Matcha Japanese Cheesecake

Step 1

Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)

Step 2

Grease 8″ x 3″ cake pan with butter, line bottom with baking or parchment paper

Step 3

Whisk cream cheese till smooth over a warm water bath

Step 4

Add yolks and whisk

Step 5

Add half the sugar (70 gram) and whisk

Step 6

Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter

Step 7

Add salt and whisk

Step 8

Remove from the water bath, sift cake flour, matcha powder, and corn starch and fold into mixture

Step 9

Whisk egg whites at low speed till foamy

Step 10

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

Step 11

Gradually add the balance 70 gram of sugar and beat till soft peaks

Step 12

Fold whites into batter 1/3 at a time

Step 13

Pour into the cake pan and tap the pan on the counter to release air bubbles

Step 14

Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.