(NO BAKE!) Totoro Bombe Cheesecake

October 18, 2016

Totoro Bombe Cheesecake

Totoro Bombe Cheesecake

These Totoro Bombe Cheesecakes are rich and flavourful and dressed in white chocolate. The dome-shaped Japanese style cheesecakes are achieved using silicon dome mats - a handy baking tool for achieving elegant desserts. 

Traditionally, a bombe glacée is filled with ice-cream and frozen in spherical moulds to achieve a dome shape. However, due to Singapore's unforgiving hot weather, I'm using a no-bake cheesecake instead. This prevents a wet mess of melted ice cream cake. 

Totoro Bombe Cheesecake

Apart from the most commonly recognised large grey Totoro, I've also made the medium and small totoro. If you're not too familiar about the differences between Totoros, here's the breakdown:

Big Totoro 
Big Totoro is thought to be King of the Forest. He often sleeps, and is the main Totoro, also being the logo for Studio Ghibli.

Medium Totoro 
Medium Totoro is featured much less. He is small and coloured a mixture of blue and grey with a white belly. Otherwise, he is physically the same as Big Totoro.

Small Totoro 
Small Totoro is the smallest. He is white and his features are a lot simpler, being limited to ears and eyes.


Apparently, My Neighbour Totoro 2 is expected to be released in 2018. Fingers crossed that it's not just a rumour. In the meantime, try satiating your Studio Ghibli cravings with this bombe cheesecake!

Totoro Bombe Cheesecake
By Sumopocky

Servings: 6

Silicon dome mat
Baking pan
Cookie cutter (same diameter as your domes)

[For Sponge]
2 Eggs at room temperature
60g of Caster Sugar
60g of Cake Flour
20g of Melted Unsalted Butter

[For Cheesecake]
125g of Cream Cheese, room temperature
100ml of Fresh Heavy Cream, room temperature
100g of Yoghurt
30g of Caster sugar
1/2 tbsp of Lemon juice
5g of Gelatin powder
1 tbsp of Hot water

210g of White chocolate chips
Blue food colouring
Black food colouring

[For Decoration]
50ml of Heavy cream
Black royal icing

[For Sponge]
1. Over a water bath, beat the egg and sugar in a metal bowl till all sugar has dissolved.
2. Remove from the water bath and beat the batter on high speed with an high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined.
4. Add melted butter, and use a spatula to quickly lift up the batter to mix.
5. Line the baking pan with parchment paper and pour the batter in. Drop the pan lightly on the counter to raise the air bubbles out of the batter and bake in a preheated oven at 170°C for 20-25 minutes. Chill in fridge.

[For Cheesecake]
1. Melt the chocolate in a microwave (20 seconds burst) or over a water bath. Divide into 3 portions, adding black and blue food colouring to 2 batters respectively. You should have white, grey, and light blue chocolate.
2. Pour chocolate into silicon dome moulds, spreading the chocolate out to ensure the entire dome is covered. Put it in the freezer to set for at least 15 to 20 minutes. Leave some chocolate aside.
3. With the remaining chocolate, draw thin triangles on parchment paper. This forms Totoro's ears. You can spread the chocolate with a small spoon, or use a piping bag to pipe ears. Put it in the freezer to set. Do not throw away the leftover chocolate, because you will need this to adhere the ears.
4. Meanwhile, in a separate bowl, beat the cream cheese and sugar with an electric mixer until the mixture is white and fluffy.
5. In another bowl, beat heavy cream till soft peaks form. Add to Step 4.
5. Add in the yoghurt, lemon juice, and heavy cream to the mixture.
6. Mix hot water with gelatin. If it doesn't dissolve, heat it in the microwave for 10 seconds. Pour the gelatin to the cheesecake batter and mix well.
7. Remove the silicon mould from freezer and spoon in cheesecake batter.
8. With a cookie cutter (same diameter as your dome), cut out circles from sponge cake. Place it gently on top of cheesecake.
9. Let it harden in the fridge for at least 3 hours. Once set, carefully remove cheesecakes from mould.
10. Melt the leftover chocolate from Step 3 to use it as "glue" to adhere the ears on the cheesecake. Remove chocolate ears from freezer, gently peel from parchment paper and stick on domes.

[For Decoration]
1. Beat heavy cream till medium-stiff peaks form. Dot on heavy cream for eyes. For grey and blue totoro, spread cream to form a semi-circular shape. 
2. Draw on details with royal icing, and it's done! 


Totoro Bombe Cheesecake

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