Matcha Cheesecake

Name: Matcha Cheesecake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Cream cheese; 90g Digestive Biscuits; 10g corn starch; 15g Matcha powder; 50g butter; 50g Light cream; 1 piece egg; 35g Sugar

by sumsum

4.8 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

4

Like to eat cheesecake. This time, I adjusted the formula a bit for my younger brother who likes the taste of matcha, and it's still amazing!

Ingredients

Matcha Cheesecake

1. Cut the butter and put it in the microwave for 1 minute to soften it

2. Cream cheese thermal insulation water softening

3. The digestive biscuits are packed in a fresh-keeping bag, and then crushed with a rolling pin, the more crushed the better

4. Digestion cake is mixed with butter, compacted on the bottom of the mold, and put in the refrigerator

5. Add eggs and powdered sugar to the softened cream cheese and beat with an electric whisk until smooth

6. Add whipped cream, matcha powder and cornstarch, continue to beat evenly, and pour it into a mold taken out of the refrigerator. Add 1cm of water to the baking tray, put it in the preheated oven at 160°C, and bake for 50 minutes. Finally, sprinkle with matcha powder to decorate

Tips:
If the mold has a live bottom, you must remember to wrap tin foil around the mold to prevent the butter from leaking out, and to prevent water from running into the bottom of the cake when the water bath is heated.