Baked Matcha (Green Tea) Cheese Cake

MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?

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