Matcha Cheesecake - Japanese (Print Version)
# Ingredients:
→ Base Ingredients
01 -
200g softened cream cheese
02 -
60g butter, no salt
03 -
100ml full-fat milk
04 -
6 large eggs, yolks and whites separated
05 -
100g white granulated sugar
→ Dry Ingredients
06 -
30g cornstarch
07 -
70g cake flour
08 -
A small pinch of salt (1/4 tsp)
→ Flavoring
09 -
1 teaspoon vanilla essence
10 -
2 tablespoons of premium-quality matcha powder
# Instructions:
01 -
Set your oven to 320°F (160°C) and get an 8-inch round pan ready by lining it with baking paper.
02 -
Mix the matcha powder with hot water until it's a smooth paste, then allow it to cool off.
03 -
Combine cream cheese, butter, and milk in a double boiler. Stir until it's completely smooth, then leave to cool a bit.
04 -
Whisk the egg yolks and sugar together until they're pale and fluffy. Add in the vanilla, the cooled cheese mixture, and the matcha paste.
05 -
Sift the cake flour, cornstarch, and salt. Carefully fold these into the wet mixture, making sure not to overmix.
06 -
Whip the egg whites until stiff peaks form, then delicately fold them into the batter to keep it light and airy.
07 -
Pour the batter into your prepared pan, and tap it lightly to remove any bubbles. Bake for 60-70 minutes, keeping an eye out for a golden color and a set center.
08 -
Let the cheesecake cool in the oven with the door slightly open. Chill it in the fridge for a few hours or overnight before serving.
# Notes:
01 -
For the best texture, you need to keep the temperature steady while baking.
02 -
Folding the mixture gently is super important to create the cake's fluffy, airy texture.