Double fromage cheesecake was invented by a Japanese bakery chain LeTAO. Double fromage cheesecake is made up of a sponge cake layer, a layer of baked cheesecake, topped with a layer of no-bake cheesecake. Once set, the entire cake is dusted with leftover sponge cake crumbs and whipped cream. As with many Asian-style cakes, it’s light and lightly sweetened — perfect for warm summer evenings. Let's get started!

Supplies

▷Ingredients(15 cm (6 inch) cheesecake mould):

- 1 prepared pink strawberry cake.

■Baked cheesecake

-200g of cream cheese

-45g sugar 1 egg

-85g heavy cream

-10g cake flour

-15g strawberry syrup

■No-bake cheesecake

-100g cream cheese

-10g sugar

-15g milk

-2g gelatin (vegetarian substitute : agar-agar)

-100g heavy cream

-10g sugar

Step 1: Preparation

1. before you start, make sure your cheesecake pan is greased with cold butter and lined with parchment paper.

2. Cut a thin layer of your strawberry cake to use as a base for the cake. Place it at the bottom of the pan. Reserve the rest of the cake for later.

3. Make sure the bottom of your pan is lined with aluminum foil to prevent leakage.

Step 2: Baked Cheesecake

**Please view all the pictures

1. Mix together the cream cheese and sugar until combined. Then mix in the heavy cream until combined. Be sure to use a spatula.

2. Add in 1 egg and mix until combined.

3. Sift your flour and mix until combined.

4. Add in your strawberry syrup and mix until combined. I used store-bought strawberry syrup.

5. Pour it in your cheesecake pan. Find a cake pan that is significantly larger than your cheesecake pan, and place your cheesecake inside. (My pan was 8 inches wide and my cheesecake pan was 6 inches wide). Add hot water into the larger pan, and bake it at 302 degrees Fahrenheit for 40-50 minutes.

6. Cool it for at least 3 hours before proceeding. Be sure to remove the foil from the outside of your cake. DO NOT REMOVE THE PARCHMENT PAPER FROM INSIDE THE PAN. DO NOT UNMOLD YOUR CAKE YET.

Step 3: No-Bake Cheesecake

1. Mix together the cream cheese and sugar until combined.

2. Whip the cream until it is slightly thickened, like the texture of yogurt.

3. Mix together the warm milk and gelatin. Let it sit for 5 minutes.

4. Add it to the cream cheese mixture and then mix it all together.

5. Add in the heavy cream and fold it until combined.

6. Add it to the cheesecake pan. Let it sit for at least 4 hours. It's best to let it set for 8-10 hours.

7. While you're waiting, crumble your leftover cake into fine crumbs. You can crush the cake with your hands, or use a food processor.

Step 4: Decorating/ Final Product

1. After at least 4 hours, remove your cheesecake from your mould.

2. Whip some cream. Cover your cake entirely with cream. Then cover your cake with the crumbled cake crumbles you crumbled earlier. Top it off with halved strawberries, and it's ready to eat!