Hokkaido Double Cheesecake|Dense Cheese Flavor

This is a very classic cheesecake, I have a surprise discovery, in the top and bottom layers of the cake respectively add a few slices of cheese, so that the finished product in the flavor level, taste, have a higher level of improvement than the classic model! I hope you will like it!


Cream cheese 100g

Sugar 30g

Whipping cream 30g

Milk 20g

Cheese slices 3 slices

Egg 1pc

Cake flour 3g

Baking 170°C/338°F 30min

Mould size 5 inch

Egg yolk 16g

Sugar 20g

Milk 30g

Cheese slice 1 slice

Gelatin 2g

Cream cheese 50g

Whipping cream 80g


1. First make the grilled cheese, mix the cream cheese and sugar well and set aside

2. Mix the cheese slices with the heated milk and whipping cream, heat and stir until the cheese slices are melted, pour into step 1 and mix well.

3. Add an egg and sifted cake flour and mix well, pour into a five-inch mold, spread cheese slices on the surface, bake and set aside to cool after removing from the oven.

4. To make cheese mousse, soak gelatin in water in advance and set aside.

5. Stir the egg yolks, sugar and milk into the pan, add the cheese slices, heat and stir over low heat until thickened and turn off the heat, about 80℃/176°F .

6. Continue to stir step five, add the soaked gelatin, and mix well with the cream cheese.

7. Whip some cream, add step six through a sieve, mix well, pour onto the cooled baked cheesecake and spread out, refrigerate for three hours.

8. Take out the chilled cake, spread a layer of whipped cream and sprinkle sponge cake crumbs on the surface, done!