Dessert & Cake
6-Inch White Chocolate Matcha Cheesecake
Indulge in the exquisite flavors of this 6-Inch White Chocolate Matcha Cheesecake, a perfect blend of sweet and earthy notes that promises to delight your taste buds. Paired with a warm cup of matcha milk tea, this cheesecake offers a sublime experience, making it an ideal treat for any occasion.
Ingredients:
Cookie Crust:
- 90g cookies
- 30g butter
Cheesecake:
- 120g white chocolate
- 160g cream cheese
- 5-6g matcha powder
- 4 eggs
Decoration:
- Matcha powder, as needed
Directions:
Cookie Crust Preparation:
1. Crush the digestive cookies using a food processor or a rolling pin.
2. Melt the butter and combine it with the crushed cookies until well mixed.
3. Firmly press the mixture into a 6-inch mousse ring mold lined with aluminum foil on the bottom and sides. Freeze for 30 minutes.
Cheesecake Batter:
1. Melt the white chocolate in a double boiler until it reaches 40 degrees Celsius, or alternatively, use a chocolate melting furnace.
2. Soften the cream cheese at room temperature, then stir with a spatula until smooth. Gradually incorporate the egg yolks until well blended.
3. Sift matcha powder directly onto the melted white chocolate, mix thoroughly, then combine with the cream cheese mixture until smooth.
4. Whip the egg whites for 1-2 minutes until glossy and creamy, forming soft peaks that droop naturally when the beater is lifted. Gently fold the egg whites into the chocolate and cheese mixture with a spatula, taking care not to deflate the mixture.
5. Pour the batter over the prepared cookie crust, smoothing the top with a spatula.
Baking with a Water Bath:
1. Set the filled mold on a baking tray and tap gently on the counter to remove air bubbles.
2. Add 700ml cold water to the tray to a depth of about 1cm. Preheat the oven to 160 degrees Celsius for 5 minutes, then bake the cake for 40 minutes. Leave the cake in the oven for an additional 30 minutes after baking to prevent the surface from cracking due to temperature changes.
3. Remove the cake from the oven and let it cool. Take off the mousse ring and let it cool further at room temperature before refrigerating for 3 hours. Remove the aluminum foil.
4. Before serving, dust the top of the cake with matcha powder for a decorative touch.
Enjoy your deliciously smooth 6-inch white chocolate matcha cheesecake with a cup of milk tea for a truly delectable experience!
Ingredients:
Cookie Crust:
- 90g cookies
- 30g butter
Cheesecake:
- 120g white chocolate
- 160g cream cheese
- 5-6g matcha powder
- 4 eggs
Decoration:
- Matcha powder, as needed
Directions:
Cookie Crust Preparation:
1. Crush the digestive cookies using a food processor or a rolling pin.
2. Melt the butter and combine it with the crushed cookies until well mixed.
3. Firmly press the mixture into a 6-inch mousse ring mold lined with aluminum foil on the bottom and sides. Freeze for 30 minutes.
Cheesecake Batter:
1. Melt the white chocolate in a double boiler until it reaches 40 degrees Celsius, or alternatively, use a chocolate melting furnace.
2. Soften the cream cheese at room temperature, then stir with a spatula until smooth. Gradually incorporate the egg yolks until well blended.
3. Sift matcha powder directly onto the melted white chocolate, mix thoroughly, then combine with the cream cheese mixture until smooth.
4. Whip the egg whites for 1-2 minutes until glossy and creamy, forming soft peaks that droop naturally when the beater is lifted. Gently fold the egg whites into the chocolate and cheese mixture with a spatula, taking care not to deflate the mixture.
5. Pour the batter over the prepared cookie crust, smoothing the top with a spatula.
Baking with a Water Bath:
1. Set the filled mold on a baking tray and tap gently on the counter to remove air bubbles.
2. Add 700ml cold water to the tray to a depth of about 1cm. Preheat the oven to 160 degrees Celsius for 5 minutes, then bake the cake for 40 minutes. Leave the cake in the oven for an additional 30 minutes after baking to prevent the surface from cracking due to temperature changes.
3. Remove the cake from the oven and let it cool. Take off the mousse ring and let it cool further at room temperature before refrigerating for 3 hours. Remove the aluminum foil.
4. Before serving, dust the top of the cake with matcha powder for a decorative touch.
Enjoy your deliciously smooth 6-inch white chocolate matcha cheesecake with a cup of milk tea for a truly delectable experience!
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