Soufflé Matcha Cheesecake
Simple and yet elegant dessert which will be most looked forward to for anyone who enjoys matcha
corn flour (starch)
+ 2 tbsp hot water mix to paste
Line a 8 inch cake pan at the bottom and grease the sides with butter, set aside. Preheat oven to 170 degrees C.
Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
Remove the bowl from double boiler. Add egg yolks, mix well followed by corn flour and matcha paste mix well again with a hand whisk, set aside.
Whisk 6 egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
Add ⅓ meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
Pour cheese mixture into pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
Steam bake the cake for 20 minutes then lower the temperature to 160 degrees C for 20 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
Leave the cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours)
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Soufflé Matcha Cheesecake by Anncoo Journal