Place the white chocolate in a bowl and the cream in a microwaveable jug. Microwave until hot to the touch and pour over the white chocolate. Leave to sit then stir in until the chocolate has completely dissolved. Cover with clingfilm and pop in the fridge for at least four hours.
Meanwhile, make the sponge: preheat the oven to 180°C/360°F. Whisk together the egg yolks with 40g of sugar. Sift in the flours and matcha and stir through with the milk.
In a separate bowl whisk up the egg whites with the remaining sugar. Fold this, very gently, a third at a time through the matcha - yolk mix until you have a smooth, foamy mixture.
Pour into a lined Swiss roll tin and bake for 12 minutes, until springy to the touch.
Remove and flip onto a new piece of baking paper then leave to cool.
Take the white chocolate cream mix and whip it up until it forms stiff peaks. Smooth this over the cake and roll it up tightly, then leave it to set before cutting into thin slices.
Whip together the cream cheese, melted white chocolate and double cream to stiff peaks.
Add strained raspberries and stir through whole raspberries.
Line a bowl with clingfilm and line with slices of the matcha sponge, then spoon on the raspberry cheesecake mousse. Top with more matcha slices and leave to chill in the fridge before slicing.