Japanese cheesecake is very different from Western style cheesecake that is rich and heavy. Japanese cheesecakes are light, fluffy and has velvety texture. This recipe is a modification of the original cheesecake, it has a green tea flavour. Perfect to be served with your favourite cup of green tea.
Dry Ingredients 60g cake flour
1 1/2 tbsp matcha green tea powder
1/4 tsp salt
Meringue 140g caster sugar
6 large egg whites, separated
1/4 tsp cream of tartar
Preheat the oven to 125C. Line the baking pan with baking paper. Boil some water to be used for water bath and set aside.
Sift the dry ingredients into a large bowl. Mix and set aside.
Melt the butter, cream cheese and milk in a saucepan on low heat. Stirring occasionally with a whisk until the mixture is smooth. Make sure to not boil the mixture.
Add in the egg yolks to the cream cheese mixture and gently whisk until combined.
Pour the cream cheese mixture to the flour mixture. Gently fold until combined.
Beat the egg whites on medium speed in a stand mixer until foamy. Add in the cream tartar.
Continue beating on medium speed, gradually pour in the sugar.
Beat on high heat until soft peaks form. Turn the speed to low and continue beating for a further 1 minute, this is to stabilize the air bubbles in the meringue.
Add 1/3 of the meringue into the cream cheese flour mixture. Gently fold in with a whisk.
Add another 1/3 of the meringue and gently fold in the mixture.
Add the remaining of the meringue and continue folding gently until combined.
Pour the batter into the prepared pan. Place the pan on an oven tray.
Prepare the water bath, place 4 ramekins on the corners of an oven tray, pour in the hot water. Place the tray on the lowest shelf in the oven.
Place the tray with the cake batter on the shelf above the water bath. Bake in the preheated oven for 1 hour and 15 minutes until skewer inserted comes out clean. Slightly open the oven door to cool down the cake, this is to minimize the sudden change of temperature that will cause the cake the shrink drastically.
Remove the cake from the oven and leave to cool completely on a cooling rack. Refrigerate for 4 hours, cut into slices and serve.