Matcha Marbled Cheesecake

Overview

Rich cheese mixed with fresh matcha, come on, you will be in the mood of spring~

Tags

• baking
• afternoon tea
• corn oil
• cream cheese
• egg white
• egg yolk
• low gluten flour
• matcha powder
• yogurt
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 The rich cheese milk aroma, coupled with the freshness of matcha, is not greasy at all. Come and try it with me~

   

2. 2 Matcha chiffon production process: Pour corn oil + milk together, mix evenly with a manual egg beater, and fully emulsify. This process requires whipping for 2-3 minutes.

   

3. 3 Mix low-gluten flour and matcha powder evenly and sift twice, sift in, and stir with an egg beater in a Z-shape

   

4. 4 Add egg yolk and continue to mix evenly

   

5. 5 Add the fine sugar to the egg whites in three batches and beat. Add sugar for the first time when the egg whites are broken up to form fish-eye bubbles. Add sugar for the second time when the meringue becomes textured. Add sugar for the third time when you lift the egg beater and pull up the small curved hook. Beat the meringue until the egg beater can pull out a small upright hook. It is ready. The speed I usually use when beating meringue is: beat the egg whites at low speed, then beat the egg whites at high speed, and finally beat the meringue at slow speed for one minute to get rid of the big bubbles in the meringue.

   

6. 6 Pour one-third of the whipped meringue into the egg yolk batter, mix evenly using cutting and stirring techniques, then pour back into the remaining two-thirds of the meringue, and continue to mix evenly. Pour the mixed cake batter into a 6-inch chiffon mold and shake it a few times to eliminate large air bubbles

   

7. 7 Bake in the preheated oven at 160 degrees for 50 minutes. Remove from the oven and let cool.

   

8. 8 Take the cream cheese out to room temperature in advance and soften it. Add fine sugar and stir with a manual egg beater until smooth. Add yogurt in batches and stir evenly

   

9. 9 Soak the gelatine sheets in cold water until soft

   

10. 10 Heat the milk in the microwave until it is hot, add the soaked gelatine, and stir until the gelatine melts

    

11. 11 Take a small amount of cheese paste and pour it into the gelatine (the amount should be the same as the amount of gelatine) and mix well with a spatula

    

12. 12 Pour it back into the cheese paste. The mixed cheese paste should be in such a state that if you scratch it with a single pump, there will be traces, which will gradually disappear

    

13. 13 Whip the light cream with ice water until it slides and has texture but is not low (distribute 6.7 times) and mix it with the cheese paste twice.

    

14. 14 Weigh the mixed cheese paste, divide it into two equal parts, and mix one part with the matcha liquid to become matcha cheese

    

15. 15 Cut out a piece of baked chiffon to use as cheese base

    

16. 16 Take two spoons of the same size, one spoonful of original color cheese paste, and pour another spoonful of matcha cheese paste on top of the original color cheese paste. Repeat this to pour all the ingredients and then use chopsticks to draw random lines

    

17. 17 Put it in the refrigerator for 3 hours. When demoulding, you can use a hot towel to wrap around the mold or use a hair dryer. Use hot air to blow around the mold and you can easily demould

    

18. 18 The rich cheese milk aroma, coupled with the freshness of matcha, is not greasy at all

    

19. 19 Come and try it