Double Fromage Cheesecake. This Double Fromage Cheesecake is very interesting with three layers and coated with sponge The second layer is basically common ingredients for making a cheesecake. The third layer is like a. Recently my mum went to Japan and got a "cheesecake" as a souvenir.

Just one bite and you will experience the taste in your mouth that melts like snow, the rich milky taste that brings instant joy. 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". You can have Double Fromage Cheesecake using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of Double Fromage Cheesecake

1. Prepare of Sponge cake.
2. Prepare 4 of egg yolk.
3. Prepare 40 g of milk.
4. You need 45 g of melted butter.
5. Prepare 4 of egg white.
6. You need 100 g of sugar.
7. Prepare 110 g of cake flour.
8. It's 1 tsp of baking powder.
9. You need of Cheesecake layer.
10. You need 140 g of cream cheese.
11. You need 1 of egg.
12. You need 40 g of sugar.
13. It's 40 g of heavy cream.
14. You need 1 tsp of vanilla.
15. It's of Mascarpone cheese layer.
16. You need 1 of egg yolk.
17. It's 25 g of water.
18. Prepare 20 g of sugar.
19. You need 60 g of mascarpone cheese.
20. It's 140 g of whipped cream.
21. You need 4 g of agar powder.

Like eating a cloud, the Double Fromage is comfortable, light and airy. Double layered cheesecake with top layered unbaked and a baked lower layer. Close up japanese double fromage cheese cake on white plate background. LeTAO's double fromage cake in Seoul.

Double Fromage Cheesecake instructions

1. Sponge cake sheet; beat egg yolk, milk, melted butter. Set aside.
2. Prepare meringue; beat egg white and slowly added sugar until stiff peak forms..
3. 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..
4. 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.
5. Line the cake sheet (half inch thick) in the 8 inch mold..
6. 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.
7. Bake at 150C for 25 min. Leave until cool in the mold..
8. Prepare mascarpone layer; on the double boiler, melt agar, marcarpone cheese, egg yolk, sugar and water. Mix well..
9. Add whipped cream and gently fold in mascarpone layer until smooth.
10. Pour mascarpone mixture on top of cheesecake in the 8 inch mold. Keep in the freezer for 2 hr..
11. 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..

Then there is the much-talked-about double fromage, which is crafted from a lower layer of baked cheesecake and an upper layer that features Italian. Japanese-style Cheesecakes are known for being light and fluffy. This type of cheesecake originated from Japan and have become a huge hit all over Asia. The Chocolat Double is the chocolate version of their bestselling Double Fromage. They combined the cheese cake with a chocolate cake to produce a two-layered chocolate cheesecake.