Matcha Japanese Soufflé Cheesecake (Bánh Bông Lan Phô Mai Matcha)
85% chuẩn vị · Japanese Fusion
A delightful twist on the classic Japanese soufflé cheesecake, infused with the earthy, slightly bitter notes of matcha green tea. This variation offers a beautiful green hue and a sophisticated flavor profile.
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Nguyên liệu
- Cream cheese250g
- Butter60g
- Milk100ml
- Eggs (separated)6
- Granulated sugar140g
- Matcha powder2 tbsp
- Lemon juice1 tbsp
- All-purpose flour60g
- Cornstarch20g
- Salt1/4 tsp
- Waterfor water bath
Các bước
- 1
Preheat oven to 160°C (320°F). Prepare a 7-inch round cake pan by lining the bottom with parchment paper and greasing the sides. Wrap the outside of the pan with foil.
- 2
Melt cream cheese, butter, and milk in a double boiler or over low heat until smooth. Remove from heat and let cool slightly.
- 3
Whisk in egg yolks one by one until fully incorporated. Stir in lemon juice and matcha powder until smooth.
- 4
Sift in flour and cornstarch, whisking until just combined. Set aside.
- 5
In a separate clean bowl, beat egg whites with salt until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (meringue).
- 6
Gently fold about one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue until just combined.
- 7
Pour the batter into the prepared cake pan. Tap gently to release air bubbles.
- 8
Place the cake pan in a larger baking pan. Pour hot water into the larger pan to create a water bath.
- 9
Bake for 60-70 minutes, or until the cheesecake is set with a slight wobble in the center. The color should be a soft green.
- 10
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 15-20 minutes. Remove from the oven and water bath, let cool completely on a wire rack. Chill before serving.
