This cheesecake is so soft and tasty. It is a much lighter version of a regular cheesecake and the texture is cotton-soft. The Asian version of a cheese cake usually flavors include powdered Japanese green tea matcha, mango and lychee. It is lighter in flavor – and I am sure that you’ll love it just as much as I do!
200 gr of cream cheese (Philadelphia or any other will do)
140 gr of sugar
100 ml milk
50 gr of butter
60 gr flour
20 gr corn starch
1 tbsp lemon juice (optional)
2 tbsp of matcha tea (optional)
Preheat the oven to 160°C. Carefully melt butter, cream cheese and milk over a water bath. Do not let the bowl touch boiling water; we do not want to cook any of the ingredients at this point. Cool down the mixture and fold in egg yolks, flour and corn starch (and lemon). In another bowl whip the egg whites until foamy, then gradually add sugar, until they form white peaks. Carefully fold in the egg whites in the cream cheese mixture. Use a spatula, and slowly stir it with downwards motions. The next step is optional – I divided my dough in two even parts and sieved 2 table spoons of matcha tea into one of them. Green tea contains a lot of vitamins, enzymes, amino acids and other components that benefit our body. Next, cover the spring form with parchment paper, and pour batter one at a time. Place an oven tray with some water just underneath the cake – it is baked on a water bath – for about an hour. In order for the top not to burn, cover the cake with some foil, but take it off during in the last 20 minutes of baking time in order to give it some colour. When the cake is ready, leave it in the oven with door slightly open for about 30 minutes. As this is partially a soufflé cake, this will prevent it from shrinking. Enjoy!