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Matcha Cheesecake

Matcha Cheesecake

I've experimented with matcha powder again. Make sure you include the right portion of matcha powder or else the strong, bitter matcha taste might overpower the cheesecake flavour. Check out my recipe below.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 3 Large eggs (1 of which with egg white and egg yolk separated)
  • 40 g Sugar
  • 200 g Cream cheese
  • 120 ml Double cream
  • 5 g Cake flour
  • 3 g Matcha powder

Method
 

  1. Add 1 egg yolk, 40g sugar, 3g matcha powder and 200g cream cheese into a mixing bowl and stir thoroughly.
  2. In a separate bowl, beat 2 eggs and pour then pour it into the batter from Step 1.
  3. Add 120ml of double cream into the bowl and mix.
  4. Sift 5g cake flour on top of the batter and whisk it until the mixture becomes smooth.
  5. Line a cake tin with baking paper (2 strips + 1 circle of parchment paper).
  6. Pour the batter into your cake tin.
  7. Bake your cheesecake in an oven preheated to 220 °C for 30 minutes.
  8. Chilled overnight and Itadakimasu!