Naked Matcha Double Cheesecake Recipe (Japanese Double Fromage Cheesecake)

My matcha double cheesecake recipe is my take on the original 'double fromage' cheesecake from Japan.

First made by a Japanese patisserie called LeTAO in Otaru, Hokkaido, the original 'double fromage' (literally meaning 'double cheese') cheesecake is made with a light sponge cake base, a baked cheesecake layer and a lighter no-bake cheesecake on top. The whole cheesecake is then covered in a thin layer of whipped cream and sponge cake crumbs are used to coat it.

I felt like doing a much lazier version, however, and decided to do a 'naked' one without the sponge cake. This naked matcha double cheesecake is just the baked cheesecake layer and the no-bake cheesecake layer.

You can also make a crushed biscuit base for the baked cheesecake, but I was too lazy even for that, just making it Basque cheesecake-style without any base.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Baked Cheesecake Layer:

2 tsp matcha
50ml full fat milk
80ml double cream
150g cream cheese
100g mascarpone cheese
50g caster sugar
1 egg

No-Bake Cheesecake Layer:

1/2 tsp gelatin (2g)
2 tbsp water
1 tsp matcha
50ml full fat milk
50ml double cream
15g sugar
100g mascarpone cheese

Topping:

150ml double cream, whipped to soft peaks

Method:

1. Preheat the oven to 150°C, lightly grease a 7" springform pan with vegetable oil, and line the bottom with baking paper. Cover the outside of the tin with kitchen foil so no water gets in later.

2. First, make the baked cheesecake layer: sift the matcha into a small bowl and whisk in the milk, followed by the double cream. In a bigger bowl, whisk the cream cheese, mascarpone, sugar and egg together, and then whisk in the matcha mixture.

3. Pour the batter into your prepared tin, place the tin in a large roasting pan, and pour boiling water into the roasting pan (not into the cake tin) to about 1/3 of the way up the baking tin. Bake for 50–60 minutes, or until risen around the edges and just a little jiggly in the middle. Leave to cool completely (put the tin on a little kitchen paper to absorb any moisture that leaks from the pan).

4. To make the no-bake layer, sprinkle the gelatin over the water evenly in a small bowl and leave to soak for a minute or two. Meanwhile, sift the matcha into a separate small bowl, whisk in the milk and then the double cream.

4. Pour the mixture into a small saucepan, add the sugar and heat over a medium heat until just steaming, then stir in the soaked gelatin until dissolved. Switch the heat off and use the residual heat to melt in the mascarpone, and let cool to room temperature (or just a little warm is fine).

5. Pour over the cooled baked layer, and chill in the fridge for at least four hours or overnight to set.

6. Gently run a knife around the edge of the tin before releasing the cake and transferring to a plate. Pipe on the double cream for the topping and serve.

Enjoy, and have fun.