Matcha Traditional Cheesecake Cup, rich and creamy cheesecake, fresh matcha, soft and moist fluffy texture!

4 eggs, separate the egg whites and yolks in advance and set aside. The egg whites can be frozen for 10 minutes, which makes whipping more stable. 130 grams of cream cheese at room temperature and 80 grams of warm milk, stir over a hot water bath until the cheese is completely melted.

40 grams of unsalted butter, add the melted butter and stir well.

4 egg yolks, mix evenly.

20g of low-gluten flour, 20g of cornstarch, and 10g of matcha powder, sift and add, then stir until the color is evenly smooth.

Sift to remove any large undissolved particles, then continue to place it on that bowl of warm water and set it aside for later use.

4 egg whites, a few grams of lemon juice, first beat until evenly mixed.

70 grams of white sugar, added in three parts during coarse foam, medium foam, and fine foam, whipped until it forms elastic peaks.

First take 1/3 of the egg white mixture and add it to the egg yolk mixture.

Mix well.

Take another 1/3 of the egg white mixture and add it to the egg yolk mixture.

Mix well.

Pour everything back into the egg yolk mixture.

Mix until the color is uniform.

Put the batter into a piping bag and pipe it into the mold, filling it about 70% full.

Pour cold water into half of the large baking pan.

Preheat the oven to 150℃, then bake for about 60 minutes.

Take it out and let it cool.

Matcha traditional cheesecake cup, done O(∩_∩)O

So fluffy it's like eating clouds, every bite is a surprise!

Moist and fluffy, the tea aroma mixed with the milk fragrance, gently wrapping the tip of the tongue like a cloud.

Best served chilled! Experience the exquisite duet of icy cheese and soft cake.