抹茶スフレチーズケーキ (Matcha Soufflé Cheesecake)

Light and airy Japanese cheesecake with a vibrant matcha taste.

Ingredients

• 250 g cream cheese
• 100 ml milk
• 50 g unsalted butter
• 60 g all-purpose flour
• 20 g cornstarch
• 6 eggs
• 2 tbsp matcha powder
• 140 g granulated sugar

Method

1. Preheat oven to 150°C (302°F). Line a cake pan.
2. Melt cream cheese, milk, and butter in a bowl over simmering water.
3. Sift flour, cornstarch, and matcha powder. Add to cream cheese mixture.
4. Separate eggs, adding yolks into mixture and beating whites with sugar until soft peaks form.
5. Fold egg whites into cake batter gently. Pour batter into parchment-lined cake pan.
6. Bake in a water bath until golden and set.
7. Cool then refrigerate for a few hours until firm.

Chef's tips

• Use a water bath to avoid cracking
• Chill well for a perfect set