Matcha Cheesecake

Name: Matcha Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Cream cheese; 2 pcs Large egg; 50g Caster sugar; 50g Animal whipped cream; 75g Thick yogurt; 23g Low-gluten flour; 10g Matcha powder

by Q pig baby

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Before starting the recipe, let everyone know about tea: Studies have shown that tea polyphenols can remove excessive harmful free radicals in the body, and can regenerate high-efficiency antioxidants such as α-VE, VC, GSH, SOD, etc. in the body. It protects and repairs the antioxidant system, and has significant effects on enhancing the body's immunity, preventing cancer and preventing aging. Drinking green tea regularly can lower blood sugar, blood lipids, and blood pressure, thereby preventing cardiovascular and cerebrovascular diseases. Although tea contains extremely high nutrients, the water-soluble part of tea is only 35%, and a large amount of active ingredients that are insoluble in water are thrown away as tea dregs. Experiments have shown that eating tea can absorb more nutrients than drinking tea. The nutrients in a bowl of matcha are more than 30 cups of ordinary green tea, so almost all Japanese tea ceremony teachers live longer. Changing from drinking tea to eating tea is not only a reform of eating habits, but also a need to adapt to the fast-paced modern life. Women in Japan like to add matcha to the finished milk or yogurt they buy, because the shelf life can be doubled after adding matcha. Therefore, Japanese primary and secondary schools provide children with free green tea all year round, and green tea with matcha in good conditions is provided to prevent gastrointestinal diseases. The cellulose of matcha is 52.8 times that of spinach and 28.4 times that of celery. Its effects of digesting and relieving greasiness, reducing weight, and removing acne are favored by beauty lovers. So, would you like to try this matcha cheesecake? "

Ingredients

Matcha Cheesecake

1. After taking the cream cheese, whipped cream, and yogurt out of the refrigerator, put them directly into the cooking cup and weigh them, and beat them with a cooking machine until they are smooth and without particles.

2. Add two egg yolks to the cheese paste, continue to beat evenly, and then pour the mixture into an egg beater.

3. Sift the low-gluten flour and matcha powder into the cheese paste and mix well with a rubber spatula.

4. Put the mixed matcha cheese paste in the refrigerator for later use, and then beat the egg whites.

5. Beat at low speed until coarse foaming, then add one-third of the fine sugar, then whip at medium high speed, add the second fine sugar when the coarse foam disappears, and the third fine sugar when there are lines, and then send it to wet or dry hair bubble.

6. Mix the egg white paste and cheese paste.

7. Cut and mix into a smooth state, pour into a non-stick cheese mold, shake out large bubbles.

8. Preheat the oven at 150 degrees, place the mold on a deep tray, pour hot water into the tray, and then put it into the lower layer of the preheated oven, and bake for about 60 minutes.

Tips:
If you don't have a cooking machine, you can soften the cream cheese first and then add yogurt, light cream, whipping with a whisk, or whipping cream cheese with insulated water. However, the cheese paste whipped with insulated water is relatively thin and needs to be stored in the refrigerator until it is thick before use.