LeTAO Double Fromage Cheesecake Recipe

Name: LeTAO Double Fromage Cheesecake
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 15cm Sponge cake sheet; 140g Cream cheese; 40g Sugar; 1 Egg; 30g Whipping cream; 4g Cake flour; 1 Egg yolk; 25ml Water; 20g Sugar; 60g Mascarpone Cheese; 4g Leaf gelatine; 140g Whipped cream

by Cooking Tree 2022-09-04

written by Cooking Tree Published: 2022-09-04Last Updated on 2022-09-03

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Cooking Tree will show you how to make a homemade version of this delectable recipe for LeTAO Double Fromage Cheesecake.

I made a double-fromage cheesecake that can be eaten together with baked cheesecake and mascarpone mousse!

It’s a famous cheesecake sold in Le Tao, so I wanted to make it once, but I finally made it~ haha

The recipe was made by referring to the video on LeTao’s YouTube channel, but I made it with a slightly reduced amount of sugar~ It takes a long time to make as it cools and hardens, but the recipe and process are rather simple.

The sponge cake powder sprinkled on the foam gives a cozy feeling, and the cut cross-section is on the second floor, so it’s pretty~^^

It tastes really good when eaten cold.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

LeTAO Double Fromage Cheesecake
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Rating: 4.8/5
( 51 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

15cm Sponge cake sheet
140g Cream cheese
40g Sugar
1 Egg
30g Whipping cream
4g Cake flour
1 Egg yolk
25ml Water
20g Sugar
60g Mascarpone Cheese
4g Leaf gelatine
140g Whipped cream

Instructions

Put cream cheese in a bowl and loosen it gently, then add sugar and mix.
Add eggs and whipped cream and mix, then add soft flour and mix.
Lay the sponge cake sheet on the mousse mold, filter (2) through a sieve, bake in an oven preheated to 150 degrees for 25 minutes, and cool.
Place a bowl on top of a pot of hot water and mix with egg yolk, water, sugar, and mascarpone cheese.
Add gelatin soaked in cold water for at least 10 minutes, mix until gelatin is completely dissolved, and then remove from the pot.
Add whipped cream, mix, pour into a cooling mold, and harden in the freezer for 2 hours.
Rub the sponge cake sheet through a sieve to make powder.
Apply the remaining mousse cream to the top and sides of the cake, and then coat it with cake powder.

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