Peach Double Fromage Cheesecake | Made A Sparkling Peach Double Fromage Cheesecake Easy

I made a sparkling peach double fromage cheesecake by pouring pink glaze. You can enjoy two cheesecakes at once by kneading the dough with cream cheese on the lower layer and baking the cake with mascarpone cheese on the top. Double Fromage Cheesecake is finished with genuise powder on the outside, but this time pouring glaze to finish it gives a lovely feeling. Peach flesh and peach syrup are added and the peach flavor is fragrant, which makes it even more delicious.

▶Mold size: 15cm x 7cm.


2 Peaches

150g Water

100g Sugar

5g Lemon juice

220g Cream cheese

30g Sugar

1 Egg

10g Cake flour

2g Vanilla extract

3g Lemon juice

30g Peach syrup

50g Heavy cream

Food coloring

1 Sponge cake sheet

180g Mascarpone cheese

20g Sugar

2g Vanilla extract

30g Peach syrup

4g Gelatin

150g Whipped heavy cream (whipped up 50%)

110g Sugar

55g Water

110g Starch syrup

130g White couverture chocolate

9g Gelatin

35g Condensed milk

75g Peach syrup

Food coloring


1. Peel and cut the peaches, put the peel and pulp in a pot, add water and sugar, and boil until the peaches are slightly soft.

2. Add lemon juice, mix, sieve through a sieve to separate syrup and pulp, and cool.

3. Soften cream cheese, add sugar, mix, add eggs, mix, sieve soft flour and mix.

4. Add vanilla extract, lemon juice, and peach syrup and mix. Add fresh cream and food coloring and mix.

5. Put a Teflon sheet on a 15cm mold, spread 1 sponge cake on the floor, pour the dough, bake in an oven preheated to 140 degrees for 35 minutes, and cool in the mold.

6. Add sugar to the mascarpone cheese and mix, then add vanilla extract and peach syrup and mix.

7. Soak in cold water for about 10 minutes, drain the water, and microwave for about 10 seconds, add melted gelatin, mix, and mix with thinly whipped cream.

8. Place the boiled peach flesh on the cooled cheesecake, pour the mascarpone cheese batter on it, flatten it, and harden it in the freezer for 2 hours

9. Put water, sugar, and starch syrup in a pot and boil it until it reaches 103 degrees, then pour over white couverture chocolate and mix.

10. Remove the moisture from the gelatin soaked in cold water for about 10 minutes, mix, add condensed milk and peach syrup, mix, and color with food coloring.

11. Sift through a sieve, cool to about 27 degrees, and pour over the cake taken out of the mold to coat.

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