Japanese · Dessert
Green Tea Cheesecake
A pale jade, delicately wobbly baked cheesecake made with real matcha powder folded into a cream cheese and sour cream batter, baked gently in a water bath for a silky, custard-soft crumb with faint bitterness balancing the sweetness.
$1
20 minsPrep
40 minsCook
240 minsTotal
MediumLevel
Nutrition per serving
373Calories
5.7gProtein
29.3gFat
22.7gCarbs
16.3gSugar
0.1gFiber
221mgSodium
140mgChol
16.8gSat Fat
101mgPotassium
74mgCalcium
0.6mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Sake (Ginjo)
local
Matcha Latte
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C and butter the base and sides of a 10cm springform tin, lining the base with a disc of parchment.
2
Melt the 12g butter and brush it over the parchment-lined base as a thin bonding layer; chill briefly while you make the batter.
3
Beat the softened cream cheese and sugar together with a hand mixer until completely smooth with no lumps, about 2 minutes.
4
Add the beaten egg gradually in two additions, mixing on low speed after each until just incorporated.
5
Mix in the sour cream and heavy cream until the batter is silky and pourable.
6
Sift the cake flour, cornstarch and matcha powder together directly over the batter, then fold in gently with a spatula until no dry streaks remain.
7
Pour the batter into the prepared tin and tap it firmly on the counter twice to release large air bubbles.
8
Place the tin inside a larger roasting pan and pour hot water into the outer pan to come halfway up the sides (bain-marie).
9
Bake for 38-42 minutes until the cake is just set with a slight wobble in the centre and has not browned.
10
Turn off the oven, crack the door open, and let the cheesecake sit inside for 10 minutes before lifting it out onto a wire rack to cool to room temperature.
11
Chill in the tin for at least 3 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened,
- 28g28g Sugar White,
- 30g30g Egg, beaten,
- 30g30g Sour Cream,
- 20g20g Heavy Cream,
- 10g10g Cake Flour, sifted,
- 4g4g Cornstarch,
- 12g12g Butter, melted, for crust,
- 0g0g All Purpose Flour,
