesecake (no-bake & baked). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Two-layered Cheesecake (No-bake & Baked) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Two-layered Cheesecake (No-bake & Baked) is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready Biscuit base
2. Make ready 12 Rich tea biscuits
3. Make ready 40 grams Butter
4. Make ready For the no-bake cheesecake filling
5. Take 100 grams Cream cheese
6. Make ready 100 grams Plain yogurt (or double cream)
7. Take 30 grams Sugar
8. Prepare 1 to 1and 1/2 tablespoons Lemon juice
9. Get 3 grams Powdered gelatin
10. Get 2 tbsp Water for the gelatin
11. Get For the baked cheesecake filling
12. Get 100 grams Cream cheese
13. Prepare 100 ml Heavy cream
14. Get 1 Egg
15. Take 30 grams Sugar
16. Prepare 1 tbsp Lemon juice
17. Get 1 tbsp Plain flour

Instructions 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.

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