Matcha New York Cheesecake

Ingredients

Mold: 16 cm diameter, 6 cm height, with removable bottom.

Biscuits: 120g
Butter: 55g
Cream Cheese: 320g
Granulated Sugar: 55g
Matcha Powder: 26g
White Chocolate: 110g
Mascarpone: 135g
Whole Eggs: 2
Egg Yolk: 1

Notes:

Use eggs at room temperature.
Make sure the cream cheese is soft. If there are lumps, strain the mixture.
If you see white lumps when pouring, it’s likely cream cheese that hasn’t dissolved and will remain in the finished cake. Be sure to strain if lumps appear after mixing.
Cream cheese texture varies from firm to soft, depending on the type. If it doesn’t soften at room temperature, microwave for 30 seconds at 500W until softened, and strain if necessary.
Melt the white chocolate in a water bath or microwave (500W) in 10-20 second intervals, being careful not to overheat and break the chocolate.

Instructions:

1. Prepare the Crust:
Crush the biscuits and mix with melted butter until well combined. Press this mixture firmly into the base of the 16 cm mold to form the crust.

2. Prepare the Filling:
a. Beat the cream cheese and mascarpone in a bowl until smooth.

b. Fold in the melted white chocolate until well combined.

c.Add the granulated sugar and matcha powder, and mix gently.

d. Gradually add egg yolks, mixing gently each time.

e. Fold in the melted white chocolate until well combined.

f. Separate the egg whites and beat them until foamy, then immediately fold them into the mixture to create a light and airy texture for the cake base.

3. Baking:
a. Pour the batter into the mold. If you notice any white lumps, strain before pouring.
b. Bake at 160°C (320°F) for about 50-60 minutes. Baking time may vary depending on your oven, so adjust accordingly.

4. Cool:
Let the cheesecake cool in the oven with the door slightly open for about 30 minutes, then move it to the refrigerator to chill completely before serving.

Ingredients

Instructions:

1. Prepare the Crust:
Crush the biscuits and mix with melted butter until well combined. Press this mixture firmly into the base of the 16 cm mold to form the crust.

2. Prepare the Filling:
a. Beat the cream cheese and mascarpone in a bowl until smooth.

b. Fold in the melted white chocolate until well combined.

c.Add the granulated sugar and matcha powder, and mix gently.

d. Gradually add egg yolks, mixing gently each time.

e. Fold in the melted white chocolate until well combined.

f. Separate the egg whites and beat them until foamy, then immediately fold them into the mixture to create a light and airy texture for the cake base.

3. Baking:
a. Pour the batter into the mold. If you notice any white lumps, strain before pouring.
b. Bake at 160°C (320°F) for about 50-60 minutes. Baking time may vary depending on your oven, so adjust accordingly.

4. Cool:
Let the cheesecake cool in the oven with the door slightly open for about 30 minutes, then move it to the refrigerator to chill completely before serving.

Enjoy your ultimate matcha white chocolate cheesecake!

Matcha Fruit Roll Cake

Matcha Cookies

Levain Bakery Style Matcha Cookies

CONTACT US

OUR COMPANY

GROUP COMPANY

Ingredients

Instructions:

1. Prepare the Crust: Crush the biscuits and mix with melted butter until well combined. Press this mixture firmly into the base of the 16 cm mold to form the crust.

2. Prepare the Filling: a. Beat the cream cheese and mascarpone in a bowl until smooth.

b. Fold in the melted white chocolate until well combined.

c.Add the granulated sugar and matcha powder, and mix gently.

d. Gradually add egg yolks, mixing gently each time.

e. Fold in the melted white chocolate until well combined.

f. Separate the egg whites and beat them until foamy, then immediately fold them into the mixture to create a light and airy texture for the cake base.

3. Baking: a. Pour the batter into the mold. If you notice any white lumps, strain before pouring. b. Bake at 160°C (320°F) for about 50-60 minutes. Baking time may vary depending on your oven, so adjust accordingly.

4. Cool: Let the cheesecake cool in the oven with the door slightly open for about 30 minutes, then move it to the refrigerator to chill completely before serving.

Enjoy your ultimate matcha white chocolate cheesecake!

Matcha Fruit Roll Cake

Matcha Cookies

Levain Bakery Style Matcha Cookies

CONTACT US

OUR COMPANY

GROUP COMPANY

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1. Prepare the Crust:
Crush the biscuits and mix with melted butter until well combined. Press this mixture firmly into the base of the 16 cm mold to form the crust.

2. Prepare the Filling:
a. Beat the cream cheese and mascarpone in a bowl until smooth.

3. Baking:
a. Pour the batter into the mold. If you notice any white lumps, strain before pouring.
b. Bake at 160°C (320°F) for about 50-60 minutes. Baking time may vary depending on your oven, so adjust accordingly.

4. Cool:
Let the cheesecake cool in the oven with the door slightly open for about 30 minutes, then move it to the refrigerator to chill completely before serving.