• Prep Time 15 minutes
  • Cook Time 50 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 500g Anchor Cream Cheese, room temperature
  • 80g caster sugar
  • 3 large eggs, room temp (approx 150g of eggs without shell)
  • 250g Anchor UHT Whipping Cream
  • 1 tbsp cake flour
  • 1 tsp vanilla extract
  • 1 tbsp matcha powder
  • 3 tbsp warm water


  1. Thaw cream cheese for at least 30min at room temperature. Preheat oven at 200°C and line a 7 inch springform pan with baking paper.
  2. Beat sugar and cream cheese together on medium until smooth. Tip: Cream until you can’t feel the sugar granules anymore. Scrape the sides as needed.
  3. Add eggs and continue mixing until well incorporated.
  4. To make matcha paste, add warm water to matcha powder. Stir to mix well.
  5. Mix the matcha paste, followed by vanilla extract into the cream cheese mixture.
  6. Add the whipping cream and mix well, scraping down sides as needed.
  7. Sift in cake flour and mix until well incorporated. Tip: Do not over-mix the cream cheese mixture.
  8. Pour mixture into the pan slowly to avoid creating bubbles.
  9. Bake at 200°C for 50 minutes or until the top changes to a dark brown.
  10. Keep in chiller overnight. Unmould and serve chill.

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