Green Tea Japanese Cheesecake

Method

• 1)

  Preheat oven to 320 degrees F

• 2)

  In a small pot, melt together cream cheese, butter, and milk. Remove from heat and let cool.

• 3)

  Transfer the mixture into a large bowl and add in the egg yolks. Whisk until fully incorporated.

• 4)

  Sift flour, cornstarch, and green tea powder into the mixture, and mix well.

• 5)

  In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Slowly add in the sugar until stiff peaks form.

• 6)

  Using a spatula, slowly add in the egg whites, a quarter at a time. Mix until just combined.

• 7)

  Grease the bottom of a 9″ x 3″ round cake pan. Line the sides and bottom with parchment paper. Have the parchment paper about 2″ wider on the sides to prevent the batter from overflowing. If using a springform pan, ensure that you cover the bottom of the pan with aluminum foil to prevent leakage.

• 8)

  Pour the batter into the pan

• 9)

  Place the pan into a larger pan, and fill it with about 1″ of hot water

• 10)

  Bake for 25 minutes, then reduce the heat to 285F and bake for another 55 minutes until the cake has risen and the top has turned golden brown. After 55 minutes, turn off the oven and leave the cake in there with the oven door slightly ajar for another hour.

• 11)

  Remove from oven, and invert the cake to peel off all the parchment paper. Let cool on a baking rack for atleast 30 minutes.

• 12)

  Dust the top of the cake with matcha powder

• 13)

  Serve and enjoy