Cooking together is a great way to connect with each other and have fun! It was always about more than learning how to bake, though. It was about spending time together, creating something we could enjoy as a family.
When my best friend Sharon Chaw requested a cheesecake for her family, she took the opportunity to try out 'Japanese matcha cheesecake'. Matcha green tea is the soul of this cake, not only known for its deliciousness but also packed with awesome health benefits from the powder.
We meet a lot of people in the journey of life but there are only a few who leave a mark on us. Sharon Chaw, who is my best friend. Our friendship started when we were in standard one. She is one of the smartest minds and full of sparkling energy who doesn’t only excel academically but also in life. we have undergone a lot together good or bad. Both of us inspire each other to become better humans. We push each other to do our best and we are always there in need.
Her daughter Winnie Tey, have grown right into a lovely young lady. A lawyer, who enjoys eating cakes, and love baking…….
The warmest moment ……
This western-style dessert has traditional Japanese flavors, however, it is light enough to be a perfect ending after any kind of meal. I like green tea, matcha cheesecake is probably one of the most amazing cheesecakes that I have known in my life. I fell in love with it right at the first time I tried it. And until now, it is still in my most-favorite-cake-of-all-time list.
You can make it at home yourself! A few simple ingredients and a little bit of time is all you need to enjoy this healthy and delicious cheesecake at home.
Notes :
Matcha is a kind of green tea that is in a powdered form, traditionally used for the Japanese tea ceremony, and it is different from regular green tea leaves. Matcha tastes rather strong and bitter by itself, but its refreshing flavor goes very well with dairy and sugar. It is an excellent complement to baked goods especially, leaving no bitterness but a nice fragrance.
Japanese matcha cheesecake
Ingredients :
Cake batter
5 egg yolks
230g cream cheese
55g butter
1/4 granulated sugar
1/2 cup milk
2 tbsp corn starch
1/4 cup rice flour
2 tbsp matcha powder
Egg white meringue
5 egg whites
1/4 tsp cream of tartar
(or vinegar or lemon juice)
30g granulated sugar
Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc......
Method :
Pre-heat oven to 160C.
With these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line with parchment paper.
Cake batter
Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in another bowl.
Place 230g cream cheese, 55g butter and 1/4 cup of granulated sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.
Whisk 5 egg yolks in another large mixing bowl.
Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
Add 1/4 cup rice flour, mix well. Add 2 tbsp cornstarch, mix well. Add 1/2 cup of milk, and 2 tbsp matcha powder. Once again, Mix well. Strain the mixture. Set aside.
Egg white meringue
Beat the 5 egg whites using hand-held mixer. Add in 1/4 tsp lemon juice and gradually add in 30g granulated sugar, beat into stiff peaks.
Place some beaten egg white into the batter and mix together.
Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix.
( If you over mix, the cake will not rise. If you under-mix, your cake will be uneven )
Pour the batter into the baking pan(s). Place the pan in a rectangular pan of water as it enters the oven.
Bake 160c for 25 minutes. After 25 minutes, your cake should rise.
Once it rises nicely, crack open the oven door slightly and keep it opened for approximately 15 seconds.
Lower the oven temperature to about 130C, and bake for an additional 45 minutes.
Off the oven. Allow your cake to rest in the oven after baking for about 15 minutes.
Garnish the cake with strawberry fan.
Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though ! Enjoy !
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