Matcha Cloud Soufflé Cheesecake | Ultra-Rich Matcha Flavor Detailed Recipe

[Recipe · Mold Diameter 12cm] Egg Whites ··· 75g Sugar ··· 38g Egg Yolks ··· 35g Cream Cheese ··· 90g Hot Milk ··· 80g Unsalted Butter ··· 20g White Chocolate ··· 20g Matcha Powder ··· 9g Cake Flour ··· 15g [Baking Time] 180℃/356℉ for 15 minutes + 130℃/266℉ for 40 minutes [Preparation Steps] ① First, refrigerate the egg whites, mix the cream cheese and hot milk until smooth; if there are any lumps, you can continue to heat and stir. ② Heat and melt the unsalted butter and white chocolate, stir in the matcha powder until well mixed, and pour into the mixture from step one, combining evenly. ③ Pour in the egg yolks and cake flour, stir until well mixed, then sift and set aside. ④ Whip the egg whites and add the sugar, whisking until they form soft peaks, then gradually mix with the cheese mixture until smooth. ⑤ Pour into a 12cm diameter mold lined with parchment paper; if using a springform pan, wrap with foil to prevent water from getting in. ⑥ Place in a deep baking pan filled with hot water, and bake in a water bath at 180℃/356℉ for 15 minutes to color the top, then reduce the temperature to 130℃/266℉ and bake for around 40 minutes until fully cooked. Remove from the oven when done. ⑦ Once out of the oven, you can remove it from the mold, let it cool, and enjoy it or refrigerate overnight! #cheesecake #matcha

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