Hokkaido Double Matcha Cheesecake
1.
Slice a piece of cake.
2.
Place the bottom of the mold.
3.
The cream cheese must be heated in water to melt.
4.
Add lemon juice to the whipped cream and refrigerate it. It will become thick in a few minutes.
5.
sugar.
6.
Melt the cream cheese over water and beat it smoothly.
7.
Add sugar and continue to stir evenly and smoothly.
8.
Add the egg twice, stirring well each time.
9.
Stir well.
10.
Add the thickened whipped cream and lemon mixture and stir well.
11.
Pour the mold into the oven and heat up and down at 150 degrees for 20 minutes.
12.
Whip the matcha with whipped cream until it has lines.
13.
Soak soft custard slices in cold water.
14.
The sugar and water are mixed and heated with a small fire.
15.
Break up the egg yolks.
16.
The mash turns on bubbling and turns off the heat.
17.
Beat the sugar water into the beaten egg yolks, stirring constantly.
18.
After adding the syrup and the custard, keep stirring to dissolve it.
19.
Mix well with mascarpone cheese.
20.
Add matcha powder and mix with whipped cream, pour it on top of the baked cheese, and refrigerate for 6 hours.
21.
I demoulded overnight.
22.
I whipped cream again and trimmed the cake.
23.
Mount the remaining cream on the cake noodles.
24.
Sifted a little more matcha powder.
25.
Pose.
26.
Later, I bought raspberries and put them on a photo shoot.
Tips:
The custard must be soaked in cold water, and the hot water is gone. It is recommended to buy matcha powder imported from Japan. Mascarpone is a must. Don't think about other cheeses instead. Its taste is unique.
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