Napoleon Cheese Cake

15.8.14 (Fri)

Few months ago, a friend of mine posted her baking on Facebook and I thought it was interesting. She baked Napoleon Cheese Cake. So, by looking at the name itself, I bet you will think of the Napoleon ice cream where you have 3 flavours - vanilla, strawberry and chocolate! I wanted to bake the same cake too, since I already have my cheese cake recipe (I prefer non-baked cheese cake), just need to modify a bit.

Recipe:-
The base
McVities Digestive Biscuits (about 4-5pcs, depending on how thick you want the base to be)
Oreo biscuits (without the cream)
80g Unsalted butter (if you find that the biscuits are too dry, then add more butter)
30g icing sugar

1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the icing sugar.
2.  Melt the butter. Pour the butter into a tray together with biscuits crumbs. Mix it well.
3.  Compress it evenly on the base of the tray. Put in the fridge for at least 1hour or till it is hardened.
4.   Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).

The Cheese content
500g cream cheese (I preferred Philadelphia brand)
150g vanilla flavour yoghurt
150g strawberry flavour yoghurt
280g (or 2/3 of a small tin) of sweetened condensed milk
Fresh strawberries
8 teaspoon of gelatin powder, with 200ml water

Strawberry layer
1.  Let the cheese (250g) cool down to room temperature.
2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder (4 tsp with 100ml water) into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use. 
3. Using an electric hand mixer, blend the cheese well to make it soft.
4. Next pour in the sweetened condensed milk (140g) and mix it well. Then pour the strawberry smoothies (blend the fresh strawberries with strawberry yoghurt together) in as well. Blend it well and thoroughly.
5. Quickly pour the gelatin mixture into the earlier cheese content and then mix it well with a spatula.
6. Finally, pour the final cheese content into the earlier prepared base tray.
7. Put in the fridge for 1 hour or until the cheese has set.

Vanilla layer
1.  Let the cheese (250g) cool down to room temperature.
2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder (4 tsp with 100ml water) into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use. 
3. Using an electric hand mixer, blend the cheese well to make it soft.
4. Next pour in the sweetened condensed milk (140g) and mix it well. Then pour the vanilla yoghurt in as well. Blend it well and thoroughly.
5. Quickly pour the gelatin mixture into the earlier cheese content and then mix it well with a spatula.
6.  Take out the cheese cake from the fridge and pour the vanilla cheese cake mixture into the cake mould.7.  The cheese cake should remain in the fridge for at least 2 hours before consuming (taste better if overnight). Enjoy!

For my first attempt, I used only 250g of cream cheese, and divided the cheese batter into half. Hence, the result was not really good as the texture of the cheese cake was a bit soft. Will try again next round with 500g of cream cheese.