Emmental Cheesecake | No-Bake | Tom&Jerry Emmental Cheesecake Recipe

I made an Emmental Cheesecake that looks like the cheese from Tom and Jerry. I made it with real Emmental cheese, but it has a slightly salty and unique fermented cheese flavor, so I think it has a different taste. I thought it would be too strong if I added only emmental cheese, so I made it with mild mascarpone cheese and it went well together. I added a layer of white mascarpone cheese in the middle to give the color a point, and I made the crust in the middle with mascarpone cheese, not butter, to cut it softly. When you take one bite, it melts in your mouth, but at the end, a little bit of emmental cheese remains in your mouth. Emmental cheese doesn’t melt well even when boiled or hot, so it coagulates and grinds finely in a mixer. I think this method is the best way to use it. If you like emmental cheese, you can add a little more emmental cheese. Because of its cute shape and pretty cross section, I think it’s a fun cake that catches the eye by itself.

▶Mold size: 15cm x 7cm.

▶Ingredients

50g Crushed butter biscuit

30g Mascarpone cheese

2g Gelatin sheet (or Powdered gelatin)

60g Mascarpone cheese

25g Sugar

35g Plain Yogurt

2g Vanilla extract

85g Whipped cream (whipped up 50%)

90g Crushed butter biscuit

45g Melted unsalted butter

150g Mascarpone cheese

3g Vanilla extract

70g Emmental cheese

50g Milk

60g Sugar

6g Gelatin sheet (or Powdered gelatin)

200g Whipped cream (whipped up 50%)

Food coloring (yellow, orange)

▶Recipe

1. Mix crushed butter biscuits and mascarpone cheese, put them in a 12cm mold, press firmly, and place them in the refrigerator.

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

3. Add sugar to the mascarpone cheese and loosen gently. Add plain yogurt and vanilla extract and mix.

4. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to (3) and mix.

5. Add 50% whipped cream, mix, pour into a 12cm mold, and harden in the refrigerator for 1 hour.

6. Add melted unsalted butter to crushed butter biscuit, mix, put in a 15cm mold, press firmly, and place in the refrigerator.

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

8. Heat (7) in the microwave for 15-20 seconds, mix, add melted gelatin, mix, and add food coloring to color.

9. Add (8) to 50% whipped cream, mix, pour a little into a 15cm mold, flatten it and harden in the refrigerator for about 20 minutes.

10. Place the cheesecake hardened in a 12cm mold on a 15cm mold in the middle, pour in Emmental cheesecake batter, flatten it, and let it harden in the refrigerator for about 3 hours.

11. Using a measuring spoon (1/4ts) soaked in hot water, make a pattern on the cheesecake.