Double Cheesecake

I miss cheesecake ^^

Yes, I love it, but I can't stop eating it so I try not to make it often, haha. 

This time is a double cheesecake, a combination of baked cheesecake and cheese cream. I had to test many times until I got the right recipe because it's not easy to get rich and smooth cheesecake. 

The base is a baked cheesecake that's close to the Basque cheesecake but softer then topped with Mascarpone cream. At first, I tried to use cream cheese in both cake and cream, but it was too heavy so I had to use Mascarpone instead. 

The baked cheesecake is easy to make, however you need some attention for the Mascarpone cream. When whipping the whipping cream for the Mascarpone cream, whip it until the cream thickens but not thick enough to form a peak. Because if the cream is too thick it will make folding more difficult and the finished cream won't become smooth. 

Double Cheesecake

 17.7 x 8.6 x 6 cｍ loaf pan

Cheesecake

200 g ........................... Cream cheese

1/2 tsp .......................... Vanilla Extract

1/8 tsp .......................... Salt

60 g ............................. Granulated sugar

9 g ............................... Cake flour

2  ................................. Eggs

150 g ........................... Whipping cream

Mascarpone cream 

75 g ............................ Mascarpone cheese

20 g ............................ Granulated sugar

1/8 tsp .......................... Salt

150 g ........................... Whipping cream

Preheat the oven to 250°C.
Line the  17.7 x 8.6 x 6 cｍ loaf pan with baking paper, and set it aside.

Put the cream cheese, vanilla extract, and salt into a bowl and beat until smooth.

Pour the sugar into the bowl and sift the flour into the bowl. 

Beat until fully combined.

Pour the eggs into the bowl and mix to combine.

Pour the whipping cream into the bowl.

And mix to combine.

Pour the batter into the prepared pan.

Lightly tap the pan to remove large air bubbles.

Bake in 250℃  Preheated oven for 20 minutes.

Remove from the oven and let the cake cool completely.

 Wrap with plastic wrap.  Refrigerate for 12 hours.

Put the Mascarpone cheese, sugar, and salt into a bowl.

Mix with a spatula until smooth.

Whip the whipping cream until the cream thickens but not thick enough to form a peak

Fold the whipped cream into the Mascarpone cheese mixture (divided into 3 additions).

Until fully combined.

Top the baked cheesecake with Mascarpone cream.

Refrigerate until the Mascarpone cream sets before serving.

Double Cheesecake