Recipe: Gentle and strong matcha cheesecake

Home Cooking Recipe: Gentle and strong matcha cheesecake

Notes:

I always like the taste of Matcha. After combining with cheese, it is small fresh and richly lingering, and it has a long aftertaste in the teeth~

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: Spread the baking paper on the baking mold, chop the digestive biscuits, melt the butter into a liquid, pour it into the biscuit crumbs and mix well. Mix well, pour into the bottom of the mold, tighten with a spoon, then put it in the refrigerator for 30 minutes. .

    Preparation: Spread the baking paper on the baking mold, chop the digestive biscuits, melt the butter into a liquid, pour it into the biscuit crumbs and mix well. Mix well, pour into the bottom of the mold, tighten with a spoon, then put it in the refrigerator for 30 minutes. .

  2. Home Cooking Recipe: The oven is preheated at 165 degrees. After the cream cheese is softened at room temperature (slightly heated in a microwave oven in winter), add sugar and mix well to form a fine cream.

    The oven is preheated at 165 degrees. After the cream cheese is softened at room temperature (slightly heated in a microwave oven in winter), add sugar and mix well to form a fine cream.

  3. Home Cooking Recipe: Eggs are added one by one, and each time you need to mix well, add one more.

    Eggs are added one by one, and each time you need to mix well, add one more.

  4. Home Cooking Recipe: Sift in low powder and matcha powder, carefully mix well with egg to no dry powder.

    Sift in low powder and matcha powder, carefully mix well with egg to no dry powder.

  5. Home Cooking Recipe: Pour in light cream and mix well. Mix thoroughly after each time and then add it again.

    Pour in light cream and mix well. Mix thoroughly after each time and then add it again.

  6. Home Cooking Recipe: Finally, mix well into a delicate cheese cake paste.

    Finally, mix well into a delicate cheese cake paste.

  7. Home Cooking Recipe: Pour the cake paste into the mold, inject 2 cm of warm water into the baking tray, put it into the bottom layer of the oven, and bake it at 160 degrees for 35 minutes. After the time is up, cover the tin foil and use the residual temperature for 5-8 minutes. After taking it out. Put it on the cooling rack to cool it. After letting it cool, put it on the refrigerator and put it in the refrigerator for one night.

    Pour the cake paste into the mold, inject 2 cm of warm water into the baking tray, put it into the bottom layer of the oven, and bake it at 160 degrees for 35 minutes. After the time is up, cover the tin foil and use the residual temperature for 5-8 minutes. After taking it out. Put it on the cooling rack to cool it. After letting it cool, put it on the refrigerator and put it in the refrigerator for one night.

  8. Home Cooking Recipe: The next day, take out the diced pieces. If you like the matcha, you can also put a layer of matcha powder on the surface.

    The next day, take out the diced pieces. If you like the matcha, you can also put a layer of matcha powder on the surface.

Tips:

I use the pearl to live 18 cm solid bottom mold, so that the water bath will not leak into the water, with a live bottom mold, remember to pack tin foil.


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