Fluffy Matcha Cheesecake (Print Version)

# Ingredients:

→ Base Ingredients

01 - 60g butter, unsalted
02 - 100ml full-fat milk
03 - 200g softened cream cheese
04 - 6 large eggs, split into yolks and whites
05 - 100g white sugar

→ Dry Ingredients

06 - 30g cornflour
07 - 70g soft cake flour
08 - 1/4 teaspoon fine salt

→ Flavoring

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

# Instructions:

01 - Set your oven to 160°C (320°F). Line the bottom and sides of an 8-inch round tin with baking parchment.
02 - Mix the matcha powder into hot water until there are no lumps, forming a smooth paste. Let it cool.
03 - Heat together the cream cheese, butter, and milk over simmering water until it’s silky. Take off the heat and let it cool a bit.
04 - Beat the egg yolks with the sugar until pale. Combine with the vanilla, melted cheese mixture, and cooled matcha paste.
05 - Sift the flour, cornstarch, and salt together. Gently fold them into the wet ingredients without overmixing.
06 - Whip the egg whites until stiff peaks form. Slowly fold them into the batter to keep it airy.
07 - Pour the mixture into the lined tin. Tap the pan gently to pop any big bubbles. Bake for 60–70 minutes, until golden and set.
08 - Leave the cake in the oven with the door cracked open to cool, and chill in the fridge for a few hours or overnight.

# Notes:

01 - Getting the temperature right is key for success.
02 - Folding gently is the secret to keeping this cake light as air.

Back