Make the sponge cake: Microwave the white chocolate and butter until softened. Mix the matcha into it.
Combine the egg yolks and cream with the mixture from step 1.
In a separate bowl, beat the egg whites and sugar together to make a soft meringue.
Add 1/3 of the meringue to the batter and mix well with a whisk. Add the rest of the meringue and fold it in.
Pour the batter into the mold. Put in a baking pan filled with water, and steam-bake in a 130°C oven for 40 to 50 minutes. Leave to cool.
Make the unbaked cheesecake: Soften the gelation powder in 3 tablespoons of water. Microwave the cream cheese to soften, and mix with the yogurt.
Dissolve the sugar in the cream in a small pan. Add the softened gelatin, and mix until dissolved. Pour this in the bowl from step 6 little by little.
Take out the sponge cake baked earlier. Remove a very thin layer off the top, and cut off 1 to 2 cm around the perimeter.
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.
Mix the matcha into the remaining batter, and drizzle randomly onto the batter in the mold.
Draw a marble pattern in the batter with a skewer. Chill in the refrigerator for at least 2 hours.
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. The cake can then be cleanly unmolded.
Story Behind this Recipe
I just thought this cake up, thinking it would be delicious. I referred to the chocolate soufflé sponge cake recipe by chococo for the sponge cake part.
Attention: It's easier to make this cake in a cake tin with a removable bottom, but the water in the baking pan may leak into the batter while baking. Try putting the tin in a heatproof container and putting that in the water bath. I didn't line the cake tin with parchment paper, but it's probably easier to remove the cake if you do so.