Matcha Basque Burnt Cheesecake 抹茶巴斯克焦香芝士蛋糕

INGREDIENTS

180 g cream cheese, room temperature

45 g sugar

1 egg, room temperature

85 g whipping cream (warm)

3 g matcha powder

INSTRUCTIONS

1. Place the rack in the middle of the oven. Preheat oven to 220 ºC .

2. Line a 4" pan with 2 layers of parchment paper, with an inch or two of overhang.

3. Combine cream cheese with sugar. Stir and smear together with a spatula until smooth and creamy with no lumps or sugar granules

4. Whisk in 1 egg until well incorporated

5. In a separate bowl, dissolve matcha powder into the hot whipping cream

6. Pour the cream mixture through a fine sieve into the batter, stir until everything is well combined

7. Pour batter into the prepared pan

8. Bake at 220 ºC for 25 - 30 mins or until golden brown on top and jiggle in the center

9. Let cool in room temperature for at least 4 - 5 hours.

10. For a less “gooey” center, place into the fridge after cooled (personally prefer this)

To serve...

1. Carefully remove parchment paper from the sides

2. Dip the knife into hot water and wipe it on a clean towel before every cut

▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫

材料

180克 忌廉芝士，室溫 45克 糖 1 雞蛋，室溫 85克 忌廉 (温) 3克 綠茶粉

做法步驟

1. 將烤架放在焗爐的中層。將焗爐預熱至220ºC

2. 在4寸圓模內鋪上兩層牛油紙，紙的邊緣比烤模高出一至兩寸

3. 將忌廉芝士和糖用刮刀充分混合至光滑細膩而沒有結塊或糖粒

4. 加入雞蛋，充分攪拌

5. 在另一個碗中，將綠茶粉溶解於溫忌廉中

6. 將忌廉混合物過篩到麵糊中，攪拌均勻

7. 將麵糊倒入準備好的模具中

8. 以 220ºC 焗 25 - 30 分鐘，或至表面焦香而中間部分微微晃動

9. 在室溫放涼至少4-5小時。

10. 如果喜歡口感實在一點，冷卻後可放雪櫃 （個人比較推薦）

食用前...

1. 小心地從側面撕開牛油紙

2. 每次下刀前，先將刀浸入熱水中並用乾淨的毛巾擦乾

▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫▫

RECOMMENDED PRODUCTS 推薦產品