Double Fromage Cheesecake

Inspired by LeTao’s creation which was very popular! I’ve never actually had the real thing before this, but the idea sounded really unique and I was curious about the hype. The first layer is a light sponge cake, followed by a classic baked cheese cake, topped with a souffle-like light cheese mousse made with Marscapone and fresh cream. The whole cake is covered with cake crumbs and looks like a fluffy camembert, that when cut, reveals a soft flowy cheesecake that simply melts in your mouth yet holds structure. Simple, no frills design. Especially when its cold, it really does taste like a very light and flavorful ice cream.

Definitely use the freshest ingredients for this one – the original was made with fresh Hokkaido fresh milk. The double layer texture keeps it interesting enough to prevent it from being too heavy (though, do make sure to not overbake the cheese layer otherwise it’ll become too crumbly), and the top mousse layer, especially when cold and fluffy, keeps it fresh and light. I’m quite happy with how it turned out and look forward to trying flavor variations! And of course, look forward even more to trying the real version someday, otherwise I wouldn’t really know how it’s supposed to taste like..!

Recipe is a combination of tutorials and proportions adjusted to taste and cake pan size. Since this cake needs to be set overnight, it’s quite forgiving on the type of pan to use. I made two with this recipe – one with a bottomless ring pan, which definitely works well, and the other with a normal 6 inch cake pan. Just make sure to release the sides by either taking a hot towel and running it along the metal edges, and run a knife through the circumference. And don’t forget a layer of baking paper on the bottom! When it is time to release, flip upside down to a plate, quickly peel off the baking paper, and place cake gently onto the cake board.

LeTAO inspired Double Fromage Cheesecake
Makes 1 6 inch cheesecake
Double Fromage Cheesecake adapted from Cooking Tree
Tutorial adapted from CookiescakelabSponge Cake120 g eggs
60 g granulated sugar
60 g cake flour

Baked Cheesecake Layer

140g Cream cheese
40g Sugar
1 Egg
30g Whipping cream
4g Cake flour

Cheesecake Mousse Layer

1 Egg yolk
25ml Water
20g Sugar
60g Mascarpone Cheese
4g Leaf gelatine
140g Whipped cream

To Make Sponge Cake

Pre-heat oven to 180 degrees Celcius.  Line side and bottom 6″ pan with parchment paper.
Place eggs and sugar in a bowl and whisk over a water bath to melt the sugar. The temperature of the mixture will need to be around 50c-60c. If you do not have thermometer, use your hand to gauge. About slightly hotter than body temperature. After that put the mixture on stand mixer and whisk at high speed till pale and fluffy. Once egg mixture is done, fold in the sifted flour in 3 batches. Do remember to fold gently.
Once it’s done, pour into the pan and bake at 25-30mins. Cool the cake and cut out 1 cm as the base of the cake. Put the cut out onto the mould and set aside.
To make Baked Cheesecake Layer

Pre-heat oven at 150 degrees Celcius. Mix all ingredients and sift the mixture to avoid lumps. Ppour into the mould with cake base on it and bake for 20-25mins until the middle is set. Do not over bake otherwise the sides will be hard. Cool and freeze for 3 hours
To make Cheesecake Mousse layer

Mix gelatine with water to soften it, set aside. Whipped cream till stiff peak and set aside.
Mix sugar, water, yolk and soften gelatine over water bath to melt it. Once it done, stir in mascarpone cheese till incorporate. Strain the mixture to remove any lumps. Fold the mixture into the whipped cream and pour into the mould that have the bake cheese and cake base.
Place in freezer overnight.

To assemble cake

Unmould the cake from the pan Crumb coat the cake with leftover cheese mousse frosting. Place the left over cake base in a food processor until fine crumbs and use it to coat the cake. Enjoy!

 

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