Matcha cheesecake pound cake, spring limited edition with double the richness, blending tea aroma and cheese, a must-try for matcha lovers!

Name: Matcha cheesecake pound cake, spring limited edition with double the richness, blending tea aroma and cheese, a must-try for matcha lovers!
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 80 g Unsalted butter; 80 g Cream cheese; 80 g white sugar; 2 piece Egg; 150 g low-gluten flour; 12 g Matcha powder; 4 g Baking powder; 50 g Light cream; 150g Cream cheese; 70 g Powdered sugar; 15 g Lemon juice

Matcha cheesecake pound cake: unsalted butter, cream cheese and white sugar in a few quick steps, baked until light, fluffy and golden.

1 hrNewMedium Baking Bake Sweet

Instructions

1
80 grams of unsalted butter and 80 grams of cream cheese, softened to room temperature in advance and mixed evenly, 80 grams of granulated sugar, whipped until the color lightens and the volume becomes fluffy.
2
2 room-temperature eggs, beaten, then added in 3 batches to the whipped mixture.
3
Add it only after each time is evenly mixed.
4
Sift in 150 grams of low-gluten flour, 12 grams of matcha powder, and 4 grams of baking powder.
5
Mix with a spatula until the color is even.
6
Add 50 grams of light cream.
7
Mix with a spatula until the color is even.
8
First, put half of the batter into a piping bag, and line the mold with parchment paper in advance.
9
Squeeze into the batter and smooth it out.
10
150 grams of cream cheese, cut into small cubes, evenly placed in.
11
After squeezing in another layer of batter, spread it evenly.
12
Draw a groove in the middle.
13
Preheat the oven to 170°C, then bake for 30 minutes.
14
Take it out after baking, remove it from the mold, and let it cool completely.
15
70 grams of powdered sugar and 15 grams of lemon juice, mix evenly and then spread evenly.
16
Pour the sugar syrup over the cake and let it set until firm.
17
Just cut into pieces.
18
Matcha cheesecake pound cake, done O(∩_∩)O
19
The aroma of tea blends with the cream cheese; each bite is soft and dense, offering a triple enjoyment.
20
The cake is moist and fluffy, with a rich cheese filling inside, and the surface is lightly covered with icing like the first snow; the three layers of texture unfold one after another on the tip of the tongue.
21
At the first bite, there is the slightly bitter impact of matcha, followed by the rich aroma of cheese enveloping the taste buds. The finish brings a faint lingering sweetness, and paired with a pot of sencha, it makes a perfect Japanese-style afternoon tea.