Chocolate Matcha Cheesecake
This light and delicate chocolate matcha cheesecake is simply divine!
Ingredients
- 250 g cheese cream - room temperature
- 30 g caster sugar
- 70 ml dairy whipping cream
- 1 tbsp matcha powder
- 3 egg yolks - used large egg
- 3 egg whites
- 40 g caster sugar
Chocolate cream
- 120 g semi sweet chocolate - chop to pieces
- 80 ml dairy whipping cream
- 15 g soft butter
- 1 tsp vanilla extract
Instructions
- Grease the sides of a 8 inch round cake pan and line the bottom with parchment paper. Preheat oven to 160 degree C.
- Beat cream cheese and sugar together at low speed. Gradually pour in whipping cream, beat till smooth at medium speed. Continue beating and add matcha powder, mix well. Add egg yolks one at a time and beat until all combined.
- In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
- Pour matcha cheese mixture into prepared cake pan. Steam bake in preheated oven for about 1 hour. It should feel set, but not rigidly so.
- Leave cheesecake to cool down completely before spreading the chocolate cream on top. (may also chill the cake for a few hours before doing the topping).
- Chocolate cream - Place chopped chocolate pieces and butter into a bowl, set aside (remaining chocolate cream can be kept in the chiller for few weeks).
- Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate mixture till smooth. Spread 2-3 layers of chocolate cream on top of the cheesecake.Then chill cheesecake for a few hours before serving.
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