Creamy and eye-catching cheesecake with lovely matcha flavor.
Source: Modern Asian Baking at Home by Kat Lieu
Ingredients
for 6-inch springform pan
- 337g cream cheese
- 1/4 c butter
- 100g sugar
- 3 eggs
- 1 tsp white miso
- 2 Tbsp cornstarch, sifted
- 20g cake flour, sifted
- 1-2 Tsbp matcha powder
- 1/2 c milk
- 1/2 c heavy cream
- 1 tsp vanilla extract
Procedure
Oven @ 450 F
- Crumple and open parchment paper, line a 6-inch pan.
- Blend ingredients to smooth and homogenous, let rest 30 minutes in fridge. Or: in a double-boiler, soften the cream cheese and butter, and mix. Mix in sugar. Add the rest to combine.
- Pour batter into prepared pan. Tap pan on counter. Use whisk to smooth the top. Bake 20-25 minutes until top is dark brown (not black) and the center wobbles but is not runny.
- Remove from oven. Cool at room temp until cool then fridge 4 hours.