Soufflé Matcha Cheesecake
Simple and yet elegant dessert which will be most looked forward to for anyone who enjoys matcha
Ingredients
- 250 g cream cheese - room temperature
- 240 g white chocolate - Meiji brand
- 6 cold eggs - 70g each
- 2 tbsp corn flour (starch)
- 1.5 tbsp matcha powder - + 2 tbsp hot water mix to paste
Instructions
- 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)
Nutrition
Calories: 369kcalCarbohydrates: 25gProtein: 7gFat: 27gSaturated Fat: 16gCholesterol: 54mgSodium: 170mgPotassium: 172mgFiber: 1gSugar: 25gVitamin A: 759IUVitamin C: 1mgCalcium: 120mgIron: 1mg
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