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1
Make the sponge cake: Microwave the white chocolate and butter until softened.
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2
Mix the matcha into it.
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3
Combine the egg yolks and cream with the mixture from step 1.
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4
In a separate bowl, beat the egg whites and sugar together to make a soft meringue.
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5
Add 1/3 of the meringue to the batter and mix well with a whisk.
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6
Add the rest of the meringue and fold it in.
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7
Pour the batter into the mold.
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8
Put in a baking pan filled with water, and steam-bake in a 130C oven for 40 to 50 minutes.
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9
Leave to cool.
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10
Make the unbaked cheesecake: Soften the gelation powder in 3 tablespoons of water.
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11
Microwave the cream cheese to soften, and mix with the yogurt.
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12
Dissolve the sugar in the cream in a small pan.
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13
Add the softened gelatin, and mix until dissolved.
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14
Pour this in the bowl from step 6 little by little.
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15
Take out the sponge cake baked earlier.
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16
Remove a very thin layer off the top, and cut off 1 to 2 cm around the perimeter.
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17
Put the sponge cake in the middle of the mold, and pour in the unbaked cheesecake batter, reserving 5 tablespoons of the batter to mix with the matcha.
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18
Mix the matcha into the remaining batter, and drizzle randomly onto the batter in the mold.
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19
Draw a marble pattern in the batter with a skewer.
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20
Chill in the refrigerator for at least 2 hours.
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21
Microwave a moistened and wrung out kitchen towel for a minute, and wrap it around the mold to warm it up and melt the outside of the cheesecake a little.
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22
The cake can then be cleanly unmolded.
