Uploaded April 2021 | Updated September 2026, 1 week ago
This is a blue theme double fromage cheesecake. In order to get the pastel blue color in mousse layer, I have used the blue pea powder and added blueberries to make the double fromage cheese cake more fruity.
Ingredients
~ Sponge cake ~
one 8 inch sponge cake
~ Baked Cheese Layer ~
140g cream cheese
50g sugar
50g whipping cream
1 egg
5g cake flour
~ Mousse Cheese Layer ~
86g mascarpone cheese or cream cheese
30g sugar
140g whipping cream
4g blue pea flower powder
4g gelatine
25g milk
Some blueberries
~ Pan ~
6 inch mousse ring
Method
~ Sponge Cake ~
- Slice a thin layer of the cake, place in a lined tray.
- Use a 6” mousse ring to cut it out. Remove the excess cake from the edges, do not move the cake from the ring, let it sit in the ring on the tray.
- For the remaining cakes, trim all the brown crust and edges. Cut into smaller pieces and freeze it for an hour.
- Use food processor to blend the cake into fine crumbs. Refrigerate the cake crumbs for later decoration.
~ Baked Cheese Layer ~
- Bring the cream cheese and egg to the room temp.
- Line the mousse ring internally with parchment paper.
- Beat the cream cheese and sugar until smooth.
- Add the egg and mix until well combined.
- Then add the whipping cream and mix until well combined.
- Add the cake flour, mix until smooth.
- Pour the batter on top of the sponge cake in the mousse ring. (You may strain the batter before pouring).
- Bake at 150C for 25min with a pan of water at the lowest level in the oven (steam bake).
- When done, remove from oven and let it cool.
~ Mousse Cheese Layer ~
- Bloom (hydrate) the gelatine with milk for 5mins.
- Double boil the mixture and stir until the gelatine is dissolved.
- Add the cheese and mix until smooth. Set aside.
- Mix the whipping cream with blue pea flower powder until well combined.
- Whisk the whipping cream and sugar until soft peak.
- Fold in the cheese mixture until well combined.
- Keep 40g of this mousse batter aside and refrigerate it for coating the cake later.
- Pour the mousse batter on top of the cooled baked cheesecake.
- Place some blueberries into the mousse. Spread evenly the mousse with spatula or scraper.
- Cover the top and refrigerate the cake overnight.
~ Assemble of cake ~
- On the next day, take the cake out from the fridge.
- Remove the mousse ring, this should be easy with the internal paper lining.
- Spread the left over mousse on top and side of the cake.
- Coat the cake with the crumbs.
- Decorate the cake with blueberries
This is a blue theme double fromage cheesecake. In order to get the pastel blue color in mousse layer, I have used the blue pea powder and added blueberries to make the double fromage cheese cake more fruity.
Ingredients
~ Sponge cake ~
one 8 inch sponge cake
~ Baked Cheese Layer ~
140g cream cheese
50g sugar
50g whipping cream
1 egg
5g cake flour
~ Mousse Cheese Layer ~
86g mascarpone cheese or cream cheese
30g sugar
140g whipping cream
4g blue pea flower powder
4g gelatine
25g milk
Some blueberries
~ Pan ~
6 inch mousse ring
Method
~ Sponge Cake ~
- Slice a thin layer of the cake, place in a lined tray.
- Use a 6” mousse ring to cut it out. Remove the excess cake from the edges, do not move the cake from the ring, let it sit in the ring on the tray.
- For the remaining cakes, trim all the brown crust and edges. Cut into smaller pieces and freeze it for an hour.
- Use food processor to blend the cake into fine crumbs. Refrigerate the cake crumbs for later decoration.
~ Baked Cheese Layer ~
- Bring the cream cheese and egg to the room temp.
- Line the mousse ring internally with parchment paper.
- Beat the cream cheese and sugar until smooth.
- Add the egg and mix until well combined.
- Then add the whipping cream and mix until well combined.
- Add the cake flour, mix until smooth.
- Pour the batter on top of the sponge cake in the mousse ring. (You may strain the batter before pouring).
- Bake at 150C for 25min with a pan of water at the lowest level in the oven (steam bake).
- When done, remove from oven and let it cool.
~ Mousse Cheese Layer ~
- Bloom (hydrate) the gelatine with milk for 5mins.
- Double boil the mixture and stir until the gelatine is dissolved.
- Add the cheese and mix until smooth. Set aside.
- Mix the whipping cream with blue pea flower powder until well combined.
- Whisk the whipping cream and sugar until soft peak.
- Fold in the cheese mixture until well combined.
- Keep 40g of this mousse batter aside and refrigerate it for coating the cake later.
- Pour the mousse batter on top of the cooled baked cheesecake.
- Place some blueberries into the mousse. Spread evenly the mousse with spatula or scraper.
- Cover the top and refrigerate the cake overnight.
~ Assemble of cake ~
- On the next day, take the cake out from the fridge.
- Remove the mousse ring, this should be easy with the internal paper lining.
- Spread the left over mousse on top and side of the cake.
- Coat the cake with the crumbs.
- Decorate the cake with blueberries
