I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!
Here is a Shizuoka recipe with matcha!
Shizuoka Prefecture, where I live, produces no less than 45% 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!
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Fresh cream: 100 ml/half a cup
-Cornstarch: 1 large tablespoon
-Matcha: 1 and a half large tablespoons
-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?
RECOMMENDED RELATED WEBSITES
Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery