1. Prepare materials.
2. Beat the egg whites and tartar powder until soft and let it go, set aside for later use.
3. Add light cream to the cream cheese, heat over a low heat, and stir until smooth and without particles.
4. Add the egg yolk and stir well.
5. Sift in the flour and matcha powder and mix well.
6. Add the beaten egg whites to the matcha paste three times.
7. Stir well.
8. Pour into a six-inch mold, knock out a large bubble, put it in the oven at 160 degrees, water bath, and bake for 50 minutes.
9. Let it cool down, sprinkle a layer of icing sugar, and then sprinkle a layer of matcha powder.
10. It tastes better overnight.
Tips:If you want a smooth cheesecake, you can shorten the baking time. There is a little trick to check. If you gently shake the baking tray, the cake body will still shake gently. Wait a while.
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