Preheat oven at 150°C/300°F.

Separate the eggs in 2 large bowls.

In the yolk bowl, add sugar. Mix vigorously until creamy and pale.

Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.

Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.

In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.

Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.

Transfer batter into a 7-inch pan, greased and lined with parchment paper.

Bake in preheated oven at 150°C/300°F for 45 min or until inserted skewer comes out clean.

Let the cake cool completely before slicing.

Slice cake into 2 sheets.

For one of the sheets, trim all the brown edges and cut the sides using a 6-inch mould. Place this 6-inch cake sheet into a loose base 6x6 inch pan. Set aside.

In a large bowl, add the cream cheese and sugar. Mix until combined.

Add in the yogurt and egg, mix until well combined respectively.

Add in the cream, lemon juice and vanilla, mix until well combined.

Sift the cornstarch into the batter. Mix until well combined.

Strain the batter. Then pour the batter into the prepared pan, on top of the sponge cake sheet.

Prepare a water bath with half in hot water.  Wrap the pan with a foil to avoid water going into the loose pan.

Bake in preheated oven at 150°C/300°F for 30 min. Leave the oven door gap open and let the cake cool for 30 minutes. Refrigerate the cake while preparing for the next step.

In a large bowl, add the mascarpone cream cheese and sugar. Mix until the mixture is smooth.

In a small cup, add gelatin and water. Let it bloom for 5 minutes.

In another large bowl, whip the whipping cream until thickened.

Add 200g [¾ cup + 1 tbsp] whipping into the cheese mixture, and refrigerate the remaining whipping cream for later use. Whisk the cheese mixture until well combined.

Microwave the bloomed gelatin for a few seconds until it melts. Add the melted gelatin into the cheese mixture. Mix until well combined.

Add into the pan, on top of the baked cheesecake layer. Cover with cling film and refrigerate for at least 3 hours or overnight.

For the other cake sheet, trim all the brown edges. Cut into small pieces and blend until fine crumbs.

For the remaining whipping cream, whip it up until soft peaks.

Remove the cake from the pan. Cover the cake with the thin layer of cream.

Cover the cake with the cake crumbs.

Refrigerate for 30 min before cutting the cake.