▼

Saturday, May 2, 2009

Japanese Matcha Cheesecake

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 cheese
  • 150gm milk
  • 55gm unsalted butter
  • 60gm cake flour
  • 20gm corn flour
  • 15gm green tea powder
  • 5 egg yolks, lightly beaten
  • 5 egg whites
  • 100gm sugar
  • 1/4 tsp cream of tartar
Method
  1. Sift corn flour, cake flour & green tea powder together.
  2. Double boil cream cheese & milk until cheese is melted. Stir in butter. Set aside till cool.
  3. Fold in flour till evenly mix. Stir in egg yolks.
  4. Whisk egg whites & cream of tartar till frothy & foamy. Beat in sugar gradually till stiff peak formed.
  5. Fold in 1/3 egg white foam into cake batter. Pour the mixture into the balance egg whites & fold till combined.
  6. Lined a 8" cake pan and place into a large baking pan filled with hot water.
  7. Baked in preheated oven at 160 deg cel for 1.5 hrs. Cool completely before chilling.
at

10 comments:

  1. AnonymousApril 22, 2011 at 9:48 PM

    Hi Peng,

    Can you please teach me how to handle this type of soft cotton cheese after remove from the oven to avoid it sink or collapse? Any tips or speciall technic? Thank you

    ReplyDelete
  2. PengApril 23, 2011 at 10:26 AM

    use a loose based pan for easier unmoulding, or u can cool down the cake in pan and chill in fridge for a while b4 unmoulding.

    ReplyDelete
  3. AnonymousApril 23, 2011 at 5:02 PM

    Hi Peng,
    Thanks for the quick reply. I did used a spring type cake pan and also I leave it cool in the oven with a jardoor open but my Japanese Soft Cotton cheese cake shrink to almost half :( why?

    ReplyDelete
  4. PengApril 23, 2011 at 5:20 PM

    Hi, I'm not sure which recipe u used so cannot really advise u on that. Either the temp is not right or u have overbeat the batter can cause the cake to sink too much.

    ReplyDelete
  5. AnonymousApril 24, 2011 at 6:31 AM

    Hi Peng,
    Thanks again! I am using ur Japanese Cotton Soft Cheese Cake recepi.

    ReplyDelete
  6. AnonymousJuly 6, 2011 at 6:13 AM

    hi , just curious, for the cake flour, is it really just 20gms? it seems a bit too little. matcha powder is quite expensive and would like to clarify the amount of cake flour called for before i make this recipe. thanks.

    ReplyDelete
  7. PengJuly 6, 2011 at 7:44 AM

    tks for pointing out my errors!...amended already, should be 60gm.

    ReplyDelete
  8. AnonymousNovember 14, 2011 at 10:10 PM

    is the milk 150gmor 150ml?

    ReplyDelete
  9. AnonymousJuly 5, 2012 at 4:46 PM

    Hi Peng, I baked tis today....nice but I prefer it to b sweeter so d next rd I shall increase d sugar to 120g. Mine oso crack at d top, do u noe wats d reason cos usually cheesecake baked in water bath wont crack. I oso like ur jap cheesecake, baked many times n always recvd gd comments. Thx for sharing:)

    Jer

    ReplyDelete
  10. PengJuly 5, 2012 at 6:56 PM

    Jer...great to hear that u like the cake! hehehe think this recipe best to use a 9" cake pan, if using 8" i think i will reduce to 4 eggs :)

    ReplyDelete