- Advertisement -

Double Fromage Cheesecake

- Advertisement -
- Advertisement -



Sponge cake

3 egg room temperature
55 gram sugar
90 gram all purpose flour

Cream Cheese Layer

200 gram cream cheese room temperature
50 gram sugar
2 egg
6 gram all purpose flour
45 gram heavy whipped cream

Mascarpone Cheese Layer

40 gram Milk
15 gram sugar
1 egg yolk
5 gram gelatin powder
100 gram mascarpone cheese room temperature
100 gram heavy whipped cream


50-70 gram heavy whipped cream



Sponge cake

Preheat oven at 150C/300F; Add 2 cups water in a saucepan, bring water to 122-140F(50-60c) and remove from the heat

Set a bowl in the mouth of the saucepan, add egg and sugar, whisk to disvolve

Use a hand mixer to beat egg. Stop beating when the egg yolk mixture is light in color.Lift the whisk attachment, the mixture should fall in a ribbon pattern that sits on top of the swirl for seconds before sinking.

Sieve in flour; Use a spatula to slice straight down through the middle of the egg mix to hit the bottom. Scrape the spatula along the curve, gently scooping up the egg mix and flour to combine

Bake in the oven for 40 minutes; cool the cake upside down


Slice 1-1.5cm (0.5inch) thick piece, put back to a 6-inch bake pan. Wrap the rest cake in a plastic sheet and store in the fridge for later usage.

Cream Cheese Layer

Use a hand mixer to beat cream cheese and sugar to combine together

Add one egg each time to fully combine; sieve in the flour and gradually add whipping cream to stir and combine. The batter should be slightly thick and not too watery

Pour the batter into the baking pan that has one layer sponge cake on the bottom.

Bake 20 minutes at 150C/300F (the top is slightly yellow but not firm)

Mascarpone Cheese Layer


Melt gelatin in water and set aside

Put a saucepan over low heat, add milk and sugar. Constantly stir to combine. Remove the pan before boiling.Pour milk into the egg yolk to combine

Add melted gelatin and mascarpone cheese. Use a sieve to filter to remove big lumps

Beat whipping cream to soft peak

Combine whipped cream with mascarpone cheese mix

Pour the batter back into the baking pan that has cream cheese layer in it; save in the fridge for at least three hours



Use hand or a blender to crumb the rest sponge cake.

Beat whipping cream to firm peak. Cover the cake with whipped cream first then sprinkle cake crumbles.

- Advertisement -

Leave a Comment