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

This Double Fromage Cheesecake is inspired by a famous Japanese cheesecake called LeTao Double Fromage Cheesecake! I hope you’re inspired to make this cake!! It’s not difficult, give it a try and impress your friends and family. Enjoy!
Course: Cake
Cuisine: Japanese
Keyword: Copycat cake recipes, Double Fromage Cheesecake, Hokkaido Double Cheesecake, Letao Double Fromage Cheesecake
Servings: 3 to 6
Author: kanthi

Equipment

  • 15 cm round cake pan

Ingredients

Sponge Cake Layer

  • 70 g Granulated sugar
  • 2 Eggs
  • 60 g Cake flour sifted

Baked Cheesecake Layer

  • 140 g Cream cheese softened
  • 50 g Granulated sugar
  • 1 Egg
  • 1 tsp lemon juice optional
  • a pinch of salt optional
  • 30 g Heavy cream
  • 4 g Cake flour sifted

Mascarpone Mousse Layer

  • 140 g Heavy cream
  • 2 tbsp Water
  • 3 g Gelatine powder
  • 30 g Granulated sugar
  • 1 Egg yolk
  • 1 tbsp Water
  • 60 g Mascarpone 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 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 150°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.
  • Beat the cream cheese until smooth. Add the granulated sugar, and beat until cream and smooth.
  • Slightly whisk the egg in a small bowl. Add the egg little by little and beat until mixed well.
  • Pour the whipping cream into the bowl and beat until combined.
  • Sift the flour into the bowl. Beat gently 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 150 C preheated oven for 20-25 minutes or until the side of the cake is set but the center is still a bit soft.
  • 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

  • Put the whipping cream into a large bowl. Whip until soft peaks form and keep it in the fridge covered until use.
  • Place the water in a small bowl and add the gelatin. Let bloom for about 5 minutes.
  • Beat slightly egg yolk 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 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.