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).

Matcha azuki, chocolate and strawberry chocolate cake recipe

Matcha azuki, chocolate and strawberry chocolate cake

4 egg whites

40g sugar

4 egg yolks

35g sugar

40g cake flour
1½ tbsp matcha powder/vanilla essence

Steps:

1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Using a hand whisk, whisk egg yolks and sugar well.

4.     Sift in cake flour into egg yolk mixture. Whisk (using hand whisk) until well-combined and aerated.

5.     Beat egg whites until foamy, gradually pour in the sugar, whip until to stiff peaks.

6.     Fold (first: using hand whisk, then: spatula) the egg whites mixture into the egg yolk mixture until just combined (don’t over fold, else batter will turn watery).

7.     Pour the batter into the lined baking pan. Gently tap the sides of the pan to level the batter.

8.     Bake for 20mins until a toothpick inserted into the center comes out clean.

For the chocolate topping:

Melt compound chocolate in microwave together with some whipped cream and mix well. Pour *warm chocolate down the sides of the cake.

Matcha azuki cake 

Chocolate cake 

Strawberry chocolate cake

Matcha swiss roll recipe

Matcha swiss roll

MATCHA SPONGE

120g egg whites

40g sugar

80g egg yolks
30g sugar (cut down from 35g)
40g cake flour
1½ tbsp matcha powder

Modified my previous matcha swiss roll recipe

Matcha azuki swiss roll recipe

Matcha azuki swiss roll

Used 10" x 10" (25.5cm x 25.5cm) baking pan.

MATCHA SPONGE

120g egg whites

40g sugar

80g egg yolks

35g sugar (cos my matcha powder is sweet)

40g cake flour

1½ tbsp matcha powder

AZUKI FILLING

116g (120ml) whipping cream

1 tbsp sugar

2 tsp vanilla

Azuki bean paste (optional)

Steps:

1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Beat egg whites until foamy, gradually pour in the sugar, whip until to stiff peaks.

4.     Whisk egg yolks and sugar well.

5.     Sift in cake flour and matcha powder, whisk until well-combined and aerated.

6.     Fold the egg whites mixture into the egg yolk mixture until just combined.

7.     Pour the batter into the lined baking pan, smooth surface with a spatula.

8.     Bake for 25 minutes until a toothpick inserted into the center comes out clean.

9.     Unmould from the pan and use a tray to cover it (to prevent dryness).

10. Prepare the filling by whipping the cream and sugar together. Mix in the azuki bean paste.

11. Once the cake is slightly cooled, spread cream over it and roll it up. Wrap with cling wrap (to prevent drying) and refrigerate.

Adapted from: vskitchen

Matcha tofu cheesecake recipe

Matcha tofu cheesecake

300g silken tofu

250g cream cheese (melt in microwave)

150g icing sugar (original: 200g) may want to use even less, cheesecake is quite sweet

200g natural plain yogurt

50g full cream milk

15g gelatine powder

60g hot water (original: 50g)

1 teaspoon vanilla extract

6 tbsp matcha powder

200g digestive biscuits

80g melted butter

1.     Crush the digestive biscuits into fine crumbs in 2 plastic bag. Pour melted butter into bag and shake to mix evenly.

2.     Press tightly onto cake pan (with removable base) with the back of a spoon. Leave baking pan in the freezer until required later.

3.     Dissolve and stir gelatine powder in water. Set aside for use later.

4.     Empty the rest of the tofu cheesecake filling ingredients into an electric mixer and mix until well combined. Sieve mixture several times.

5.     Add dissolved gelatine at the end and mix thoroughly.

6.     Remove baking pan from freezer. Pour tofu cheesecake mixture into pan.

7.     Refrigerate for at least 4hrs.