Fluffy Matcha Cheesecake (Print Version)

# Ingredients:

→ Base Ingredients

01 - 60g unsalted butter
02 - 100g granulated sugar
03 - 6 large eggs, separated
04 - 200g soft cream cheese
05 - 100ml full-fat milk

→ Dry Ingredients

06 - 30g cornstarch
07 - 70g cake flour
08 - A pinch of salt (about 1/4 teaspoon)

→ Flavoring

09 - 1 teaspoon vanilla essence
10 - 2 tablespoons premium matcha powder

# Instructions:

01 - Heat your oven to 320°F (160°C). Use parchment to line an 8-inch round pan.
02 - Mix the matcha powder and some hot water till smooth. Let it cool.
03 - Use a double boiler to melt cream cheese, milk, and butter until it’s all smooth. Let it sit to cool a little.
04 - Beat egg yolks with sugar until they’re fluffy and light. Add the vanilla, melted cream cheese mix, and matcha paste.
05 - Gently fold in the sifted cake flour, salt, and cornstarch until just blended.
06 - Beat egg whites until stiff peaks form. Carefully fold these into the batter, keeping it airy.
07 - Pour the batter into your prepared pan. Tap gently to pop any bubbles. Bake for 60-70 minutes till it’s golden and set.
08 - Leave the cake in the oven with the door cracked open to cool. Then chill it in the fridge overnight or for a few hours before serving.

# Notes:

01 - To get the best texture, keeping exact temperatures is very important.
02 - Be gentle when folding to keep the cake’s airy, light feel.

Back