Preheat oven to 180 degrees C (350 degrees F). Line a 17-19 cm (7 inch) spring form pan with a circle of baking paper. Grease well inside the pan.
In a bowl combine flour, salt and cocoa powder and set aside.
In a large bowl beat egg yolks, sugar and vanilla with the mixer at a high speed, until thick and creamy. Wash and dry the beaters of the mixer.
In another bowl beat the egg whites for about 5 minutes at a high speed, until stiff.
Using a rubber spatula gradually add the dry ingredients into the yolk mixture. Carefully fold in also the egg whites.
Pour the batter into the greased cake pan and bake for 40-45 minutes or until a wooden skewer inserted in the center comes out clean. Let the cake stay for few minutes in the pan before transferring it to a wire rack to cool until room temperature.
The syrup must be hot when used so it should be prepared right before assembling the cake.
In a small saucepan over medium heat combine raspberries, water and sugar. Smash the raspberries with the spoon and whisk until the mixture starts simmering. Lower the heat and let simmer for 2-3 minutes, whisking from time to time.
Remove the pan from the heat and press the mixture through a fine sieve. Discard the seeds.
In a large bowl beat the cold whipping cream until very thick (about 3-5 minutes).
In another bowl beat together cream cheese and powdered sugar until combined. Using a rubber spatula gently fold the whipped cream into the cream cheese.
Sprinkle the gelatine over ⅓ of the water and let stay 5 minutes.
In a heatproof bowl over a pan with gently simmering water combine the bloomed gelatine with the rest of the water. Whisk continuously until the gelatine is completely dissolved.
With the rubber spatula carefully fold the gelatine into the cheesecake filling. Mix gently until the mixture becomes homogeneous.
Fold into the cheesecake filling also ⅓ cup/ 50 g fresh raspberries (washed and dried).
In a small cup combine cornstarch and water. Stir until the cornstarch is completely dissolved.
In a small saucepan over medium heat combine 1 cup/ 120 g raspberries with 2 tbs sugar. Whisk continuously until the mixture starts bubbling.
Add the cornstarch and stir until the mixture thickens. Remove from the heat and let cool until room temperature.
Assembling the cake:
Place the sponge layer on a serving plate or a cake stand and put a cake ring around it.
Spoon the hot/ warm syrup on top.
Pour the cheesecake filling. Use a spatula to smooth out the top.
Cover with cling film and transfer to the fridge for 4-6 hours.
Remove the cake ring (carefully run a knife around the edges before opening the ring)
Spoon the cool glaze on top of the cheesecake. Decorate with fresh raspberries. Optionally sprinkle with powdered sugar.
For this recipe you need a tall cake ring as most probably the cake will become higher than the spring form pan. If you don’t have a cake ring, you can try to assemble the cake the other way around: with the filling on the bottom and the sponge cake on the top, and then invert it. To do so:
Line the spring form pan with a circle of baking paper
Pour the cheesecake filling into the pan.
Chill for 4-6 hours covered with cling film.
Remove the cling film. Run the knife around the edges of the cheesecake but don’t remove it yet from the pan.
Place the soaked sponge cake on top of the cheesecake. The soaked side must be facing the cheesecake.
Place a serving plate on top of the sponge cake. Holding the bottom of the serving plate with your right hand and holding the springform pan with your left hand, fast but carefully invert them, so that the bottom of the springform pan goes on top and the serving plate lies on the bottom.
Very carefully open the springform pan and remove it from the cheesecake. Remove also the sheet of parchment paper.
This method might be risky for novice bakers so you might not want to try it. Alternatively you can cut the sponge cake in two equal layers and place one on the bottom of the cheesecake and later the second one on the top, like a sandwich. Or you could just use a larger springform pan (20-23 cm or 8-9 inch) for the same quantity of ingredients. This will decrease both the heigh of the sponge cake and of the cheesecake and most probably you will be able to fit them in the pan.