Tom And Jerry Cheesecake | Making Emmental Cheesecake No Oven

I made an emmental cheesecake that looks like the cheese in the movie Tom and Jerry. I made it with real Emmental cheese, but it was salty and had a unique fermented cheese smell, so I thought it had a different taste. I thought it would be too strong if I just added Emmental cheese, so I made it with light mascarpone cheese and I think it goes well together. I put a layer of white mascarpone cheese in the middle to give it a pop of color, and I mixed in mascarpone cheese instead of butter so that the middle crust was cut fine. Take a bite, it will melt in your mouth but by the end, the shredded Emmental cheese remains in your mouth so you can better feel the flavor of Emmental cheese at the end.

♥ Ingredient

Mold size 15cm x 7cm

Mashed Butter Cookies 50g

30 g mascarpone cheese

2g gelatin leaves

60g mascarpone cheese

25g sugar

35g plain yogurt

2g vanilla extract

85g whipped cream about 50%

Crushed Butter Cookies 90g

45 g melted unsalted butter

150g mascarpone cheese

3g vanilla extract

70g Emmental cheese

50g milk

60g sugar

6g gelatin leaves

200g whipped cream about 50%

Yellow orange food coloring

♥ Recipe

1. Mix the crushed butter cookies and mascarpone cheese, put in a 12cm mold, press down to flatten and place in the refrigerator.

2. Put the gelatin leaves in cold water and soak for 10 minutes.

3. Add sugar to mascarpone cheese and gently stir, add plain yogurt and vanilla extract and mix well.

4. Squeeze out the soaked gelatin and heat in the microwave for about 10 seconds until the gelatin is completely dissolved, then add 3 to mix well.

5. Add about 50% whipping cream, mix well, pour into a 12cm mold, refrigerate for about 1 hour to harden.

6. Pour melted unsalted butter into the mashed butter biscuits, mix well, pour into a 15cm mold, press firmly, and refrigerate.

7. Add vanilla extract to mascarpone cheese and mix gently. Grind the emmental cheese, milk and sugar in a blender, then add the cheese and mix well.

8. Heat 7 in microwave for about 15 to 20 seconds, mix well, add melted gelatin, mix well and add food coloring to make color.

9. Put 8 in 50% whipped cream, mix well, pour some into a 15cm mold, flatten and refrigerate for about 20 minutes.

10. Put the hard cheesecake into a 12cm mold on a 15cm mold in the middle, pour the Emmental cheesecake dough into it, spread it out and put it in the fridge for about 3 hours to harden.

11. Using a measuring spoon dipped in hot water, create a pattern on the cheesecake.