Double-Layer Matcha Cheesecake

Double-layer cheesecake is also known as double Fromage cheesecake, made from one layer of basque cheesecake and another layer of no-bake cheesecake. The double Fromage cheesecake is a Japanese cheesecake recipe that originated from a Japanese bakery store, Letao.

Cheesecake is always the most popular dessert on the foodie list, and it even comes with all kinds of texture and flavorings. I recently found out the recipe for this double-layer Matcha cheesecake and couldn’t wait to try it out at home. The icecream feeling texture matches the matcha flavor perfectly, which is the most enjoyable cheesecake I have ever had.

How to make the double-layer Matcha cheesecake?

• The First Layer – a 6-inch sponge cake.
  • This 6-inch sponge cake recipe is also good for making a birthday cake. In this recipe, you will make a super soft and fluffy sponge cake without considering the temperature while beating the egg white.
  • Separate three egg whites and egg yolks in two different bowls. Keep beating the egg white with sugar until a stiff peak. Continue beating the egg white, while adding the three egg yolks one at each time. Stop beating when the egg yolks combined completely.
  • In another small bowl, mix corn oil and milk with a whisk. Then add into the egg mixture, and mix well.
  • Sift the all-purpose flour into the same mixture, and mix well with a spatula. And then pull the batter into the cake baking pan with parchment paper attached.
  • Preheat the oven to 305F, and bake for 40 minutes.
  • Once the cake is done for baking, remove it from the baking pan and cool down on the rack.

• The Second Layer- half baked cheesecake (Basque Cheesecake)
  • The half-baked cheesecake is actually the basque cheesecake; however, it is baked under a lower oven temperature.
  • The basque cheesecake is the most convenient cheesecake that you can make at home. You can follow the instruction in my previous post- Mini basque cheesecake as a reference.

• The Third Layer – no-bake cheesecake
  • The no-bake cheesecake uses mascarpone cheese, heavy cream, egg, sugar, and gelatin to create the most creamy and flavorful texture for its taste. The cheesecake’s top layer tastes like the cheesy flavor ice cream, which is so creamy and rich.
  • The tip for making a no-bake cheesecake is to dissolve the sugar in the egg above the hot water but directly from the fire so that the egg won’t get cooked while heating.
  • The next step is mixing the mascarpone cheese and gelatin with the egg mixture. And then, combine it with the whipped heavy cream, and mix well.
  • Pull the cheesecake batter into the cake pan, and refrigerate for 4 hours before serving.

Yield: 6

Double-Layer Matcha Cheesecake

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Double-layer cheesecake is also known as double Fromage cheesecake, made from one layer of basque cheesecake and another layer of no-bake cheesecake.

Prep Time 1 hour 30 minutes

Cook Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

First Layer- 6-inches Matcha Sponge Cake

• 3 Eggs
• 60g White Granulated Sugar
• 20g Corn Oil
• 35g Milk
• 65g All-purpose Flour 
• 8g Matcha Powder 

Half Baked Cheesecake

• 200g Cream Cheese
• 70g White Granulated Sugar
• 1 Egg
• 45g Heavy Cream
• 6g All-purpose Flour 
• 8g Matcha Powder 

Non-bake Cheesecake

• 1 Egg Yolk
• 25g Water (room temperature)
• 45g White Granulated Sugar
• 100g Mascarpone Cream Cheese
• 8g Gelatin Powder 
• 180g Heavy Cream

Instructions

First Layer- 6-inch Matcha Sponge Cake (Bottom Part)

1. Separate 3 egg white and egg yolks in two different bowls. Beating the egg white with an election mixer and adding the 60g white granulated sugar within 3 times. Keep beating the egg white until a stiff peak occurs.
2. Keep beating the egg white, and starts to add the egg yolk one at each time. Stop beating until the egg yolks are combined completely.
3. Combine the corn oil and milk in another bowl, and mix well with a whisk. Then add into the egg mixture. Mix well.
4. Sift the all-purpose flour and matcha powder into the mixture, and mix well with a spatula.
5. Preheat oven to 305F
6. Place the parchment paper in a 6-inch round cake pan. Pull the batter into the cake pan. And bake for 40 minutes.
7. After baking, transfer the cake to the cooling rack to cool down completely and remove the parchment paper from it. Cut the cake in half horizontally, and place the bottom half back to the cake pan. And keep another half in a plastic bag for the last step.
8. Prepare a new parchment paper and place it inside of the cake pan. Then, let's prepare the second layer of cheesecake.

Second Layer- Half Baked Cheesecake (Middle Part)

1. Add all ingredients to a mixer, and blend it for 10 seconds to get a smooth cake batter.
2. Strain the batter into the cake pan.
3. Preheat the oven to 305F, and bake for 40 minutes.
4. Let the half-baked cheesecake sit in the cake pan and cool down at room temperature. Meanwhile, let's prepare for the next layer of cheesecake.

Non-bake Cheesecake (Top Part)

1. Prepare the boiling water in a saucepan.
2. In another small bowl, dissolve the gelatin powder with 1 tablespoon of hot water.
3. Add egg yolk, sugar, and water in a bowl, and place it above the saucepan. Mix it well with a whisk until the sugar is dissolved.
4. Combine the dissolved gelatin and mascarpone cheese with the half-cooked egg mixture. And mix well with a whisk.
5. Whipping the heavy cream in a different bowl until stiff peak. Pull the mascarpone cheese mixture into the whipped heavy cream, and mix well with a spatula.
6. Pull the cheese mixture into the cake pan. And refrigerate the whole cake for 4 hours. Please don't use all the cheese mixture, but keep a small amount of it for the last step.
7. Crumb the half sponge cake with a blender.
8. Remove the cake from the cake pan, and also remove the parchment paper from the cake. Spared the cheese mixture on the cake, then pat the crumb sponge cake on the surface.

Nutrition Information:

Yield:

8

Serving Size:

Pieces
Amount Per Serving: Calories: 412Total Fat: 29.4gSaturated Fat: 15.8gCholesterol: 187mgSodium: 127mgCarbohydrates: 31gFiber: 0.2gSugar: 22.4gProtein: 8.3g