This cheesecake is quite a quick and easy yet ultra-delicious one and a great way to experience Matcha in a different medium. We suggest trying our Green Lantern Matcha N°308 in this preparation but any of the P & T Matcha will work. A big shout out to Michelle @thebakenista who contributed this recipe and thank you for sharing it with us and our customers. Please check out her website for more culinary inspiration. In case you have a Thermomix at home you can find an altered recipe in Michelle's original post.
Eggs, cream and cream cheese should be at room temperature.
18cm Round baking pan, sides & bottom covered with parchment paper.
120g White sugar
3 Eggs L/M
2 Tsp.Lemon juice
1 Tsp.Vanilla Extract
20g Cake flour
1 Tbsp. Matcha powder, e.g. Green Lantern N°308
Incorporate all sugar into the cream cheese until dissolve and smooth. Now you can add each egg separately, once the one before is fully combined. After all eggs has been mixed into the batter, you can stir in the lemon juice and vanilla extract.
Sift the flour into a separate bowl and incorporate the cream in three installments to avoid clumps. When everything is smooth you can add this mixture into the cream cheese batter you’ve already prepared.
Remove 500g of the batter into another bowl and sift the Match powder into the remaining batter. Layer the Matcha batter into the outer perimeter of the baking pan first and then slowly add the reserved 500g into the middle.
Bake the cake in a preheated oven at 240°C for 35-40 minutes until deep golden brown and jiggly in the middle. Let it cool completely before removing it from the pan.
Photo Credit: Michelle @thebakeanista