Matcha Japanese cotton cheesecake recipe

Matcha cotton cheesecake

250g Philadelphia cream cheese 

6 egg yolks
50g butter
100ml full cream milk
60g cake flour
20g cornflour

3 tbsp matcha powder
¼ tsp salt
2 tsp vanilla extract

6 egg whites
¼ tsp cream of tartar
130g castor sugar

Used 25cm springform pan in a 28.5cm pan (water bath).

CREAM CHEESE MIXTURE

1.     Boil and whisk (using hand whisk) milk and butter together over medium heat.

2.     Melt cream cheese in microwave.

3.     Lower heat and add in cream cheese. Whisk cheese cream in till smooth.

4.     Whisk in yolks, vanilla, salt.

5.     Remove from heat, sift flour and matcha powder and fold into mixture.

EGG WHITE MIXTURE       

6.     Whisk whites at low speed till foamy.

7.     Add cream of tartar and beat at high speed till bubbles become very small but still visible.

8.     Gradually add sugar and beat (on medium speed) till soft peaks (not stiff peaks).

9.     Fold whites into batter 1/3 at a time.

10. Pour into cake pan.

11. Steam-bake in preheated over at 160°C for about 1 hour 30 mins (Alternatively, place a foil cover loosely over the cake pan, remove during last 30mins to let top brown).

12. Open oven door slightly to allow cheesecake to cool.

Note:

Best to not use springform pan (water always seeps in).