Japanese Double Layer Cheesecake

LeTAO Double Layer Cheesecake is a classic dessert from the famous LeTAO pastry shop in Hokkaido, Japan. Known for its light texture and delicate cheese flavor, this cheesecake has become one of Japan's most popular sweets.

Inspired by the original, I wanted to recreate this iconic cake at home. With a soft sponge cake base, a creamy baked cheesecake layer, and a light mascarpone mousse topping, it has a strong and rich creamy flavor with a silky texture that melts in your mouth.

🥣 Tools You Need

1. Hand mixer
2. 6-inch round baking pan
3. Parchment paper/Pan side liner
4. Mixing bowls
5. Whisk and Spatula
   
6. Hand food processor (for cake crumbs)

📝 Ingredients

Sponge Cake Base

1. 150g whole eggs (about 3 eggs)
2. 100g low-gluten wheat flour
3. 80g sugar
4. 26g unsalted butter
5. 40g milk
6. 6g corn syrup (optional)

Layer 1: Basque Cheesecake

1. 200g cream cheese
2. 35g sugar
3. 2 eggs
4. 80g heavy cream (35% fat)
5. 4g flour or cornstarch (optional)

Layer 2: Mascarpone Cheese Mousse

1. 2 egg yolks
2. 30ml milk or water
3. 30g sugar
4. 100g mascarpone cheese
5. 180g heavy cream (35% fat)
6. 4g gelatin

Decoration

1. A little amount of whipped cream for a thin coating
2. Sponge cake crumbs
   

🍳 Step-by-Step Instructions

Part 1 - Prepare the Sponge Cake Base

1. Preheat the oven and prepare the baking pan

Preheat your oven to 160°C (320°F) conventional oven, or 145°C (285°F) fan oven.

Line the bottom and sides of your cake pan with parchment paper.

2. Whip the egg mixture

Add eggs, sugar, and corn syrup (optional) into a mixing bowl. Set the bowl over warm water and gently heat the mixture while mixing. Beat on high speed until the batter color becomes pale, the texture becomes thick and fluffy (ribbon stage) and increased in volume.

3. Add the flour

Sift flour into the batter and gently mix until just combined. Do not over-mix.

4. Add butter and milk mixture

Warm the milk and butter together until melted and pour into the batter; gently fold until smooth.

5. Bake the sponge cake

Pour the batter into the prepared pan. Bake at 160°C (320°F), or 145°C (285°F) fan oven, for about 40 minutes.

When finished, tap the cake pan gently to release hot air, turn the cake upside down to cool it completely.

Slice horizontally a piece of sponge cake about 1.5 cm thick for the cheesecake base. Put the remaining sponge cake in the fridge for decoration later.

Part 2 - Make the Basque Cheesecake Layer

1. Prepare the cheesecake batter

Place cream cheese and sugar in a bowl. Mix over warm water until smooth and creamy. Add eggs and heavy cream. Mix until fully combined. Sift in flour or cornstarch and mix gently.

2. Bake the cheesecake layer

Place the sponge cake slice at the bottom of the cake pan. Pour the cheesecake batter over the sponge layer.

Bake at 150°C (300°F) for 25 minutes. Then let it cool completely after baking, chill for about 2 to 4 hours until firm.

Part 3 - Make the Mascarpone Mousse Layer

1. Prepare the egg yolk mixture

Combine egg yolks, sugar, and milk/water over the heat. Stir until the mixture becomes slightly thicker.

Soak gelatin sheets in cold water until softened. Squeeze out excess water. Add gelatin into the warm egg mixture and stir until dissolved.

 You can sift to remove lumps.

2. Prepare the mousse

Add heavy cream and mascarpone to the yolk mixture, whip until it reaches a soft, yogurt-like consistency.

3. Assemble the cake

Take the chilled cheesecake from the freezer. Slowly pour the mascarpone mousse over the top.

Refrigerate for at least 2 hours, or overnight for the best texture.

Part 4 - Decoration

Take out the remaining sponge cake. Blend it in a food processor until it becomes fine crumbs.

Whip a small amount of heavy cream. Spread a thin layer of whipped cream on the top and sides of the cake

Cover the cake completely with crumbs.

Your homemade LeTAO style Japanese Double Layer Cheesecake is ready! 🍰

🙋 Common Questions

• Can I make this cheesecake ahead of time?

Yes. This cheesecake is better after resting overnight. The layers become more stable and the flavors develop beautifully.

• Why did my sponge cake collapse?

The most common reasons are:

Eggs were not whipped enough

The batter was mixed too aggressively

The butter mixture was added too quickly

Its not fully baked

• Can I replace mascarpone cheese?

Yes. You can replace mascarpone with cream cheese, but mascarpone creates a lighter and smoother mousse texture.

• Do I need corn syrup?

No. Corn syrup is optional. It helps the sponge cake stay softer and slightly more moist.

• Why do I need to freeze the cheesecake layer?

Freezing helps the layers stay clean and stable when adding the mousse layer. It also makes the final cake easier to slice.

• How long can I store this cheesecake?

Keep it covered in the refrigerator for up to 3 days. For the best texture and flavor, enjoy within 24–48 hours.

Enjoy your homemade Japanese Hokkaido-style Double Layer Cheesecake! 🎂

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