Matcha Japanese Cheesecake
June 18, 2017
~ This post is dedicated to the World's Best Dad a daughter could ask for! I love you, Dad! ~
My dad, to me, is truly the best father in this world! He is probably the kindest man I will ever know in my life. I am sure that I’d learned to be kind from Dad, as he has taught me to always put others first. As a little girl, Dad and I would sit in our backyard swing and talk about what summer has in the store for us. I would always hug Dad from behind, and he was my "Big Fat Bear." Dad was and is still the hero that rescues us from the day to day problems, from fixing the house appliances, building the backyard deck to eating our leftover meals. Up until now, as a grandfather, he still helps making custom highchair for the kids or fixing the cabinets for our house. One day, I would want my son to become a handyman, just like Dad.
Like most Vietnamese fathers, Dad is a man of a few words. But he is always the one that I would come to when I hit a bump or two (or hundreds) in my life. This is especially true now that I am an adult. With Dad, I can usually find serenity—a backbone for the kind of support that words cannot describe…nor needed. We could sit together over lunch or dinner, sometimes in silence, while enjoying each other's company. I have and will always value these moments with Dad. Every. Single. Time.
Now looking back, our childhood was simple yet filled with love. It is nothing like what our kids have now. Nothing extravagant like trips to Disneyland, visits to the Hawaii or Caribbean, or even a short drive to the Oregon Coast. Mom and Dad were too busy with long-hour days at work to keep the roof over our heads and food on the table. Yearly vacations were not in the picture growing up for my sister and me. All except for our one big family trip to Vietnam to visit our grandparents, which probably cost my parents a fortunate. Yet, I never felt that I’d missed out anything growing up. Other than those materialistic things, I have unconditional love from both Mom and Dad. I always know what I had was more than enough.
This is a last-minute baking plan for me. The week has drawn near, and I was still stumbling over ideas whether I would have time to make anything for Dad. In between a major baking project, I am slightly overwhelmed to add any other task into this busy week. And feeling under the weather did not help me either. But, really, how could I go through this important event without having a cake or dessert for my own father? I woke up on Saturday in the wee morning hours, and started to whip up those egg whites as I dug through my cabinet for the matcha powder. And this is what I came out with 2 hours later. Between taking the children to their piano lessons, and finishing up all the baking for the day, I finally got done with this Matcha Japanese Cheesecake and a batch of macarons. I was dead meat, seriously, but it was so still worth it as soon as I tasted the first bite of this cheesecake. How can you resist a soft, rich and fluffy cake infused in green tea flavor? You just can't!
Like most Vietnamese fathers, Dad is a man of a few words. But he is always the one that I would come to when I hit a bump or two (or hundreds) in my life. This is especially true now that I am an adult. With Dad, I can usually find serenity—a backbone for the kind of support that words cannot describe…nor needed. We could sit together over lunch or dinner, sometimes in silence, while enjoying each other's company. I have and will always value these moments with Dad. Every. Single. Time.
Now looking back, our childhood was simple yet filled with love. It is nothing like what our kids have now. Nothing extravagant like trips to Disneyland, visits to the Hawaii or Caribbean, or even a short drive to the Oregon Coast. Mom and Dad were too busy with long-hour days at work to keep the roof over our heads and food on the table. Yearly vacations were not in the picture growing up for my sister and me. All except for our one big family trip to Vietnam to visit our grandparents, which probably cost my parents a fortunate. Yet, I never felt that I’d missed out anything growing up. Other than those materialistic things, I have unconditional love from both Mom and Dad. I always know what I had was more than enough.
