Crème Brûlée and Matcha Double Fromage Cheesecake by Kat Lieu

quadruple fromage matcha cake by Kat Lieu

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Hi friends! Have you heard of a Double Fromage (cheese) cheesecake, made famous by the Japanese bakery LeTAO? A typical double fromage cake has three layers: a layer of sponge cake on the bottom, with a layer of baked cheesecake in the middle, and a layer of mousse-like unbaked cheesecake on top. The cake is then completely coated with cream and covered with a crumb coating made from crumbled-up sponge cake.

My Crème Brûlée and Matcha Double Fromage Cheesecake has two additional layers, a layer of burnt sugar and a layer of matcha gelee separating the two cheesecakes. The crisp from the burnt sugar is quite welcomed since most of the cake is soft and melty. I’m not complaining though. With each bite, you’ll have a little of everything heavenly: creamy mousse-like unbaked cheesecake, satisfying baked cheesecake, a soft springy spongecake, and a sweet gelee.

This recipe is inspired by LeTAO. Happy baking, friends!

XOXOXO,
Kat

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

Buy on Amazon

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Yield One 6-inch Cake

Author Kat Lieu

Prep time

60 Min

Cook time

120 Min

Inactive time

5 Hour

Total time

8 Hour

Print

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Matcha Crème Brûlée Double Fromage Cheesecake

This multi-layered, multi-textured melty showstopper is inspired by LeTAO’s famous double fromage cheesecake. A matcha gelee separates two cheesecake layers, one baked, the other unbaked and mousse/custard-like. A springy and soft matcha sponge cake forms the foundation, and a part of this cake is used for the mossy matcha crumb coating. Add a layer of sugar to the top and burn it for a crème brûlée effect. You’ll definitely need a few hours to complete this cake, including cooling and refrigeration time, so plan ahead. This heavenly and creamy pièce de résistance will be worth it.

Ingredients

For the sponge cake

• 3 large eggs (about 150 g), room temperature, separated into two bowls
• 1/4 teaspoon cream of tartar
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon plus 1 teaspoon (20 g) neutral oil
• About 1/2 cup (65 g) all-purpose flour, sifted
• 1/8 cup (30 g) milk
• 1 tablespoon matcha
• 1 teaspoon vanilla extract
• Pinch of salt

For the baked cheesecake

• 200 g cream cheese
• 1/3 cup (67 g) granulated sugar
• 1 large egg (50 g)
• 3 tablespoons (about 45 g) heavy cream
• 1 tablespoon matcha
• 1 teaspoon vanilla extract
• 1 teaspoon miso (red or white)

For the matcha gelee

• 1/2 teaspoon matcha, sifted
• 1 teaspoon gelatin
• 2 teaspoons granulated sugar
• 1/4 cup (60 g) water

For the unbaked cheesecake

• 1 large egg (about 50 g)
• 1 1/2 tablespoon (25 g) milk
• 1/4 cup (50 g) granulated sugar
• 100 g mascarpone cheese
• 2 1/2 teaspoons gelatin
• 3/4 cup (about 175 g) heavy cream

Other ingredients

• sugar for dusting
• toppings of choice

Instructions

Prep

1. Line a 6-inch (15-cm) springform pan with a parchment circle. Nestle a strip of parchment paper into the sides of the cake pan to form a collar.
2. Preheat the oven to 305°F (151°C) with a rack in the center.

Make the sponge cake.

1. Using a stand mixer (or hand mixer), beat the egg whites and cream of tartar on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high and beat until glossy, tripled in volume, and stiff peaks form.
2. Add the egg yolks, 1 at a time, and beat until just combined.
3. Mix in the remaining sponge cake ingredients until well-combined, scraping down the sides of the bowl as needed.
4. Transfer to the prepared pan and bake for about 40 minutes. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
5. Keep the oven running.
6. Take pan out of the oven. Remove the parchment paper allow the cake to cool completely on a wire rack.
7. Cut the cake in half, cross-wise. Cover and set aside one-half of the cake.
8. Line the springform pan with a parchment circle and collar again. Place the other half of the cake into the pan. Cover and set aside for now.

Make the baked cheesecake.

1. In a blender, blend together all the baked cheesecake ingredients until smooth and non-lumpy, scraping down the sides of the blender bowl as needed. Pour the batter into the prepared pan (with the cake layer on the bottom) and bake for 40 minutes. The center should be wobbly but not runny. Cool completely. (Note that you can pre-blend the cheesecake batter and refrigerate overnight or up to a day in advance.)

Make the matcha gelee.

1. Combine all the ingredients in a microwave-safe bowl and microwave for 10 seconds. Mix to dissolve all the gelatin in the water. Pour over the top of the baked cheesecake layer and refrigerate. Meanwhile... (if you're tired at this point, you can make the next layer at a later time.)

Make the unbaked cheesecake.

1. Bloom the gelatin in 1 tablespoon of hot water and set aside.
2. Using a double-boiler, heat the egg, milk, and sugar. Mix until the sugar dissolves. (Eggs are pasteurized at 140F, temperatures higher than that will cook the egg.) Add the bloomed gelatin and mascarpone cheese and mix until combined. Remove from heat and cool completely.
3. In a stand mixer fitted with the whisk attachment (or with a hand mixer), whip the heavy cream until stiff peaks form. Reserve some of the whipped cream for coating the cake later. Fold the cheese mixture into the heavy cream gently, until well incorporated. Pour into the pan (topping the gelee layer). Smooth out the top of the cake, cover, and refrigerate for a few hours.

Assemble the cake.

1. Turn the half of the sponge cake you had set aside earlier into crumbs. The easiest way to do this is to use a blender or food processor.
2. Remove the cake from the refrigerator and the cake pan. Remove all the parchment paper. Coat the cake with the reserved whipped cream, but leave the top uncoated. Pat on the cake crumbs to cover the sides of the cake entirely.
3. Sprinkle a layer of sugar on top of the cake. Burn the sugar layer with a blow torch to achieve a crème brûlée effect. (The top layer needs to be very cold in order for it not to melt, so freeze the cake for about 30 minutes before using the blow torch.)
4. Top with optional toppings, like fruits or garnish with gold flakes. Enjoy!

Notes

LeTAO is a bakery in Japan.

Recommended Products:

Mooncake Molds

6-inch springform pan

Modern Asian Baking at Home Cookbook

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Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

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About the baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the bestselling author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram. Email subtleasianbaking at gmail dot com to work with her today.