Directions
- 1Preheat oven at 240℃ or 450℉.
- 2Scrunch two precut parchment paper. Spray oil on a 7x3 inches spring form pan and place the parchment papers.
- 3Set aside for later.
- 4In a bowl, beat softened cream until smooth, about 2 minutes.
- 5Add sugar and salt.
- 6Beat for 15 seconds.
- 7Add eggs one at a time, add vanilla and heavy cream mix to combine.
- 8Then sift in cornstarch and matcha powder.
- 9Mix to combine. Scrape sides and bottom.
- 10Pour batter to a prepared pan.
- 11Tap to release excess bubbles.
- 12Bake for 30 minutes or until deep golden brown.
- 13Let it cool down completely.
- 14Cool and refrigerate for at least 2 hours or overnight in the fridge.
- 15Serve and enjoy!
Ingredients
- 500 grams cream cheese softened
- 0.75 cup sugar
- 0.5 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1.25 cup heavy cream
- 3 tbsp cornstarch
- 2 tbsp pure matcha powder
- 3 tbsp pure matcha powder
Equipment
ovenparchment paperspray oil7x3 inches spring form panbowlmixer
Tips
- Depending on your preference, you can use 2 to 3 tbsp of pure matcha powder.
Related recipes
Shibuya Honey Toast
Japanese · Dessert
Apple Pie Syrup
Japanese · Dessert10m
Brown Butter White Chocolate Matcha Cookies
Japanese · Dessert12m
Matcha Microwave Sponge
Japanese · Dessert1m
バナナキャラメルガナッシュクリーム
Japanese · Dessert
Slutty brownies
Japanese · Dessert
Matcha Brownies
Japanese · Dessert
Japanese Cotton Cheesecake
Japanese · Dessert
Chè khoai dẻo matcha
Japanese · Dessert
Mochi
Japanese · Dessert
ココア・チュイル (Cocoa Tuiles)
Japanese · Dessert
OREO抹茶芝士蛋糕🍃
Japanese · Dessert