Fluffy Matcha Cheesecake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 large eggs, yolks and whites separated
02 -
100ml whole milk, warmed
03 -
60g unsalted butter, softened
04 -
200g cream cheese at room temperature
05 -
100g sugar, granulated
→ Dry Ingredients
06 -
30g cornstarch
07 -
1/4 teaspoon salt
08 -
70g finely milled cake flour
→ Flavoring
09 -
1 teaspoon vanilla essence
10 -
2 tablespoons premium matcha powder
# Instructions:
01 -
Set your oven to 320°F (160°C) and line an 8-inch round pan with parchment paper for easy removal.
02 -
Mix matcha powder with hot water till smooth and lump-free. Cool it completely.
03 -
Combine cream cheese, butter, and milk in a double boiler, heating gently until velvety. Allow it to cool slightly.
04 -
Beat egg yolks and sugar together until the color becomes light and the texture is fluffy. Stir in the vanilla, the cream cheese mixture, and finally the matcha paste.
05 -
Sift the cake flour, cornstarch, and salt into the wet mixture. Carefully fold together just until there's no dry powder left.
06 -
Beat the egg whites till stiff peaks form, then gently fold it into the batter to keep it airy.
07 -
Pour batter into the lined pan, gently tapping to release bubbles. Bake for 60-70 minutes until golden and firm.
08 -
Leave the cake to cool in the oven with the door partly open, then place in the fridge for a few hours or overnight before eating.
# Notes:
01 -
Precise temperature is key to getting the soft texture perfect.
02 -
Handle folding gently to keep the batter light and airy.