matcha japanese cheesecake

one day, promise, I will stop with all the matcha, but today is not the day :)

  

matcha japanese cheesecake

makes a 20cm/8" cake

250 g cream cheese

6 eggs, separated

90 g flour

1 tbsp baking powder

50 g butter

100 ml milk

150 g sugar

2 tbsp matcha powder

put the cream cheese, butter and milk in low heat and, stirring constantly, until they all melt together and become liquid; if there are lumps, strain through a sieve cool down

mix in egg yolks

sift in the flour, baking powder and matcha, fold in delicately but make sure it's mixed in thoroughly

whip the egg whites until foamy, add the sugar and beat until the meringue is stiff and shiny

fold the egg whites into the cheese mixture bit by bit

pour it into a 8" baking tin lined with baking parchment

bake in an oven preheated to 180C for about 1 hour 15 min, with a dish of boiling water underneath the pan (at the bottom shelf of the oven) - it allows the cake to retain moisture

leave in the oven to cool down, for about 1 hour

dust with matcha powder and slice to serve

puffed rice donuts with raspberry glaze

After seeing similar ones in Whole Foods Market in London I had to try them on my own!

puffed rice "donuts"

makes 10


100 g puffed rice (plain, can be substituted with rice krispies but it will make the donuts sweeter)
300 g dulce de leche
100 g white chocolate

heat up dulce de leche, stirring constantly, until it starts bubbling on the sides of the pan, then add chopped up chocolate and mix until the chocolate melts
pour the mixture over puffed rice, mix well
leave to cool down for about an hour
form donuts with the rice and leave to set in fridge for a couple of hours


raspberry glaze

100 g white chocolate
30 ml heavy cream
30 ml raspberry syrup/juice

bring the cream and syrup to boil
add chopped white chocolate, mix until it melts, pour over the donuts
refrigerate for at least an hour so that the glaze sets