[YummyBakes] Matcha Souffle Cheesecake

Matche Souffle Cheesecake 

It's a long weekend and therefore, baking is a must! Last week, I made Japanese Cotton Cheesecake for the first time. I love the result and wanted to bake similar cheesecake again. This week, I decided to make similar cotton cheesecake, also known as souffle cheese cake, but with matcha powder added into it.


This time, the recipe I used is for an 8" square baking pan. Of course you can use round baking pan as well. 

8" square baking pan

Lining a baking pan is my weakest part in baking. Thats why it appears to be not so organized as seen above. Well, I'm still mastering it. 

Souffle or cotton cheesecake is consider good if the top does not have huge cracks. Oven temperature must be controlled well and not too hot while baking the cake. 

As mentioned in my previous post, I am also afraid of the shrinking when the cake cools down. This time, I did the same thing after finish baking. I leave the cake to cool for about 3 minutes in the oven with the door open.

No shrinkage!

Remove the parchment paper from the bottom to cool on the cooling rack. You don't want the bottom part of the cake to become soggy. 

 Ready to nom

I dust with matcha powder before serving. This adds a stronger matcha flavour to it. I love matcha!

The first bite :D

This is how the texture looks like. This time, the texture is not as moist as my previous Japanese Cotton Cheesecake, but still soft and slightly spongy texture. I have to say that you won't realize there is cream cheese in it because the matcha powder is strong to cover the taste. So, feel free to adjust the amount of matcha powder if you prefer a stronger cream cheese presence in the cake. 

For 8" baking pan

Ingredients:

125gm cream cheese
60gm unsalted butter
75gm cake flour
35gm corn flour/corn starch
5 egg yolks
125ml milk
1 tsp lemon juice (optional)
1 tbsp matcha powder

5 egg whites
120gm castor sugar

Directions:

1. Pour in milk to a large bowl. Place the bowl over a pot of simmering water, also called as double boil method. Add in cream cheese. Stir slowly till half of the cream cheese melt. 
2. Add in butter. Stir constantly till smooth and not lumpy. Remove from heat and let it cool for 5 to 10 minutes. 
3. Add in egg yolks one and a time and combine well with a balloon whisk. Then add in lemon juice.
4. Sift in cake flour, corn flour and green tea powder. Lightly fold the batter until no more lumps appear in the batter.
5. In another clean large bowl, whisk the egg whites with hand mixer till bubbles appear. Add in sugar by few batches. 
6. Beat the egg whites still stiff peak.
7. Add one third of the egg whites to the cream cheese batter and combine lightly. 
8. Add the remaining by few batches and fold in lightly. Remember, over mixing it will make the cake not fluffy!
9. Pour the batter to the lined baking pan. Make sure to line the baking pan at least 1 inch extra as the cake will rise.
10. Using water batch method, fill up hot water in another bigger tray and put the baking pan on it. Baking this cake requires water bath method.
11. Bake for 40 minutes at 160C in middle rack. Toothpick inserted in should comes out clean. 

Bake Along 4th Anniversary

~Cheesecake~
Publishing this post for Bake-Along organised by Joyce, Lena and Zoe