Knowing I’ll mess up a sponge cake, despite my success a few months ago for c’s bday, I skipped the crucial step in the Hokkaido Double Fromage Cheesecake, and replaced it with a classic crust for d’s big 30ᵗʰ.
I suggest baking the following measurement in a slightly smaller spring form then an 18cm, as mine came out shorter than I’d preferred.
Classic Crust Layer
🧀 Pack down the wet sand
- ⅓ pack of wholewheat Leibniz (pantry biscuits)
- a corner of butter + drizzles of olive oil
- pinch of salt + 1 tsp sugar
Bake for 15min at 170’C
Baked Cheesecake Layer
🧀 Melt white chocolate
- 80g heated heavy cream
- 60g chopped white chocolate
🧀 Cream Together in Room Temp with the Above
- 100g cream cheese
- 90g mascarpone
- 20g white sugar
- 1 egg
- Vanilla
- 10g AP flour (optional, cuz I forgot mine¹)
Bake for 35min at 170’C in bath water
Chilled Mascarpone Layer
🧀 Melt Dark Chocolate
- 100g heated heavy cream
- 50g chopped dark chocolate
🧀 Soak gelatin sheet in cold water
- 2.5g gelatin sheet, wrung out
- 15g hot water
🧀Cream Together in Room Temp with the Above
- 110g mascarpone
- 10g white sugar
Allow the cake set for at least 5hrs in the fridge. I made this 2 days ahead.
A traditional double fromage is frosted with whipped cream and coated in blitzed sponge cake crumbs. In my version, I shaved chocolate over the top to hide the cracks after an aggressive unmolding process ².
Happy Birthday, d ˗ˏˋ 🍰 ˎˊ˗
𖡼.𖤣𖥧𖡼.𖤣𖥧
Footnotes
- It came out fine and firm.
- d attempted to cover it but left finger prints all over.