Lemon Tea Double Fromage Cheesecake
@kaso.kitchen
- Prep Time: 4 hours
- Cook Time: 3 hours
Lemon Tea Double Fromage Cheesecake
@kaso.kitchen
Black tea sponge cake
Directions
- Gently beat the room temperature eggs, add sugar and beat at high speed with the hand mixer. Whisk until the mixture turns into an off-cream color.
- Lift the mixer and swirl a number 8 on the surface of the batter with the dripping mixture. It is whisked enough when the pattern is visible and disappears after 2-3 seconds.
- Add sifted flour and black tea powder in two batches. Fold gently forming a letter J with a spatula.
- Gently add melted butter and milk (or soy milk, coconut milk) and mix well.
- Pour the batter into a cake mold, gently tap the mold to remove any large air bubbles. Bake at 150 degrees for 30 minutes. Let cool and cut into two slices crosswise.
Tips:
- Put the eggs into warm water and beat them, which can speed up the beating speed and make the
Lemon tea baked cheesecake
Directions
- Let the cream cheese sit at room temperature for 1 hour to soften. Beat until creamy, then add sugar and beat again until the sugar dissolves.
- Combine eggs, black tea powder, cream, lemon juice and lemon peel. Mix until smooth and sift the mixture.
- Place the black tea cake slices in the bottom of the cake mold. Pour in the cheesecake filling, and bake at 15-degrees for 20 minutes. Let cool.
Lemon non-baked mascarpone mousse
Directions
- Soak the gelatin sheets until soft.
- Combine the mascarpone cheese, sugar and cream respectively, and mix until creamy.
- Stir and mix in the lemon juice and gelatin swiftly.
- Spread 2/3 of the mascarpone mousse on the baked cheesecake. Refrigerate for at least 3 hours. Store the remaining mousse in the refrigerator.
Tips:
- Mascarpone cheese is a softer and creamier option, alternatively you may use 100 grams of cream cheese instead.
Cake Assembly
Directions
- Spread the remaining mascarpone mousse evenly around the edges of the cake.
- Cover the surface of the cake with crumbs of the black tea sponge cake. Refrigerate it for at least 3 hours before consuming.
Tips:
- Freeze the cake for 2 hours and it will taste like ice cream!