Choose your favorite recipe to bake a sponge cake (I recommend the recipe by patissier Rumi Kojima). Cool it off completely. If possible, prepare it a day in advance.
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.
Cut off a 1.2 cm-thick layer of sponge cake and set it on the bottom of the prepared cake pan. The remainder of the cake will be used later. Preheat the oven to 160℃.
To prepare the baked cheesecake, add all of the ingredients for the baked cheesecake into a food processor and process until smooth.
Strain the batter and pour into the cake pan with the cake layer at the bottom. Pour hot water into a baking dish and steam-bake the cake in the oven for 35-40 minutes at 160℃.
Bake until lightly browned. Let it completely cool in the pan.
To prepare the no-bake cheesecake, sprinkle and soak the gelatin powder in 2 tablespoons of water.
Combine all of the ingredients except for the heavy cream for the no-bake cheesecake. I used a food processor, but it's easier to mix it in a bowl!
Beat the heavy cream until soft peaks form.
Scoop out one ladleful of whipped cream (about 60 g) and set it aside in the refrigerator for the finishing touch!
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. Use a rubber spatula to strain, since it will not flow through the sieve.
Mix the strained batter and the remaining whipped cream from Step 9.
Pour the batter into the cake pan on top of the baked cheesecake. Smooth the surface and let it set in the freezer until it hardens.
Meanwhile, slice off the browned surface of the sponge cake and blend the white cake in a food processor.
There you have fluffy sponge crumbs. There will be leftover crumbs, which you can use in a different dessert! So, stay tuned...
Once the non-bake cheesecake part hardens, remove it from the pan and spread the reserved whipped cream from Step 10 on the top and sides. A thin layer should be enough.
Coat the entire surface of the cake with the sponge cake crumbs. They may come off easily, so gently press them into the cake...
It's done! It should still be frozen at this point, so thaw it before you it. It's hard to sit by and wait.
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. It will still need to set completely.
The pure white and fluffy cake will bring you delight from the first bite. The cake is large, so eat as much as you want!
Use the leftover sponge cake crumbs from this recipe by combining them with heavy cream and chocolate to turn them into another dessert!
Give them a try, too
Story Behind this Recipe
I just love the popular "double fromage" from a certain famous bakery. I did some research by checking the ingredients from the actual version, noted recipe steps that I saw on TV, and recreated it at home. I have not yet compared this cake with the real one side by side, and the last time I had a real one was long ago, so my apologies if this does not taste like the real deal...
You can make this cake easily if you have a food processor. Since it needs to cool to harden, it takes some time to make. You can make it more easily if you divide the work between 2 days. It can be tedious to strain the batter, but it results in a creamy cake. It's a key step to this recipe.