Matcha Mochi Cheesecake
80% asli · Japanese-inspired
An elegant variation of mochi cheesecake infused with the earthy, slightly bitter notes of matcha green tea. The vibrant green hue and unique flavor profile offer a sophisticated twist.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cream cheese225g
- Granulated sugar150g
- Eggs2
- Heavy cream120ml
- Lemon juice1 tbsp
- Glutinous rice flour (Mochiko)100g
- Milk100ml
- Butter20g
- Matcha powder2 tbsp
- Cornstarch1 tbsp
- Salt1/4 tsp
Langkah
- 1
Preheat oven to 160°C (320°F). Grease and line an 8-inch round cake pan.
- 2
Prepare the cheesecake filling as described in the Classic Mochi Cheesecake recipe. Pour into the prepared pan.
- 3
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- 4
While the cheesecake bakes, prepare the matcha mochi topping: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, milk, melted butter, and matcha powder until smooth. Ensure the matcha is fully incorporated.
- 5
Microwave the matcha mochi mixture on high for 1 minute. Stir well. Microwave for another 1 minute, stir again. Continue microwaving in 30-second intervals, stirring each time, until the mixture is thick and translucent (about 3-4 minutes total).
- 6
Stir in cornstarch and salt into the mochi mixture.
- 7
Once the cheesecake is out of the oven, carefully spread the matcha mochi mixture evenly over the hot cheesecake. Smooth the top.
- 8
Return the cheesecake to the oven and bake for another 15-20 minutes, until the mochi topping is set and lightly golden.
- 9
Let the matcha mochi cheesecake cool completely in the pan on a wire rack before refrigerating for at least 4 hours or overnight.
- 10
Serve chilled. Garnish with a light dusting of matcha powder if desired.
