Double Fromage Style Cheesecake

Ingredients

• 100g cream cheese
• 100g mascarpone cheese
• 40g granulated sugar
• 1 egg
• 70ml heavy cream
• 10g cake flour
• 100g mascarpone cheese (for rare cheese)
• 10g granulated sugar (for rare cheese)
• 15ml milk
• 2g gelatin powder
• 100ml heavy cream (for rare cheese)
• 6g granulated sugar (for rare cheese)
• 70g whipped heavy cream (for rare cheese)
• Heavy cream (for finishing)
• Sponge crumbs

Method

1. Knead the room temperature cream cheese and mascarpone cheese until soft.
2. Add 40g of granulated sugar and knead until no grainy texture remains.
3. Break in the egg and mix well until smooth.
4. Add 70ml of heavy cream and mix until smooth.
5. Sift in 10g of cake flour, mix until no lumps remain, then strain the cheese batter.
6. Preheat the oven to 150〜160℃.
7. Slice sponge cake into 1cm thickness and line one piece in a 15cm mold. Save the remaining as crumbs.
8. Pour the cheese batter into the mold, level the surface, and bake bain-marie (at 150℃ for 50 minutes to 1 hour).
9. Once baked, cool and refrigerate.
10. Mix 100g mascarpone cheese and 10g granulated sugar for the rare cheese until no grainy texture remains.
11. Sprinkle 2g gelatin powder into 15ml cold milk and dissolve over hot water bath.
12. Add the gelatin solution to the rare cheese mixture and mix evenly.
13. Whip 100ml heavy cream and 6g sugar until soft peaks form.
14. Add 70g of whipped cream to the rare cheese and mix well.
15. Pour the rare cheese over the cooled baked cheese, smooth the surface, and refrigerate for at least 4 hours.
16. To make sponge crumbs, finely crush the remaining sponge with a browned crust.
17. Spread a thin layer of 30g chilled whipped cream, then coat evenly with sponge crumbs to finish.