Crème Brûlée and Matcha Double Fromage Cheesecake by Kat Lieu

quadruple fromage matcha cake by Kat Lieu


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



Matcha Crème Brûlée Double Fromage Cheesecake
Yield One 6-inch Cake
Author
Prep time
60 Min
Cook time
120 Min
Inactive time
5 Hour
Total time
8 Hour

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
For the baked cheesecake
For the matcha gelee
For the unbaked cheesecake
Other ingredients

Instructions

Prep
Make the sponge cake.
Make the baked cheesecake.
Make the matcha gelee.
Make the unbaked cheesecake.
Assemble the cake.

Notes

LeTAO is a bakery in Japan.

Did you make this recipe?
Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

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.

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. 

http://www.philandmama.com
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Kawaii Matcha Milk Bread Recipe by Kat Lieu

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Irresistible Ube Mochi Cake Recipe by Kat Lieu