matcha souffle cheese cake

Matcha Soufflé Cheese Cake

Matcha Soufflé Cheese Cake
Matcha Soufflé Cheese Cake is light and fluffy! It melts in your delicious! This recipe is for 6" cake pan.
  • 1 package (226g=8oz) cream cheese
  • 20g (3/4 oz) unsalted butter
  • 50cc milk
  • 3 egg yolks
  • 35g (1¼ oz) flour
  • 1 tablespoon matcha powder
  • 55g (2 oz) sugar
  1. Preheat the oven to 210℉.
  2. Line the cake pan with parchment paper.
  3. In a medium pot, put the cream cheese, unsalted butter and milk and cook over low heat, constantly mixing with a wooden spoon. When the cream cheese is melted and well combined with the butter and milk, remove from heat. Transfer the mixture to a large bowl.
  4. Then, add the egg yolks. Make sure the mixture is cool to the touch so that the egg yolks do not set. Mix well.
  5. In a small bowl, combine the flour and matcha powder and sift. Add the flour to the cream cheese mixture.
  6. In another large bowl, put the egg whites and sugar and beat until firm peaks form.
  7. Add the egg whites to the cream cheese and flour mixture in two times. Mix well with a spatula.
  8. Pour in the batter into the lined cake pan.
  9. Place the cake pan in the center of an oven safe dish large enough to hold the cake pan. Gently pour 100℉ water into the dish, 1 inch deep. If your cake pan has a detachable bottom, make sure to cover it with a sheet of aluminum foil to avoid the water seep into the pan.
  10. Bake for 60 minutes. Then increase the temperature to 320℉ and bake for another 15 minutes.
Jugetsudo Organic Matcha Nature (culinary grade)

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