Indulge in the Ultimate Matcha Crème Brûlée Double Fromage Cheesecake Delight

Matcha Crème Brûlée Double Fromage Cheesecake, a mouthful to say and an absolute delight to taste. Is the perfect fusion dessert for those who appreciate the rich flavors of matcha and the creamy indulgence of cheesecake. This exquisite creation combines the delicate bitterness of Green tea crème brûlée cheesecake with the decadent creaminess of double fromage cheesecake. Resulting in a dessert experience that is both sophisticated and indulgent.

A slice of decadent matcha-infused cheesecake topped with caramelized sugar, a perfect fusion of Japanese flavors

Understanding Matcha Crème Brûlée

To create this culinary masterpiece, one must first understand the components involved. Matcha crème brûlée typically consists of matcha-infused custard topped with a caramelized sugar crust. Achieved by torching the surface to create a crispy layer. The process requires precision and patience to achieve the perfect balance of flavors and textures.

Exploring Double Fromage Cheesecake

Double fromage cheesecake, originating from Japan, is characterized by its dual layers of fluffy soufflé cheesecake and rich baked cheesecake. The result is a dessert that is light yet satisfying, with a creamy texture and a hint of tanginess from the cream cheese.

The Fusion: Matcha Crème Brûlée Double Fromage Cheesecake

The marriage of Green tea crème brûlée cheesecake is a stroke of genius, combining the best elements of both desserts. The earthy notes of matcha complement the creamy sweetness of the cheesecake, creating a harmonious blend of flavors that is sure to tantalize the taste buds.

How to Make Green tea crème brûlée cheesecake at Home

While this dessert may sound intimidating to make, with the right ingredients and instructions, it can be recreated at home. Begin by preparing the matcha crème brûlée base, followed by the Green tea crème brûlée cheesecake layers. Finally, assemble the dessert and allow it to set in the refrigerator before serving.

Health Benefits of Matcha Crème Brûlée Double Fromage Cheesecake

Despite its indulgent nature, Green tea crème brûlée cheesecake offers some health benefits. Matcha is renowned for its antioxidant properties, while cheesecake provides a good source of calcium and protein. When enjoyed in moderation, this dessert can be a guilt-free treat for dessert lovers.

Where to Find Matcha Crème Brûlée Double Fromage Cheesecake

While this dessert may not yet be mainstream, it can be found at select bakeries, cafes, and restaurants specializing in Japanese or fusion cuisine. Alternatively, adventurous home cooks can find numerous recipes and tutorials online to recreate this dessert in their own kitchen.

Why Matcha Crème Brûlée Double Fromage Cheesecake Is a Crowd-Pleaser

The popularity of Green tea crème brûlée cheesecake can be attributed to its unique flavor profile and irresistible allure. With its velvety texture, bold green color, and satisfying sweetness, it’s no wonder this dessert has captured the hearts (and stomachs) of dessert enthusiasts worldwide.

Tips for Serving and Pairing Matcha Crème Brûlée Double Fromage Cheesecake

For optimal enjoyment, serve Green tea crème brûlée cheesecake chilled, allowing the flavors to meld together harmoniously. Pair it with a hot cup of green tea or a refreshing glass of jasmine tea to enhance the experience further.

Variations of Green tea crème brûlée cheesecake

While the classic recipe is undoubtedly delicious, there are endless variations and adaptations to explore. Experiment with different types of matcha, add toppings like fresh berries or toasted almonds, or incorporate other flavors such as chocolate or citrus for a unique twist on this beloved dessert.

The Cultural Significance of Matcha

Matcha holds a special place in Japanese culture, revered for its ceremonial significance and health benefits. The incorporation of matcha into desserts like crème brûlée and cheesecake reflects the modern fusion of traditional and contemporary culinary practices.

Matcha Crème Brûlée Double Fromage Cheesecake: Perfect for Special Occasions

Whether it’s a birthday celebration, anniversary dinner, or holiday gathering, Green tea crème brûlée cheesecake is the perfect dessert for any special occasion. Its elegant presentation and luxurious flavors are sure to impress even the most discerning of guests.

The Artistry of Presentation

Elevate your Green tea crème brûlée cheesecake with artistic presentation techniques. Dust the surface with powdered sugar or cocoa powder, garnish with fresh mint leaves or edible flowers, and arrange on a decorative platter for a stunning visual display.

Common Misconceptions About Matcha Crème Brûlée Double Fromage Cheesecake

Despite its growing popularity, there are still some misconceptions surrounding Green tea crème brûlée cheesecake. Many people mistakenly believe that matcha is overly bitter, while others worry about the calorie content of cheesecake. In reality, when made with high-quality ingredients and enjoyed in moderation, this dessert can be both delicious and relatively guilt-free.


In conclusion, matcha crème brûlée double fromage cheesecake is a delectable dessert that offers a unique blend of flavors and textures. Whether enjoyed at a fancy restaurant or homemade with love, this dessert is sure to leave a lasting impression on anyone fortunate enough to taste it.

