Matcha Cotton Cheesecake (a.k.a. Matcha Light Cheesecake) is another variation of Japanese Cotton Cheesecake (a.k.a. Light Cheesecake), which is made with cream cheese. As per its name, it is flavoured with Matcha powder.
Original flavour cotton cheesecake is very common and you can easily buy one from bakeries, but not the Matcha version. If you’re a Matcha lover like me and love cotton cheesecake, you definitely need to try out this recipe.
If you prefer richer cotton cheesecake, you may use cheddar cheese instead of cream cheese, to make a Cheddar Cheese Cotton Cheesecake,
CHINESE VERSION: 抹茶棉花芝士蛋糕
Matcha Cotton Cheesecake | MyKitchen101en
Yields: 12 pieces
Ingredients:
- 250 g cream cheese (at room temp.)
- 50 g butter (salted)
- ½ tsp fine salt
- 30 g fine sugar
- 160 g milk
- 70 g plain flour
- 2 tbsps Matcha powder
- 6 egg yolks (grade A/size L, room temp.)
Ingredients for meringue:
- 6 egg whites (grade A/size L, room temp.)
- 1 tsp lemon juice
- 120 g fine sugar
Directions:
1 Grease and line 9-inch/23-cm round baking pan with parchment paper.
2 Preheat oven to 160°C/320°F. (Reminder: Preheat oven to 160°C, but bake at 150°C.)
3 Combine cream cheese, butter, salt and sugar in stainless steel bowl, heat over hot simmering water, mix until smooth. Add in milk, mix until combined. (Note: This recipe uses Tatura cream cheese.)
4 Combine plain flour and Matcha powder, sift through and mix well. Sift again into cheese batter, mix until smooth. Add in egg yolks gradually, mix until combined. (Note: This recipe uses baking Matcha.)
5 In a clean mixing bowl, whisk egg whites over low speed until foamy. Add in lemon juice, whisk until small bubbles are formed. Add in sugar gradually, whisk until soft peaks (meringue is shiny with arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
6 Add meringue into cheese batter in 4 batches, mix gently with hand whisk.
7 Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles.
8 Pour the batter into lined baking pan, tap baking pan a few times to break large bubbles.
9 Line a piece of cloth in 10-inch/25-cm square baking pan, fill with plain water for water bath (about 1″ high). Put in baking pan with batter. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
10 Bake at 150°C/300°F for 40 minutes, then at 140°C/285°F for 1 hour 20 minutes, until fully cooked. (Reminder: Cotton cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower temperature over longer period.)
11 Remove the water bath, leave oven door slightly ajar, switch off the oven, let the Matcha Cotton Cheesecake cool in the oven for 40-45 minutes (to minimise shrinkage).
12 Unmould the Matcha Light Cheesecake and cool completely on wire rack (at least 6″ from countertop).
13 Cut the Matcha Cotton Cheesecake into 12 slices. Serve. (Reminder: Keep unfinished portion refrigerated.)
Matcha Cotton Cheesecake
Rate
Equipment
- 1 9-inch (23-cm) round baking pan
- 1 10-inch (25-cm) square baking pan
Ingredients
Ingredients:
- 250 g cream cheese at room temp.
- 50 g butter salted
- ½ tsp fine salt
- 30 g fine sugar
- 160 g milk
- 70 g plain flour
- 2 tbsps Matcha powder
- 6 egg yolks grade A/size L, room temp.
Ingredients for meringue:
- 6 egg whites grade A/size L, room temp.
- 1 tsp lemon juice
- 120 g fine sugar
Instructions
Directions:
- Grease and line 9-inch/23-cm round baking pan with parchment paper.
- Preheat oven to 160°C/320°F.
- Combine cream cheese, butter, salt and sugar in stainless steel bowl, heat over hot simmering water, mix until smooth. Add in milk, mix until combined.
- Combine plain flour and Matcha powder, sift through and mix well. Sift again into cheese batter, mix until smooth. Add in egg yolks gradually, mix until combined.
- In a clean mixing bowl, whisk egg whites over low speed until foamy. Add in lemon juice, whisk until small bubbles are formed. Add in sugar gradually, whisk until soft peaks (meringue is shiny with arch shape).
- Add meringue into cheese batter in 4 batches, mix gently with hand whisk. Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles.
- Pour the batter into lined baking pan, tap baking pan a few times to break large bubbles.
- Line a piece of cloth in 10-inch/25-cm square baking pan, fill with plain water for water bath (about 1″ high). Put in baking pan with batter. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
- Bake at 150°C/300°F for 40 minutes, then at 140°C/285°F for 1 hour 20 minutes, until fully cooked.
- Remove the water bath, leave oven door slightly ajar, switch off the oven, let the Matcha Cotton Cheesecake cool in the oven for 40-45 minutes (to minimise shrinkage).
- Unmould the Matcha Light Cheesecake and cool completely on wire rack (at least 6″ from countertop).
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
