Matcha Soufflé
Cheesecake
This is very creamy, soft and moist cheesecake
with matcha flavor
Because sprinkle matcha powder
over the top of cake
So cake taste is bitter and sweet
You can sprinkle with matcha powder
and powdered sugar together
If you don't like bitter.
Also you can sprinkle just powdered sugar only
taste is different
Ingredients
For 7-inch springform pan
Cream cheese 3/4 cup (180g)
Unsalted butter 1/4 cup (30g)
Milk 75ml
Sugar 1/4 cup (45g)
Egg yolk 3
Cake flour 1/4 cup (30g)
Cornstarch 10g
Matcha green tea powder 10g
Egg white 3
Sugar 1/4 cup (30g)
Matcha green tea powder for dusting 10g
Grease cake pan with butter,
and line with parchment paper in the bottom and the sides
Be sure to wrap the bottom and sides completely in foil
to prevent any leakage
Preheat oven to 160°C/ 320°F.
In a large bowl,
whisk the cream cheese, butter , milk and sugar ,
over the water bath until smooth
Add egg yolks, one by one at a time , and mix well
Sift in the cake flour, cornstarch and matcha green tea powder ,
mix until smooth
In another large bowl,
beat the egg whites with a hand mixer
When egg whites is foamy ,
add sugar little by little
Continue to beat egg white until soft peaks
Pour about 1/3 of the meringue
and fold it into cake batter,
and then repeat with the remaining meringue
until the cake batter is evenly combined.
with matcha flavor
Because sprinkle matcha powder
over the top of cake
So cake taste is bitter and sweet
You can sprinkle with matcha powder
and powdered sugar together
If you don't like bitter.
Also you can sprinkle just powdered sugar only
taste is different
Ingredients
For 7-inch springform pan
Cream cheese 3/4 cup (180g)
Unsalted butter 1/4 cup (30g)
Milk 75ml
Sugar 1/4 cup (45g)
Egg yolk 3
Cake flour 1/4 cup (30g)
Cornstarch 10g
Matcha green tea powder 10g
Egg white 3
Sugar 1/4 cup (30g)
Matcha green tea powder for dusting 10g
and line with parchment paper in the bottom and the sides
Be sure to wrap the bottom and sides completely in foil
to prevent any leakage
Preheat oven to 160°C/ 320°F.
whisk the cream cheese, butter , milk and sugar ,
over the water bath until smooth
mix until smooth
beat the egg whites with a hand mixer
When egg whites is foamy ,
add sugar little by little
Continue to beat egg white until soft peaks
and fold it into cake batter,
and then repeat with the remaining meringue
until the cake batter is evenly combined.
Pour the batter into cake pan ,
and tap the cake pan to release air bubbles
Bake with water bath at 160°C / 320°F for 15 minutes,
and then 140°C / 275°F for 35-40 minutes .
**After turn off the oven,
open the door of the oven slightly,
let cake cool down in the oven for 30 minutes
Place cake on a wire rack to cool for 5-10 minutes,
then remove cake from pan,
and place on a wire rack to cool completely
Store in fridge for couple of hours
or overnight before serving
Dusting matcha green tea powder over the top of cake
**How to cut cake**
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut
and tap the cake pan to release air bubbles
and then 140°C / 275°F for 35-40 minutes .
**After turn off the oven,
open the door of the oven slightly,
let cake cool down in the oven for 30 minutes
then remove cake from pan,
and place on a wire rack to cool completely
Store in fridge for couple of hours
or overnight before serving
**How to cut cake**
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut
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