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




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