2

2
...




2
618cm



200g
200ml
2
60g
25g
1


200g
200ml
100g
60g
1
1
3


100g
80g


1.170

2.30

3.

4.(3)

5.(2)23170452

6.600W20

7.2

8.(6)(5)3

9.

-------------------------------------------------------------------------------------------
BROILED LAYERED CHEESECAKE
Servings:

INGREDIENTS
Bottom
100 grams biscuits
80 grams unsalted butter, melted

Baked Cheesecake
200 grams cream cheese, softened
60 grams sugar
2 beaten eggs
200 milliliters heavy cream
25 grams flour
1 tablespoon lemon juice

Rare Cheesecake
200 grams cream cheese, softened
60 grams sugar
100 grams yogurt
1 tablespoon lemon juice
200 milliliters heavy cream

PREPARATION
Preheat the oven to 340F (170C).
Place the cookies in a zip-top bag and crush with a rolling pin or a wooden spoon until broken into fine crumbs.
Transfer the cookie crumbs to a medium bowl. Add the melted butter and mix well.
Press the crust into an even layer in a 18-centimeter (7-inch) springform pan. Chill in the fridge for 30 minutes.
In a microwave-proof ramekin, combine 3 tablespoons of water and the gelatin and mix well. Set aside.
For the baked cheesecake, combine the softened cream cheese and 60 grams of sugar in a medium bowl. Beat with a spatula until the sugar dissolves. Add the beaten eggs and mix to incorporate. Add the heavy cream into the cream cheese mixture and mix with a hand mixer until smooth.
Sift in the flour and mix until well combined. Add the lemon juice and beat to incorporate.
Pour the cream cheese mixture over the chilled crust and bake for 45 minutes. Refrigerate for 2 hours.
For the rare cheesecake, combine the softened cream cheese and 60 grams of sugar in a medium bowl. Beat with a spatula until the sugar dissolves. Add the yogurt and lemon juice and beat with a hand mixer to incorporate.
Slowly incorporate the hot heavy cream into the cream cheese mixture until smooth.
Microwave the gelatin mixture for 30 seconds, stirring halfway through.
Pour the gelatin mixture through a strainer into the cream cheese mixture. Beat well.
Pour the cream cheese mixture over the baked cheesecake and refrigerate for 3 hours.
Release the springform, then slice. Broil with a kitchen torch until the cheese cream is melted.
Enjoy!