Double Fromage Cheesecake. Zet lekkere en verrassende gerechten op tafel met de Allerhande recepten van Albert Heijn. This style of cheesecake is usually associated with Japanese baking, more specifically the double fromage cheesecake from LeTAO bakery. It really does combine the best of several worlds - the baked cheesecake layer is rich and decadent, and the no-bake cheesecake layer has a creamy, milky taste that lightens the whole thing.

The second layer is basically common ingredients for making a cheesecake. Double fromage cheesecake has become very popular in some Asian cities. Remove from heat and mix in mascarpone cheese. You can cook Double Fromage Cheesecake using 21 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Double Fromage Cheesecake

It's of Sponge cake.
Prepare 4 of egg yolk.
It's 40 g of milk.
Prepare 45 g of melted butter.
It's 4 of egg white.
Prepare 100 g of sugar.
You need 110 g of cake flour.
Prepare 1 tsp of baking powder.
Prepare of Cheesecake layer.
It's 140 g of cream cheese.
Prepare 1 of egg.
Prepare 40 g of sugar.
It's 40 g of heavy cream.
It's 1 tsp of vanilla.
Prepare of Mascarpone cheese layer.
Prepare 1 of egg yolk.
Prepare 25 g of water.
It's 20 g of sugar.
Prepare 60 g of mascarpone cheese.
Prepare 140 g of whipped cream.
Prepare 4 g of agar powder.

Astonishing cheesecake that is a masterpiece of LeTAO. Just one bite and you will experience the taste in your mouth that melts like snow, the rich milky taste that brings instant joy. This Double Fromage Cheesecake is very interesting with three layers and coated with sponge The second layer is basically common. Like eating a cloud, the Double Fromage is comfortable, light and airy.

Double Fromage Cheesecake instructions

Sponge cake sheet; beat egg yolk, milk, melted butter. Set aside.
Prepare meringue; beat egg white and slowly added sugar until stiff peak forms..
Add sifted cake flour and baking powder into the meringue. Then gently fold the mixture. Add liquid mixture part 1 slowly to the meringue. Mix well..
Pour the batter in 8 inch mold, tab the mold to release air bubbles. Bake at 180C for 30 minutes. Wait until cool and slide into cake sheet.
Line the cake sheet (half inch thick) in the 8 inch mold..
Prepare cheesecake batter; Beat creamcheese, sugar,egg and heavy cream until smooth. add vanilla. Then pour the batter on top of sponge cake sheet in the mold.
Bake at 150C for 25 min. Leave until cool in the mold..
Prepare mascarpone layer; on the double boiler, melt agar, marcarpone cheese, egg yolk, sugar and water. Mix well..
Add whipped cream and gently fold in mascarpone layer until smooth.
Pour mascarpone mixture on top of cheesecake in the 8 inch mold. Keep in the freezer for 2 hr..
Make sponge cake powder for outside decoration and texture by pressing left over sponge sheet cake through strainer. Then topping the whole cheesecake with cake powder. Leave in the fridge overnight..

Double layered cheesecake with top layered unbaked and a baked lower layer. Availability: In-Stock Just one bite and you will experience the taste in your mouth that melts like snow, the rich milky taste that brings instant joy, and the aesthetically modest sweetness. The upper layer is creamy smooth no-bake cheesecake, and the lower layer is rich, tasty baked cheesecake. And this is the recipe that I chose, "Double fromage cheese cake", a cheese cake that contains both baked cheese cake and mousse cheese cake in one. Prepare cheesecake batter; Beat creamcheese, sugar,egg and heavy cream until smooth. add vanilla.