Easy Homemade Heavenly Double Fromage Recipe

Easy Homemade Heavenly Double Fromage Recipe


Easy Homemade Heavenly Double Fromage Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Heavenly Double Fromage here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Heavenly Double Fromage is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Heavenly Double Fromage is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Heavenly Double Fromage Recipe


  1. For the no-bake cheesecake batter:
  2. 2 tbsp Šã? Water
  3. 200 grams Mascarpone cheese
  4. 2 Egg yolks
  5. 60 grams Granulated sugar
  6. 200 ml Š? Heavy cream
  7. 5 grams Šã? Gelatin powder
  8. 2 tbsp Šã? Water
  9. For the baked cheesecake batter:
  10. 200 grams Cream cheese
  11. 1 Egg
  12. 65 grams Granulated sugar
  13. 1 tbsp Cake flour (9 grams)
  14. 150 ml Heavy cream



How To Make Easy Homemade Heavenly Double Fromage Recipe


  1. Choose your favorite recipe to bake a sponge cake (I recommend the recipe by patissier Rumi Kojima). Cool it off completely. If possible, prepare it a day in advance.

  2. Since the batter will be baked in a double boiler, prevent water from spilling into the cake pan by covering the bottom with aluminum foil.

  3. Cut off a 1.2 cm-thick layer of sponge cake and set it on the bottom of the prepared cake pan. The remainder of the cake will be used later. Preheat the oven to 160ŠÜÛ.

  4. To prepare the baked cheesecake, add all of the ingredients for the baked cheesecake into a food processor and process until smooth.

  5. Strain the batter and pour into the cake pan with the cake layer at the bottom. Pour hot water into a baking dish and steam-bake the cake in the oven for 35-40 minutes at 160ŠÜÛ.

  6. Bake until lightly browned. Let it completely cool in the pan.

  7. To prepare the no-bake cheesecake, sprinkle and soak the gelatin powder in 2 tablespoons of water.

  8. Combine all of the ingredients except for the heavy cream for the no-bake cheesecake. I used a food processor, but it's easier to mix it in a bowl!

  9. Beat the heavy cream until soft peaks form.

  10. Scoop out one ladleful of whipped cream (about 60 g) and set it aside in the refrigerator for the finishing touch!

  11. Microwave the gelatin for a few seconds to make it silky, add it into the no-bake cheesecake batter from Step 8, then strain it through a colander. Use a rubber spatula to strain, since it will not flow through the sieve.

  12. Mix the strained batter and the remaining whipped cream from Step 9.

  13. Pour the batter into the cake pan on top of the baked cheesecake. Smooth the surface and let it set in the freezer until it hardens.

  14. Meanwhile, slice off the browned surface of the sponge cake and blend the white cake in a food processor.

  15. There you have fluffy sponge crumbs. There will be leftover crumbs, which you can use in a different dessert! So, stay tuned...

  16. Once the non-bake cheesecake part sets, remove it from the pan and spread the reserved whipped cream from Step 10 on the top and sides. A thin layer should be enough.

  17. Coat the entire surface of the cake with the sponge cake crumbs. They may come off easily, so gently press them into the cake...

  18. It's done! It should still be frozen at this point, so thaw it before you it. It's hard to sit by and wait.

  19. Freezing the non-baked cheesecake batter makes the cake easier to handle, but if you prefer to eat it right away, set the batter in a refrigerator instead at Step 13. It will still need to set completely.

  20. The pure white and fluffy cake will bring you delight from the first bite. The cake is large, so eat as much as you want!

  21. Use the leftover sponge cake crumbs from this recipe by combining them with heavy cream and chocolate to turn them into another dessert!

  22. Give them a try, too


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