Makes one 20cm cheesecake
250g cream cheese, softened at room temperature
170ml (2/3 cup) milk
50g plain flour
4 egg yolks
3 teaspoons (about 10g) matcha powder
4 egg whites
110g (1/2 cup) caster sugar
1. Preheat oven to 150°C. Grease a 20cm round cake tin and line base with baking paper.
2. Roughly chop the cream cheese into about 1cm cubes. Put milk in a saucepan and place on a stove over moderate low heat. Add cubed cream chesse. With a ballon whisk, whisk until cream cheese dissolves. Do not allow the mixture to boil, if it gets too hot remove from heat briefly. When the cream cheese has completely dissoved, remove from heat. In another saucepan, melt the butter, then add flour all at once and beat into a thick roux. Remove from heat. Add cheese mixture into the roux and whisk until smooth. Set aside to cool until lukewarm.
The roux and cheese mixture is quite thick.
3. In the meantime, beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm soft peaks formed, just under stiff peaks stage.
The egg white mixture should be beaten until firm soft peaks like this.
4. When the cheese mixture is lukewarm, beat in egg yolks, one at a time, until combined. Add matcha powder and whisk to combine.
The cheese mixture after adding in egg yolks.
After adding the matcha powder.
5. Fold 1/3 of the egg white mixture into the cheese mixture. Repeat two more times with the rest of the egg white mixture.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for 60-70 minutes, or until the top is lightly brown and has small cracks appearing. Let cool completely before turning out.
Freshly baked cheesecake, with small cracks on the surface.
After cooling in the tin, the cheesecake has shrunk from the sides of the tin.
8. Serve with crème chantilly.
Taste: Light, fluffy cheesecake with a lingering matcha after taste
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): –