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1
Choose your favorite recipe to bake a sponge cake (I recommend the recipe by patissier Rumi Kojima).
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2
Cool it off completely.
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3
If possible, prepare it a day in advance.
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4
Since the batter will be baked in a double boiler, prevent water from spilling into the cake pan by covering the bottom with aluminum foil.
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5
Cut off a 1.2 cm-thick layer of sponge cake and set it on the bottom of the prepared cake pan.
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6
The remainder of the cake will be used later.
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7
Preheat the oven to 160C.
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8
To prepare the baked cheesecake, add all of the ingredients for the baked cheesecake into a food processor and process until smooth.
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9
Strain the batter and pour into the cake pan with the cake layer at the bottom.
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10
Pour hot water into a baking dish and steam-bake the cake in the oven for 35-40 minutes at 160C.
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11
Bake until lightly browned.
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12
Let it completely cool in the pan.
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13
To prepare the no-bake cheesecake, sprinkle and soak the gelatin powder in 2 tablespoons of water.
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14
Combine all of the ingredients except for the heavy cream for the no-bake cheesecake.
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15
I used a food processor, but it's easier to mix it in a bowl!
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16
Beat the heavy cream until soft peaks form.
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17
Scoop out one ladleful of whipped cream (about 60 g) and set it aside in the refrigerator for the finishing touch!
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18
Microwave the gelatin for a few seconds to make it silky, add it into the no-bake cheesecake batter from Step 8, then strain it through a colander.
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19
Use a rubber spatula to strain, since it will not flow through the sieve.
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20
Mix the strained batter and the remaining whipped cream from Step 9.
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21
Pour the batter into the cake pan on top of the baked cheesecake.
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22
Smooth the surface and let it set in the freezer until it hardens.
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23
Meanwhile, slice off the browned surface of the sponge cake and blend the white cake in a food processor.
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24
There you have fluffy sponge crumbs.
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25
There will be leftover crumbs, which you can use in a different dessert!
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26
So, stay tuned...
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27
Once the non-bake cheesecake part sets, remove it from the pan and spread the reserved whipped cream from Step 10 on the top and sides.
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28
A thin layer should be enough.
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29
Coat the entire surface of the cake with the sponge cake crumbs.
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30
They may come off easily, so gently press them into the cake...
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31
It's done!
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32
It should still be frozen at this point, so thaw it before you it.
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33
It's hard to sit by and wait.
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34
Freezing the non-baked cheesecake batter makes the cake easier to handle, but if you prefer to eat it right away, set the batter in a refrigerator instead at Step 13.
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35
It will still need to set completely.
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36
The pure white and fluffy cake will bring you delight from the first bite.
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37
The cake is large, so eat as much as you want!
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38
Use the leftover sponge cake crumbs from this recipe by combining them with heavy cream and chocolate to turn them into another dessert!
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39
Give them a try, too
