The Best Double Fromage Cheesecake Recipe (Step-by-Step)

The Best Double Fromage Cheesecake Recipe: Step-by-Step Tutorial!! This Double Fromage Cheesecake is inspired by a famous Japanese cheesecake called LeTao Double Fromage Cheesecake! Give it a try and impress your friends and family. Enjoy and let me know how it goes!

Try The Best Double Fromage Cheesecake Recipe
(Step-by-Step Tutorial)

“Double Fromage Cheesecake” is a cheesecake that has both baked and mousse cheesecake in one. This Double Fromage Cheesecake, also known as LeTao Double Fromage Cheesecake or Hokkaido Double Cheesecake, originated and became famous from a Japanese bakery store called LeTAO in Hokkaido.

This is a three-layer cake consisting of a fatless thin sponge cake base, creamy baked cheesecake, and light fluffy mascarpone mousse. The whole cake is then covered with airy sponge cake crumbs that complement the rest.

The resulting cake is very light, just like a cloud, and one of the most delicious cheesecakes I have ever had. It is such a cake that you just can’t resist the temptation for one more slice and then end up eating a whole cake by yourself.

You’ll find, here, an easy-to-follow recipe with step-by-step instructions, helpful info, and tips. I hope you’ll try and enjoy it with your loved ones!! A cup of hot tea or black coffee goes well with the richness of this cheesecake.

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About Double Fromage Cheesecake Recipe

The LeTAO bakery shared its recipe online a few years back and I found this recipe on a Japanese blog but, some of the steps are a little different from the original one. It’s a very versatile cake and you can make it into many other flavors! Matcha (green tea), strawberry, and chocolate are the most common.

It has three layers with a different texture on each layer; a fatless airy sponge cake base, creamy baked cheesecake, and light fluffy mascarpone mousse. The whole cake is then covered with airy sponge cake crumbs that complement the rest.

It’s not difficult to make, but it takes time to finish the cake as it has 3 layers and it just has long waiting times in between. It’s best to prepare this cake the day before and allow the mousse to set overnight in the fridge. You can also make it 2-3 days ahead and keep it in the fridge.

The Best Double Fromage Cheesecake
Steps to Make

The cake can be divided into 4 parts; sponge cake, baked cheesecake, mousse cheesecake, and decoration.

1. Bake a sponge cake
2. Prepare a baked cheesecake
3. Prepare mascarpone mousse
4. Decorate with cake crumbs

Sponge cake

You will need a sponge cake for the base. The original cake uses fatless sponge cake, but I think you can use any plain sponge cake that you like. You can bake a sponge cake in advance or just use a store-bought cake.

Baked Cheesecake

The second part consists of the baked cheesecake. Make sure not to overbake it and bake until the side of the cake set, and the center is still a bit soft as it will firm up when it cools. The baked cheesecake layer should be creamy and then it goes well with the airy mascarpone mousse.

Mascarpone Mousse

The mascarpone mousse layer is so airy and light and goes well with the creamy baked cheesecake layer. You will need a few tablespoons of mousse for decorating the cake, so make sure to reserve some.

Cake Crumbs

The last part is decorating with the crumbs. You can easily make the cake crumbs by passing the sponge cake through a sieve. Make sure to remove the browned parts. Apply a thin mousse layer on the cheesecake after setting it fully in the fridge as it will help to adhere the cake crumbs easily.

Useful Tips to Make
The Best Double Fromage Cheesecake

You need to stir constantly to prevent the egg yolk from scrambling while it heating over the hot water bath.

The original recipe does not use lemon juice and salt in the baked cheesecake so it is optional.

Do not overbake the baked cheesecake layer or else it will not be smooth and creamy. Bake until the side of the cake set, and the center is still a bit soft as it will firm up when it cools.

The original cake uses fatless sponge cake, but you can use any plain sponge cake that you like. Bake a sponge cake in advance or just use a store-bought cake for time-saving.

The original recipe uses a thin sponge cake layer of about 1 cm, but I think it is too thin so I made this cake with a bit thicker layer of 2 cm.

The Best Double Fromage Cheesecake
(Step-by-Step Recipe)

Yields 15cm (6-inch) cake

Equipment

15 cm round cake pan

Ingredients

Sponge Cake Layer
70g Granulated sugar
2 Eggs
60g Cake flour

Baked Cheesecake Layer
140g Cream cheese, softened
50g Granulated sugar
1 Egg
1 tsp Lemon juice, optional
A pinch of salt, optional
30g Heavy cream
4g Cake flour, sifted

Mascarpone Mousse layer
140g Heavy cream
2 tbsp Water
3g Gelatine powder
30g Granulated sugar
1 Egg yolk
1 tbsp Water
60g Mascarpone cheese, softened

Instructions

Bake a Sponge Cake

Preheat the oven to 170°C. Line a 15cm cake pan with parchment paper.

Whip eggs and sugar together until it is thick and pale.

Sift in cake flour and fold it into the egg mixture gradually.

Pour it into the prepared cake pan and bake for about 30 min.

Let it cool and cut a 2 cm thick layer of cake from the middle. Reserve the rest for making crumbs.

Prepare the Baked Cheesecake Layer

Preheat the oven to 170°C. Line a 15 cm round cake pan with parchment paper (bottom and edge). You can use the same clean cake pan used to bake the sponge cake. Place the slice of sponge cake on the bottom.

Here are the ingredients you will need for making the baked cheesecake.

Beat the cream cheese until smooth. Add the granulated sugar, lemon juice, salt and beat until creamy and smooth.

Slightly whisk the egg in a small bowl. Add it little by little into the cheese mixture and beat until mixed well.

Pour the whipping cream and lightly beat until just combined.

Sift the flour into the bowl. Carefully beat (at low speed) until the flour is not visible.

Pass the batter through a sieve to remove lumps and air bubbles (optional). Pour it over the sponge cake.

Bake in the preheated oven until the side of the cake is set but the center is still a bit soft. (I baked it for 10 minutes at 170, for 10 minutes at 160, and then for 10 minutes at 150)

Take it out of the oven. Let it cool to room temperature and refrigerate it for at least 2 hours.

Prepare the Mascarpone Mousse Layer

Here are the ingredients you will need.

Put the whipping cream into a large bowl. Whip until soft peaks form and keep in the fridge covered until use.

Place the water in a small bowl and add the gelatin powder. Let bloom for about 5 minutes.

Beat lightly the egg yolk, water, and sugar in a bowl.

Heat the egg mixture in a double boiler until the mixture reaches 60°C while whisking constantly until sugar is dissolved and then the mixture is pale and thick. Melt the bloomed gelatin over the microwave for a few seconds and mix it in the egg mixture. Remove the bowl from heat. Add the mascarpone cheese and mix well until smooth. Pass it through a sieve to remove lumps.

Fold 1/3 of the whipping cream into the cheese mixture. Then pour it back into the whipped cream bowl. Fold to combine.

Reserve 3 to 4 tbsp of mousse batter in another bowl and keep it in the fridge. Pour the rest of the mousse on top of the cooled baked cheesecake. Cover and refrigerate until set or overnight.

To decorate

Trim all of the brown edges off the leftover sponge and rub it on the sifter to get really fine crumbs to make coating crumbs.

The next day or once the cake is fully set, remove the cake from the pan.

Heat the reserved mouse batter in the microwave for about 5 seconds on low.

Spread the leftover mousse on the top and sides of the cake in a thin layer.

Press the cake crumbs over the top and side of the cake.

Refrigerate until served.

Serve and enjoy!

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