If you want a soft mousse cheesecake that looks as good as it tastes, then keep reading! The gradient technique is easier achieved than you think and your friends and family are sure to be impressed!
60g fine sugar
1 teaspoon of matcha tea
28g of salt
25g of vegetable oil
60g of milk
60g of low gluten flour
1. Preheat oven to 180 degrees celsius
2. Separate the egg yolks and egg white. Set aside the whites. Mix the egg yolks and sugar and whisk together.
3. Gradually pour in the vegetable oil while whisking slowly.
4. Mix the matcha powder with a small amount of milk until a smooth paste forms. Then add the rest of the milk and you should have a smooth matcha milk.
5. Pour the matcha milk into the egg yolk mixture and mix well.
6. Stir in the flour into the egg yolk matcha mix until a thick paste forms.
7. Add the sugar to the egg whites and beat the until a smooth glossy foam forms (not stiff peaks).
8. Add 1/3 of the egg whites to the matcha egg yolk mixture and fold it in. Fold in the remaining egg whites in 2 more batches.
9. Pour the mixture into a 30x20cm baking tray lined with baking paper and tap the tray to get out any air bubbles from the mixture.
10. Bake for 15 minutes in the preheated oven at 180 degrees Celsius.
11. Transfer the cooked cake to a cooling rack (removing from the pan using the baking paper to lift it) and let it cool completely.
12. Use your cake tin to cut a circle out of the chiffon to use as a base for your cake!
125g of milk
100g of mascarpone cheese (softened).
175g of cream 175g
70g of sugar
2 pieces/sheets of gelatine (12g)
1 tablespoon of matcha powder
1. Cut the gelatine sheets into small pieces and soak it in cold water and then let it dry.
2. Put your gelatine into hot milk and stir until the glelatine completely melts in.
3. Add the milk and gelatine mixture to softened mascarpone and stir well.
4. Add sugar to the mix and stir until there are no granules remaining.
5. Beat the mixture until silky.
6. Combine the cream and the cheese paste mixture and mix gently, but thoroughly.
7. Prepare 5 small bowls. Portion the matcha powder and the cream cheese paste into the 5 bowls as follows, and then mix to combine:
1 tsp + 60g cheese mixture
3/4 tsp + 80g cheese mixture
1/2 tsp + 100g cheese mixture
1/4 tsp + 100g cheese mixture
120g cheese mixture (no matcha)
8. Fill your cake tin with the chiffon base with the plain (no matcha) cheese mixture first.
9. Pour the lightest matcha cheese mixture onto the very centre of the white plain mixture slowly.
10. Continue from lightest to darkest, slowly pouring each mixture into the centre of the cake (and the centre of the last mixture to be added). Your cake should be making a pretty circle pattern as you add each matcha cheese mix. The darkest mix should be last.
11. Cover the cake in cling film (make sure the film doesn’t touch your cake mixture or it will ruin the pattern) and refrigerate for at least 4 hours.
12. Carefully remove the film and the cake tin and you are ready to eat! To make sure your cake cuts into beautiful slices, heat your knife with very hot water and then dry before making each cut.
- Replace mascarpone with regular cream cheese if you can’t get mascarpone.
Filter the cheese mixture with a fine sieve if you can’t get all the lumps/granules out.
Use a hairdryer to heat the cake tin casing on the outside before lifting from the cake so that your sides are as smooth as possible.
Use electric scales to get exact measurements for best results.
Source: MatchaMe Aus
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