RECIPE: MATCHA (& OTHER) JAPANESE CHEESECAKE

Thursday, December 10, 2015

This doesn't even deserve its own post but what the heck I shall post it anyway.

It's really the japanese cheesecake I've posted before, with matcha powder added. 
You really can make this any flavour you want in this case:
Black sesame powder,
Soybean powder,
Cocoa powder...

Or if you want fruity flavours, substitute milk with equal amount of pureed fruit:
Mango, 
strawberry,
blueberry...

With matcha, you'll want to dissolve it in some liquid before mixing it into the batter otherwise the matcha powder will be clumpy and not fully dissolved.


"Do I need to add extra sugar because tea = bitter flavour?" Up to you. I don't do that though.


~ Ingredients ~

A
250 g cream cheese
50 g butter
60 ml milk

B
5 egg yolks
20 g flour

C
3 tbsp matcha
3 tbsp cold water

D
5 egg whites
90 g sugar

~ Method ~

I

Melt A in a pot over medium heat, mix. Do not boil.

II
Remove from heat, mix in B


III
Whisk C, mix in A

IV
Beat whites until soft peaks on low, then medium

V
Add sugar in whites, beat high

VI 

Fold D into batter 3 separate times

VII
Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring

VIII
Bake 300 F 60 minutes

Put a sheet of aluminium foil 3/4 way through baking if the top is browning too much (when it rises too much and too close to heating element)









P/S

My baking/dessert/intense cooking hiatus is almost up (I will be back at my home kitchen soon) which means I'll have unlimited access to all my cooking stuff. 

While I was away from home kitchen this happened:
An incredibly failed mille crepe

Because I didn't have a scale/measuring thingys and no extra flour to salvage the batter - I couldn't use it with my crepe machine and had to make these intensely thick layers of crepe pancake.

Dear readers, more recipes on the way!


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