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1
First, make the spongecake.
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2
Line a baking sheet with parchment paper.
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3
Mix the eggs very well and then add the granulated sugar.
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4
Whip the mixture with a hand mixer for about 10 minutes in a double boiler.
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5
The eggs will be cooked if the water temperature is too high, so it should be around 50 - 60C.
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6
Remove the bowl from the hot water and keep whipping for another 10 minutes.
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7
Turn the mixer to low.
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8
The bubbles will change from large to small, and the texture becomes thick.
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9
Divide into half.
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10
Sift the flour and cornstarch and add to the bowl, mix gently with a spatula and do not knead.
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11
Add the rest of the egg, and mix well by scooping up from the bottom.
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12
Pour the batter into the baking sheet.
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13
Flatten the surface with a spatula.
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14
Don't take too long as the bubbles will collapse.
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15
Bake for 10-15 minutes in the preheated oven at 180C.
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16
I baked for 12 minutes while checking the color.
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17
Gently remove the parchment paper soon after baking and put the cake into a plastic bag to avoid drying.
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18
Handle the cake gently.
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19
Make no-bake cheesecake.
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20
Dissolve the gelatin in 50 ml of hot water.
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21
Mix the cream cheese until it becomes creamy, then add the granulated sugar.
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22
If the cream is too hard, mix it in a double boiler.
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23
Whip the heavy cream until it becomes a soft meringue, and add to the bowl.
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24
Add the pack of yogurt, mix it in, add the dissolved gelatin little by little and stir it in.
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25
It's soft at this point so chill the mixture for 1 hour in fridge.
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26
The cream cheese will be set after chilling in the fridge, so mix lightly with a spatula.
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27
Spread the cheesecake mixture on the spongecake evenly, leaving about 1.5 cm at the edge.
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28
Roll up the sponge cake gently, wrap it over parchment paper with plastic wrap, and rest for more than 3 hours (if possible one night) in the fridge.
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29
It's done.
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30
It looks simple, but the inside is no-bake cheesecake.
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31
It's win-win!
