Matcha souffle cheesecake

Enjoy the fluffy, bouncy texture and the subtle aroma of matcha (Tenkuu) that spreads in your mouth.

<Ingredients> 18cm round mold with removable bottom

  • 120g cream cheese
  • 80g unsalted butter
  • 120g milk
  • 60g plain flour
  • Matcha (Tenkuu) 10g
  • 4 egg yolks
  • 4 egg whites
  • 100g granulated sugar

<How to make>

  1. Preheat the oven to 250°C. Line a baking mold with baking paper.

  2. Heat the cream cheese, unsalted butter and milk to about 60°C and mix together until creamy.

  3. Sift together the flour and matcha, then add to ② and mix until there are no more powdery parts.

  4. Add the egg yolks to Step 3 and mix. Strain through a fine mesh sieve.

  5. Beat the egg whites. First, add all the granulated sugar and mix slowly with a hand mixer at low speed to make a fine meringue. Make a loose meringue that drips easily when scooped and dropped, leaving a line.

  6. Add ⑤ to ③ and mix gently.

  7. Pour into the mold. Place two baking sheets on top of the mold and pour boiling water into the first sheet to bake in a water bath. Be careful not to pour hot water into the second sheet so that water does not get into the mold. Place in the oven and bake at 250°C for 15 minutes, then reduce the temperature to 120°C and bake for 30 minutes.

  8. Once cooked, remove from the mold. Be careful as it will be very soft.
Back to recipe