Have always loved the emerald green from green tea powder and decided to give the chilled sponge cheesecake some taste. Baked in a nice 6-inch square tin, this refreshing dessert was a treat for 2-3 days for 2 persons. It’s also great for tea parties or for a company of friends!
- For Cream Cheese Mixture:
- 125gm cream cheese
- 3 egg yolks
- 30g sugar
- 30g unsalted butter, melted
- 50ml full cream milk
- 30g cake flour
- 1tsp matcha or green tea powder
- 1/2 tsp corn starch
- 1/8 tsp salt
- For egg white mixture:
- 3 egg whites
- 1/8 tsp cream of tartar (or a few drops of lemon juice)
- 20g sugar
- Cream the cream cheese over a hot water bath until smooth.
- Add in egg yolks and sugar and continue mixing. Pop the unsalted butter into the microwave for a few seconds to melt it.
- Add in melted butter and mix.
- Sift in cake flour, matcha or green tea powder, corn starch and salt and mix evenly.
- In a separate bowl, whip egg whites for a minute until bubbles have formed all over.
- Add in cream of tartar (or lemon juice) and sugar gradually at the side.
- Continue whipping until the egg white mixture is stiff.
- Fold the egg white mixture into the cream cheese mixture.
- Ensure oven is preheated to 200 degrees Celsius, and there's a water bath bigger than the cake tin.
- Pour slowly into a prepared cake tin, and knock it on the table a few times to release air bubbles.
- Place the cake tin into the water bath inside the oven and bake at high - 200 degrees Celsius for 18 minutes.
- Reduce temperature to 140 degrees Celsius and continue baking for 30 minutes.
- Once ready, open the oven door slightly ajar and leave the cake tin to cool for another 20 minutes.
- Remove from the oven and place on a rack to cool completely before chilling for at least 2 hours.
- Enjoy your awesome chilled matcha sponge cheesecake!