Matcha Double Fromage Cheesecake

Ingredient	Method
Cake:  3B egg yolks 80g LP flour 1/2 tsp baking powder 5g matcha powder 35g melted butter 40g milk 3B egg whites 70g caster sugar	1. Line a 7/6.5" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk and matcha powder until well combined. Pass through a sieve (if have big lump). 8. Spoon 1tbsp of cake batter into butter mixture and mix well. Fold the butter  mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. 8. For the rest (domed part): break it into pieces (remove baked brown skin) and add the cake pieces to the bowl of a food processor and blitz until crumbs.
Cream cheese filling  150g cream cheese 10g butter 20g condensed milk 20g honey 20g caster sugar 30g sour cream 10g corn flour 10g LP flour 3-5g matcha powder 45g milk 1B egg	1. Put all of the ingredients into a bowl and whisk to a smooth consistency. 2. Pour the mixture over the sponge base. 3. Bake in the oven for 25-30 minutes until the edges are set and the middle wobbly. It will carry on cooking as it cools. 4. Set aside to cool, then chill in the fridge.
Mascarpone mousse filling 4g gelatin powder  20g hot water 180g heavy cream 30g caster sugar 60g Mascarpone cheese 1B egg yolk 1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Put the gelatin water mixture, mascarpone and yolk in a metal bowl over simmering water and whisk until dissolved and combined. Sieve the mixture (if it is not smooth)  3. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (reserved 3-4tbsp) 4. Using a whisk, fold one-third of the cream into the mascarpone mixture to lighten it. Fold in remaining cream using a rubber spatula. 5. Pour over the baked cheesecake layer. 6. Cover and freeze overnight.
Assembly: 1. Remove the cheesecake from the tin.  2. Using a pastry brush, paint a thin layer of cream over the top and sides of the cheesecake.  3. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. 4. Chill for 2-4 hrs before serve