Double Fromage Style Cheesecake
At a glance
A rich and moist cheesecake recreating LeTaO's famous Double Fromage, a renowned confection from Hokkaido.
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.
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Original video
Source video from HidaMari Cooking. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=lyKQwjmMDR0
Source details
Full credit remains with the original creator.