Matcha Light Cheesecake
| Eggs 3 | cream cheese 125g |
| Milk 50ml | Low gluten flour 15 grams |
| Cornstarch 10 grams | Matcha powder 10 grams |
| Butter 28 grams | sugar 35 grams |
Step 1
Soften the cheese in water, add milk and stir until smooth and without particles, then add butter and mix well
Step 2
Take out the pot and add three egg yolks in three batches and mix well
Step 3
Add sifted low-gluten flour, cornstarch and matcha powder and mix well
Step 4
After mixing well, you can sift it once or twice. The cheese paste will be more delicate.
Step 5
Add three egg whites to the sugar and use an electric egg beater to beat into large curved peaks.
Step 6
Take one-third of the egg whites and add it to the cheese paste and mix well
Step 7
Then pour all the cheese paste into the egg whites and mix evenly with a spatula.
Step 8
Pour into a live-bottom chiffon mold. The mold should be wrapped with two layers of tin foil. Bake in a water bath at 160 degrees for one hour. After baking for 20 minutes, place a layer of tin foil on top of the cake to prevent it from coloring. Matcha light cheesecake cooking tips
