With some stock of matcha lying around, I decided to make the matcha version of the Japanese cheesecake that I’ve previously shared. The trick to give it a really vibrant colour is to completely dissolve the matcha powder when mixing it in. The more matcha powder you add, the more intense the colour and the green tea flavour will be. Still super light, super airy and super fluffy – give it a try!
Matcha Japanese Cotton Cheesecake
Ingredients
- Ingredients and baking time listed is for a 6″x3″ round tin adjust measurements accordingly if you are using a different sized pan
- 60 g Sugar divided into 2x30g portions
- 120 g cream cheese
- 3 eggs separated into egg yolks and egg whites
- 60 ml milk
- 2 tsp matcha powder
- 25 g flour
- 15 g corn starch
- 30 g butter
- 1/4 tsp cream of tartar you can substitute with a tiny bit of lemon juice or white vinegar, the acidity helps stabilise the egg whites
Instructions
- Preheat oven to 200°C
- Separate egg whites and yolks
- In a bowl, mix butter and 1st portion of sugar
- Add cream cheese and mix
- Add egg yolks one by one and mix
- Sift in corn starch and flour and mix
- Add matcha powder to the milk and mix until it’s well dissolved. You can put it in the microwave quickly (about 30 sec) the warm milk will help it dissolve quicker
- Add matcha milk mixture and mix until there are no more clumps
- In a separate bowl add the egg whites and cream of tartar, beat while gradually adding sugar until you get stiff peaks – this takes about 5 mins using a mixer on high speed
- Sift the egg yolk mixture into the egg white mixture
- Gently fold the two mixtures together until well combined
- Line your pan with baking paper at the bottom and grease the sides using butter
- Pour batter into pan (I wouldn’t advise using a springform pan, but if you must, make sure to carefully wrap the bottom with aluminium so that the water doesn’t come in)
- Prepare a water bath by filling a larger pan with hot water about 1/3 of the volume then place the cheesecake pan inside and transfer to the oven
- Bake for 15 minutes at 200°C, then 30 minutes at 140°C then switch off the oven and leave it in there for another 30 minutes.
- The cheesecake should now be cool enough to be easily removed from the pan
- Sit back, grab a cuppa tea and watch it jiggle
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
