Matcha Cotton Cheesecake

16 May 2018 07:17 0
128
1 3

A very light tasting sponge cake flavoured with matcha. Simple and delicious, just the right snack to complement your afternoon tea or coffee.
Attempted/adapted the Recipe By Epipastry!

My Recipe

Matcha Cotton Cheesecake
Main Ingredients
250g cream cheese
4-5 Tablespoons Castor Sugar
6 Tablespoons Oil
8 Tablespoons Whipping Cream
8 Tablespoons Corn Starch sifted
4 Teaspoons lemon juice (fresh squeezed and strained)
6 egg yolks
Method
Preheat oven to 300F.
Soften cream cheese in microwave oven about 30 to 40 seconds turning over halfway and then add to mixing bowl. Beat using a K beater attachment. Gradually add sugar and beat until smooth scraping sides of bowl occasionally. Add egg yolks one at a time beating thoroughly after each addition until well combined. Add corn starch and beat. Gradually blend in oil, cream and lemon juice one ingredient at a time until a smooth batter is achieved. Remove bowl from mixer. Fold in the meringue one spoonful at a time.
Divide batter into half. Then fold in the matcha mix into one half until properly combined. Grease and flour a 9” round springform baking pan and line the base with parchment paper. Cover the outside of the baking pan with foil. Prepare a water bath. Add tablespoons full of batter starting in the middle of the pan alternating with the matcha mix batter. Repeat until all the batter is finished. Take a skewer and streak the batter from the centre of the pan to the outside edge making a decorative top and making sure to reach the base with the skewer. Tap the baking pan gently on the table a few times to remove air bubbles. Place the baking pan carefully into the water bath and bake in a preheated 300F oven for about an hour to an hour and a half. Test with cake tester. It’s done when tester inserted in the middle comes out clean.

Matcha Mix
1 Tablespoon Luke warm water
2/3 Tablespoon Matcha Powder
Mix until smooth. Set aside covered to prevent drying out.

Meringue
6 large Egg Whites
1/2 Cup Castor Sugar
1 1/2 Teaspoons lemon juice (fresh squeezed n strained)
Beat egg whites on medium high using the whisk attachment. Gradually add sugar and lemon juice a little at a time. Set aside in refrigerator while preparing the main batter.
Serving suggestions
It’s decorative enough to have it on its own. Once sliced the design is beautiful. Dust with icing sugar and serve some colourful berries on the side.
If matcha is unavailable use lightly sweetened cocoa powder.
I preferred it plain and enjoyed its light,smooth, bold, moist, delicious, dainty and decadent flavour.
Tips
This recipe does not rise a whole lot because there’s no rising agents in the mix. Make sure the height of the 9” baking pan is at least about 3 inches high.
The streaked or marbled design comes through when it’s sliced.

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