In honour of AVO Magazine‘s 19th Birthday I decided to finally make another AVO related recipe. These Japanese Cheesecakes come in original, matcha and chocolate flavour: something for everyone!
This recipe has also been shared on AVO Magazine, an online magazine focused on Japanese culture and music.
Japanese Cheesecakes: Original, Matcha & Chocolate
Yield:
1
Prep Time:
20 minutes
Cook Time:
1 hour
Additional Time:
1 hour
Total Time:
2 hours 20 minutes
Fluffy Japanese Cheesecake, in original, matcha and chocolate flavour
Ingredients
Japanese Cheesecake
- 4 Egg Whites*
- 25 grams of Granulated Sugar
- 4 Egg Yolks*
- 25 grams of Granulated Sugar
- 90 grams of Cream Cheese
- 30 grams of Butter
- 30 grams of Milk
- 30 grams of Flour
- Optional: 6 grams of Matcha Powder OR 6 grams of Cocoa Powder
Decoration
- Powdered Sugar
- Matcha Powder
- Cocoa Powder
Instructions
- Preheat your oven to 160 degrees Celsius.
- Place a deep tin, filled with water, into the oven. Make sure it's not too full, otherwise it'll overflow when adding the cake pan.
- Line the cake pan (15 cm) with baking paper.
- Heat the milk, butter, cream cheese and half of the total amount of sugar, on low heath, until the butter has melted and the sugar has dissolved.
- Remove from the heat and mix in the egg yolks, mixing for about three minutes.
- Optional: Whisk together the flour and matcha powder or cocoa powder.
- Sift the flour mixture onto the cream cheese mixture and mix well.
- Whip up the egg whites to stiff peaks, adding the rest of the sugar.
- Fold egg whites into cream cheese mixture in three additions.
- Pour batter into cake pan.
- Place cake pan into water bath.
- Bake for 50 - 60 minutes.
- Meanwhile tape the template onto a piece of acetate and cut the design out of the acetate.
- Run a knife along the edges and remove cake from cake pan.
- Let it cool on a cooling rack.
- Place template on top of the cake.
- Dust with some powdered sugar, cocoa powder or matcha powder.
Notes
*Make sure this ingredient is at room temperature.