Japanese Matcha Cheesecake (Print Version)

# Ingredients:

→ Base Ingredients

01 - 200g cream cheese, softened
02 - 60g unsalted butter
03 - 100ml whole milk
04 - 6 large eggs, separated
05 - 100g granulated sugar

→ Dry Ingredients

06 - 70g cake flour
07 - 30g cornstarch
08 - 1/4 teaspoon salt

→ Flavoring

09 - 2 tablespoons high-quality matcha powder
10 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.
02 - Whisk matcha powder with hot water until a smooth paste forms. Set aside to cool.
03 - Melt cream cheese, butter, and milk in a double boiler until smooth. Let cool slightly.
04 - Whisk egg yolks and sugar until pale and fluffy. Add vanilla extract, melted cream cheese mixture, and matcha paste.
05 - Sift and fold in cake flour, cornstarch, and salt until just combined.
06 - Whip egg whites to stiff peaks. Carefully fold into the batter to maintain airiness.
07 - Pour into prepared pan. Tap to release air bubbles. Bake 60-70 minutes until golden and set.
08 - Cool in oven with door ajar, then refrigerate for several hours or overnight before serving.

# Notes:

01 - This cheesecake requires precise temperature control for best results
02 - Gentle folding technique is crucial for maintaining the cake's signature light texture

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