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Japanese Matcha Cheesecake


By Peng's Kitchen (Visit website)



Though the surface cracks but lucky it did not sink or collapse :) Extremely delicate texture, melts in the mouth instantly! Compare to the Japanese Cheesecake done previously, I prefer this one with matcha flavour ^-^



Ingredient
250gm cream cheese150gm milk55gm unsalted butter20gm cake flour20gm corn flour15gm green tea powder5 egg yolks, lightly beaten
5 egg whites100gm sugar1/4 tsp cream of tartarMethod
Sift corn flour, cake flour & green tea powder together.
Double boil cream cheese & milk until cheese is melted. Stir in butter. Set aside till cool.Fold in flour till evenly mix. Stir in egg yolks.
Whisk egg whites & cream of tartar till frothy & foamy. Beat in sugar gradually till stiff peak formed.Fold in 1/3 egg white foam into cake batter. Pour the mixture into the balance egg whites & fold till combined.Lined a 8" cake pan and place into a large baking pan filled with hot water.Baked in preheated oven at 160 deg cel for 1.5 hrs. Cool completely before chilling.


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