FAQs (Frequently Asked Questions)

  1. Is matcha crème brûlée double fromage cheesecake difficult to make at home?
    • While it may seem daunting, with the right recipe and instructions, it can be made successfully by home cooks of all skill levels.
  2. Where can I buy matcha powder for this recipe?
    • Matcha powder can be found at specialty grocery stores, health food stores, or online retailers.
  3. Can I use regular cheesecake instead of double fromage cheesecake?
    • While it won’t be exactly the same, you can certainly use traditional cheesecake as a substitute if double fromage cheesecake is unavailable.
  4. How long does Green tea crème brûlée cheesecake last in the refrigerator?
    • When stored properly in an airtight container, it can last up to 3-4 days in the refrigerator.
  5. Can I freeze Green tea crème brûlée cheesecake for later?
    • Yes, you can freeze leftovers for up to one month. Just be sure to thaw it in the refrigerator before serving.

Indulge in the Ultimate Matcha Crème Brûlée Double Fromage Cheesecake Delight

Experience the delightful fusion of matcha, crème brûlée, and cheesecake in one decadent dessert.
5 from 1 vote
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Prep Time: 1 hour
Cook Time: 2 hours
5 hours
Total Time: 8 hours
Servings: 6 peoples
Calories: 300kcal


For the sponge cake

  • 3 large eggs about 150 g, room temperature, separated into two bowls
  • 1/4 teaspoon cream of tartar
  • 1/4 cup 50 g granulated sugar
  • 1 tablespoon plus 1 teaspoon 20 g neutral oil
  • About 1/2 cup 65 g all-purpose flour, sifted
  • 1/8 cup 30 g milk
  • 1 tablespoon matcha
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the baked cheesecake

  • 200 g cream cheese
  • 1/3 cup 67 g granulated sugar
  • 1 large egg 50 g
  • 3 tablespoons about 45 g heavy cream
  • 1 tablespoon matcha
  • 1 teaspoon vanilla extract
  • 1 teaspoon miso red or white

For the matcha gelee

  • 1/2 teaspoon matcha sifted
  • 1 teaspoon gelatin
  • 2 teaspoons granulated sugar
  • 1/4 cup 60 g water

For the unbaked cheesecake

  • 1 large egg about 50 g
  • 1 1/2 tablespoon 25 g milk
  • 1/4 cup 50 g granulated sugar
  • 100 g mascarpone cheese
  • 2 1/2 teaspoons gelatin
  • 3/4 cup about 175 g heavy cream

Other ingredients

  • sugar for dusting
  • toppings of choice



  • Line a 6-inch (15-cm) springform pan with a parchment circle. Nestle a strip of parchment paper into the sides of the cake pan to form a collar.
  • Preheat the oven to 305°F (151°C) with a rack in the center.

Make the sponge cake.

  • Using a stand mixer (or hand mixer), beat the egg whites and cream of tartar on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high and beat until glossy, tripled in volume, and stiff peaks form.
  • Add the egg yolks, 1 at a time, and beat until just combined.
  • Mix in the remaining sponge cake ingredients until well-combined, scraping down the sides of the bowl as needed.
  • Transfer to the prepared pan and bake for about 40 minutes. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
  • Keep the oven running.
  • Take pan out of the oven. Remove the parchment paper allow the cake to cool completely on a wire rack.
  • Cut the cake in half, cross-wise. Cover and set aside one-half of the cake.
  • Line the springform pan with a parchment circle and collar again. Place the other half of the cake into the pan. Cover and set aside for now.

Make the baked cheesecake.

  • In a blender, blend together all the baked cheesecake ingredients until smooth and non-lumpy, scraping down the sides of the blender bowl as needed. Pour the batter into the prepared pan (with the cake layer on the bottom) and bake for 40 minutes. The center should be wobbly but not runny. Cool completely. (Note that you can pre-blend the cheesecake batter and refrigerate overnight or up to a day in advance.)

Make the matcha gelee.

  • Combine all the ingredients in a microwave-safe bowl and microwave for 10 seconds. Mix to dissolve all the gelatin in the water. Pour over the top of the baked cheesecake layer and refrigerate. Meanwhile… (if you’re tired at this point, you can make the next layer at a later time.)

Make the unbaked cheesecake.

  • Bloom the gelatin in 1 tablespoon of hot water and set aside.
  • Using a double-boiler, heat the egg, milk, and sugar. Mix until the sugar dissolves. (Eggs are pasteurized at 140F, temperatures higher than that will cook the egg.) Add the bloomed gelatin and mascarpone cheese and mix until combined. Remove from heat and cool completely.
  • In a stand mixer fitted with the whisk attachment (or with a hand mixer), whip the heavy cream until stiff peaks form. Reserve some of the whipped cream for coating the cake later. Fold the cheese mixture into the heavy cream gently, until well incorporated. Pour into the pan (topping the gelee layer). Smooth out the top of the cake, cover, and refrigerate for a few hours.

Assemble the cake.

  • Turn the half of the sponge cake you had set aside earlier into crumbs. The easiest way to do this is to use a blender or food processor.
  • Remove the cake from the refrigerator and the cake pan. Remove all the parchment paper. Coat the cake with the reserved whipped cream, but leave the top uncoated. Pat on the cake crumbs to cover the sides of the cake entirely.
  • Sprinkle a layer of sugar on top of the cake. Burn the sugar layer with a blow torch to achieve a crème brûlée effect. (The top layer needs to be very cold in order for it not to melt, so freeze the cake for about 30 minutes before using the blow torch.)
  • Top with optional toppings, like fruits or garnish with gold flakes. Enjoy!


Calories: 300kcal

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