Hokkaido Matcha Yuzu Cheesecake Recipe
Ingredients:
Matcha Sponge Cake
2 whole eggs (105g)
60g granulated sugar
55g cake flour
5g matcha tea powder
10g milk
10g unsalted butter
Baking: 170°C/338°F for 30 minutes
Matcha Cheesecake
120g cream cheese
18g granulated sugar
50g white chocolate
5g matcha powder
50g egg
Baking: 160°C/320°F for 30 minutes
Yuzu Mousse
60g mascarpone
16g egg yolk
18g granulated sugar
30g yuzu juice
2g gelatin
80g whipping cream
Mold size: Φ12cm
How to make：
1. First make the matcha sponge cake, whisk the whole eggs and sugar together, beat them over hot water or let the eggs reach 37°C/98°F first, 3-4 minutes on high speed, then 1 minute on low speed.
2. Add the cake flour and matcha powder through a sieve, mix until there is no dry powder, add the heated milk and butter, mix well.
3. Pour into molds and bake. After removing from oven, invert and cool.
4. Make matcha cheese, stir cream cheese and sugar, melt white chocolate, add matcha powder and stir well, add into cream cheese and stir well.
5. Add the whipping cream and eggs to step 4, stir well, pour into the mold lined with sponge cake slices and bake.Remove from oven and let cool.
6. To make the yuzu mousse, soak the gelatin in ice water and stir in the mascarpone.
7. Whisk the egg yolks and sugar together, add the yuzu juice and stir well, heat over low heat until thickened, remove from heat and keep stirring, reduce the temperature to below 70℃/158°F, add the soaked gelatin and stir well, sieve and pour into the mascarpone and stir well.
8. Whip whipping cream, add to step seven, mix well and pour into molds and spread out, refrigerate for three to four hours.
9. When the cake is solid, take it out, spread a thin layer of whipping cream on the surface, break up the remaining sponge cake and stick it on the surface of the cake!
#cheesecake
