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Recipes > Double Fromage Cheese Cake

Double Fromage Cheese Cake

A masterpiece of texture and flavor, this Double Fromage Cheesecake features two luxurious layers: a rich, creamy baked cheesecake base and a silky, airy no-bake mascarpone cheesecake on top. Finished with a delicate dusting of fine cheese powder or cocoa, this ultra-smooth and decadent treat melts in your mouth with every bite. A true indulgence for cheesecake lovers!

Prep

2 hrs

Bake

1 hr 30 mins

Total

3 hrs 30 mins

Yield

6 inch cake

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Ingredients

11”x11”x1”-Sponge

  • Canola Oil 107624 55g
  • RedMan Fine Sugar -1 1416 8g
  • RedMan UHT Full Cream Milk 103602 45g
  • RedMan 100% Pure Vanilla Extract 67721 3g
  • Egg Yolk 12088 4 nos.
  • RedMan Cake Flour 1242 85g
  • Egg White 12088 4 nos.
  • RedMan Fine Sugar -2 1416 60g

Baked Cheese Mixture

  • Royal Victoria Cream Cheese 67060 250g
  • RedMan Caster Sugar 1417 50g
  • RedMan Plain Flour 1242 10g
  • RedMan 100% Pure Vanilla Extract 67721 1g
  • Pura Full Fat Sour Cream 67276 50g
  • RedMan UHT Whipping Cream Dairy 35.5% 106311 25g
  • RedMan Whole Eggs 12089 1 nos.

No-Baked Cheese Mixture

  • RedMan Mascarpone Cheese 101816 200g
  • RedMan Caster Sugar 1417 50g
  • RedMan 100% Pure Vanilla Extract 67721 1g
  • RedMan UHT Whipping Cream Dairy 35.5% 106311 150g
  • RedMan Gelatine Powder 53928 8g
  • Cold Water – 16g

Featured Products

CANOLA OIL 2L (#107624)

CANOLA OIL 2L (#107624)

$11.80

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

100% PURE VANILLA EXTRACT 33ML (#67721)

100% PURE VANILLA EXTRACT 33ML (#67721)

$8.10

Instructions

Bake Mode

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Method

  1. Mix sugar-1, milk, and egg yolks well.
  2. Add in the cake flour.
  3. Whip the egg whites and sugar-2.
  4. Mix the two mixtures well.
  5. Bake at 165°C without fan, on the middle-low rack for 30-35 minutes.

Method

  1. Cream the cream cheese, sugar, vanilla bean, and mascarpone cheese.
  2. Add in the eggs, whipping cream, flour, and mix well to get a smooth preparation.
  3. Bake at 140°C without fan for 25 minutes, then turn the tray and turn off the heat.
  4. Leave the cheesecake in the oven for another 25 minutes and then keep in the freezer to cool down.

Method

  1. Soak cold water with gelatine powder.
  2. Mix the mascarpone cheese with sugar.
  3. Melt the gelatine mix with the cheese mixture.
  4. Whip the cream until soft peaks form.
  5. Mix the two mixtures well.

ASSEMBLE

  1. Cut the cake sponge into a 6” round as the base; keep the other half in the freezer.
  2. Bake the cheesecake, then let it cool down.
  3. Put in the no-bake cheese mixture and let it set overnight.
  4. Cover with the sponge powder.

Tips

Education

Baking School

Bake of the Week

Beat the heat with chocolate

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

CASTER SUGAR 1KG (#1417)

3.20

GRADE A FRESH EGGS 10PC 650G (#12088)

4.25

GRADE A FRESH EGGS 30PC 1.95KG (#12089)

11.20

GELATINE FISH 200 BLOOM 1KG (#53928)

41.15

CREAM CHEESE 500G (#67060)

8.00

100% PURE VANILLA EXTRACT 33ML (#67721)

8.10

MASCARPONE CHEESE 500G (#101816)

13.60

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

UHT WHIPPING CREAM DAIRY 35.5% EXTRA WHIP 1L (#106311)

10.65

CANOLA OIL 2L (#107624)

11.80

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