Matcha cheesecake bars, where the unique flavor of matcha blends with the rich taste of cheesecake, creating a fragrant and sweet experience in every bite.

2 eggs, separate the egg whites and yolks in advance and set aside.

25 grams of low-gluten flour and 5 grams of matcha powder, mix them together.

Add 20 grams of sweet red beans.

Coat with flour and set aside.

60g of cream cheese, 30g of unsalted butter, and 50g of milk, put together and heat to melt.

Sift in the prepared dry ingredients (reserve the sweet red beans to add later).

Stir evenly until smooth, then set aside.

Add 2 egg yolks.

Continue stirring until well blended.

2 egg whites, 4 grams of lemon juice, first whisk until large 'fish eye' bubbles appear.

40 grams of fine granulated sugar, added in two separate portions while whipping.

Whipped to a state with firm small peaks.

Add the remaining sweet red beans to the egg yolk batter and mix well.

Add 1/3 of the egg white mixture.

Mix well.

Then pour it all back into the egg white mixture.

Mix well.

You don't need to line the mold with parchment paper; pour the batter into the mold and spread it evenly.

Shake twice to remove large air bubbles.

Preheat the oven to 150°C and bake for 45-50 minutes.

After baking, take it out and turn it upside down to cool.

Then demold.

Cut off the burnt edges, then cut into even strips.

Matcha cheesecake bars, done O(∩_∩)O

A unique pastry inspired by the freshness of matcha and the delicacy of cheese.

The unique flavor of matcha and the rich texture of cheese blend together seamlessly.

The crispy outer layer is rich in flavor, and the soft interior is sweet.