Matcha Cheesecake

Name: Matcha Cheesecake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 125g Cream cheese; 55g Yogurt; 25g Corn oil; 27g low-gluten flour; 6g Matcha powder; 3 piece Egg; 40g white sugar; 2g white vinegar

Easy and satisfying, Matcha Cheesecake uses cream cheese, yogurt and corn oil and is baked until light, fluffy and golden.

1 hrNewMedium Baking Roast Other

Instructions

1
Add cream cheese to yogurt and stir with hot water until melted.
2
Add the corn oil and stir until the emulsion is formed and no oil specks are visible.
3
Add three egg yolks and stir until smooth and free of lumps.
4
Sift in the matcha powder and low-gluten flour, and mix evenly.
5
Add egg whites and sugar vinegar to a dry, oil-free mixing bowl.
6
Beat until there are obvious streaks, and when lifted, small peaks appear.
7
Mix the meringue evenly with the egg yolk batter. Using the folding method makes it less likely to deflate.
8
Pour the well-mixed matcha batter into a 6-inch chiffon cake mold.
9
Put it in the oven and bake at 150 degrees for one hour.