What an interesting idea! Our bakers here think that steaming this specific recipe might not give you great results (gummy texture). If you'd like to use the steaming method, use a cake recipe that you know works well with this application, otherwise just bake the two cake layers separately. You'll also want to bake the cheesecake layer separately to prevent the cakes from soaking up the cheesecake batter. To prevent cracking, consider baking it in a water bath and don't over bake it; the internal temperature should reach 160-165°F when it's done. Assemble all the layers once they're finished. Happy baking! Kye@KAF

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