Name: Brownie Matcha Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 40g White sugar; 1 piece egg; 50g Plain flour; 60g (65%) dark chocolate; 5g cocoa powder; 150g Cream cheese; 30g Light cream; 30g milk; 1 Cheddar Cheese Chips; 3g Matcha powder; 70g granulated sugar; 3g Vanilla extract; 5g rum; 30g raisin

Brownie Matcha Cheesecake

by Little Yuer HiJade

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

The material looks slightly more, but the operation is very simple, each part only needs to add the material and stir.
Cream cheese is difficult to preserve and is very easy to go bad, but I always freeze it when I can use it out. When I take it out, it is slag. The state and texture are definitely not as good as refrigerated, but it still tastes good when it is made into desserts. It's great, delicate and soft, there may be subtle differences, but I can't eat it.
There is no way to freeze it. After all, I didn't make a private house, and it was slow to eat by myself, but I have made desserts many times in this way. It is indeed the best way in frustration. After all, it tastes very good. This recipe was made by me to get rid of the last bit of frozen cream cheese.

6-inch live bottom.
Use good-quality matcha powder. The brownie with raisins combined with the rich matcha cheesecake, the texture and flavors complement each other. "

Brownie Matcha Cheesecake

1. Preparations: 6-inch movable bottom mold, smear solid or softened butter on the bottom and surroundings, sieve the flour (outside the formula) to make it adhere to the mold, and pour out the excess powder. Heat over water (the water temperature should not exceed 50 degrees) to melt the chocolate, and there should be no water in the chocolate basin.

2. Add granulated sugar and stir well.

3. Add eggs and stir well.

4. Sift the powder in irregular directions and stir evenly with egg pump until there is no dry powder.

5. Add raisins, change the spatula, and mix well.

6. Pour into the mold and smooth it for later use. Preheat the oven at 170 degrees.

7. Cream cheese in insulated water, add 30 g of cream, 30 g of milk, 10 g of butter, 1 slice of cheese and sugar and mix well until the slices of cheese are melted. If you don't use cheese slices, just stir until the butter melts.

8. Add eggs and stir well.

9. Sift in the matcha powder and stir evenly with egg soaking in irregular directions until there is no dry powder.

10. The cheese paste is sieved and poured into the brownie mold.

11. Place the mold in the middle layer, put a large amount of hot water in the baking pan on the lower layer, and bake at 170 degrees for 1 hour. In order to make the surface beautiful, don't paint too darkly, I put a foil on the mold to isolate it from the fire when I bake it for 20 minutes, and check the specific time by myself in real time.