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Raspberry Double Fromage

Raspberry Double Fromage Cake Recipe

Pinklady
The Double Fromage Cake is a Japanese invention, famously popularized by LeTAO, a patisserie based in Hokkaido. Known for its unique two-layer composition – a baked cheesecake base topped with a creamy, airy mousse – it quickly became a global sensation.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Japanese
Servings 8 Servings
Calories 320 kcal

Equipment

  • 8-inch springform pan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Food processor or rolling pin (for crushing crackers)
  • Baking sheet
  • Small saucepan
  • Fine-mesh strainer

Ingredients
  

For the Base:

  • 150g graham crackers (about 10 pieces)
  • 75g unsalted butter, melted
  • For the Baked Cheesecake Layer:200g cream cheese, softened
  • 70g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 100ml heavy cream
  • 1 tbsp all-purpose flour

For the Mousse Layer:

  • 200g cream cheese, softened
  • 70g powdered sugar
  • 200ml heavy cream, whipped to soft peaks
  • 1 tsp gelatin powder dissolved in 2 tbsp warm water
  • 150g fresh or frozen raspberries (pureed and strained)

For Garnish:

  • Fresh raspberries
  • Raspberry sauce
  • Mint leaves

Instructions
 

  • Step 1: Prepare the Crust
    Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin.
    Mix the crumbs with melted butter until evenly coated.
    Press the mixture firmly into the bottom of the springform pan.
    Refrigerate for 15 minutes to set the base.
  • Step 2: Make the Baked Cheesecake Layer
    Preheat your oven to 160°C (320°F).
    In a mixing bowl, beat cream cheese and sugar until smooth.
    Add the egg, vanilla extract, and heavy cream, and mix until fully combined.
    Sift in the flour and fold gently into the mixture.
    Pour the batter over the crust and smooth the top.
    Bake for 20 minutes, then let it cool completely.
  • Step 3: Prepare the Raspberry Mousse Layer
    Beat the cream cheese and powdered sugar together until smooth and creamy.
    Mix in the raspberry puree until fully incorporated.
    Fold in the whipped cream gently to maintain the mousse’s airy texture.
    Add the dissolved gelatin and mix thoroughly.
    Spread the mousse over the baked cheesecake layer and smooth the top.
    Refrigerate for at least 6 hours or overnight.
  • Step 4: Garnish and Serve
    Carefully remove the cake from the springform pan.
    Decorate with fresh raspberries, a drizzle of raspberry sauce, and a few mint leaves.
    Slice and serve chilled.

Video

Keyword Raspberry Double Fromage Cake Recipe