This is a last-minute baking plan for me. The week has drawn near, and I was still stumbling over ideas whether I would have time to make anything for Dad. In between a major baking project, I am slightly overwhelmed to add any other task into this busy week. And feeling under the weather did not help me either. But, really, how could I go through this important event without having a cake or dessert for my own father? I woke up on Saturday in the wee morning hours, and started to whip up those egg whites as I dug through my cabinet for the matcha powder. And this is what I came out with 2 hours later. Between taking the children to their piano lessons, and finishing up all the baking for the day, I finally got done with this Matcha Japanese Cheesecake and a batch of macarons. I was dead meat, seriously, but it was so still worth it as soon as I tasted the first bite of this cheesecake. How can you resist a soft, rich and fluffy cake infused in green tea flavor? You just can't!
PREPARING AND BAKING MATCHA JAPANESE CHEESECAKE
I start out by melting the cream cheese and butter in the microwave for about 90 seconds, in 30 second interval each time. Then, I pour this mixture into a stand mixer and beat on medium speed (Speed 4) for about 2-3 minutes, or until the batter is completely smooth without any clumps. Slowly, I add in the egg yolks, one at a time, and beat on low speed (Speed 2) until well-combined. I also add lemon juice and and a few drops of green food coloring yield a nicer green look.
Next, I sift corn starch, cake flour, matcha powder and salt together twice, and then add to this cheese cream batter. I also add vanilla extract here as well. I beat the dry ingredients slowly on the lowest speed until they are combined. I set this cream cheese batter to the side.
Using medium speed (Speed 4) on a stand mixer, I whisk the egg whites and sugar until soft peak forms. Then, divide into 3 additions, I gently fold the meringue into the cream cheese batter until completely combined. Be patient! This is going to take a few extra minutes to achieve that smooth cheesecake batter look.
I start out by melting the cream cheese and butter in the microwave for about 90 seconds, in 30 second interval each time. Then, I pour this mixture into a stand mixer and beat on medium speed (Speed 4) for about 2-3 minutes, or until the batter is completely smooth without any clumps. Slowly, I add in the egg yolks, one at a time, and beat on low speed (Speed 2) until well-combined. I also add lemon juice and and a few drops of green food coloring yield a nicer green look.
Next, I sift corn starch, cake flour, matcha powder and salt together twice, and then add to this cheese cream batter. I also add vanilla extract here as well. I beat the dry ingredients slowly on the lowest speed until they are combined. I set this cream cheese batter to the side.
Using medium speed (Speed 4) on a stand mixer, I whisk the egg whites and sugar until soft peak forms. Then, divide into 3 additions, I gently fold the meringue into the cream cheese batter until completely combined. Be patient! This is going to take a few extra minutes to achieve that smooth cheesecake batter look.
I pour this matcha cream cheese batter into the prepared cake pan with parchment liners. I pour the batter slowly to allow large air bubbles to release. I also tap the pan a few times before putting it in the oven.
In a water bath, I bake this cheesecake at 320 degrees F for about 60 minutes, and then reduce the temperature to 300 degrees F and bake for another 20-25 minutes. Once the cheesecake is done baking, I turn the oven off and leave the cake inside for another hour or so to prevent shrinkage.
In a water bath, I bake this cheesecake at 320 degrees F for about 60 minutes, and then reduce the temperature to 300 degrees F and bake for another 20-25 minutes. Once the cheesecake is done baking, I turn the oven off and leave the cake inside for another hour or so to prevent shrinkage.
I decorate this Matcha Japanese Cheesecake with selected macarons that I have painted with eyeglasses, a tie and the letters "I love Dad." Using light green vanilla buttercream, I pipe small flowers around the cake to give it a fancier look. I also dust powdered sugar on the cake for a snowy look.
I love how the cake turns out. The texture is so soft and cheesy. This is indeed my dad's favorite cake so far. I am so glad it turns out great and that I made his day. Happy Father's Day to all of the dads out there!
xoxo,
Tristina
I love how the cake turns out. The texture is so soft and cheesy. This is indeed my dad's favorite cake so far. I am so glad it turns out great and that I made his day. Happy Father's Day to all of the dads out there!
xoxo,
Tristina
Matcha Japanese Cheesecake Recipe
Make: one 6-inch cake
Total time: 2 hours
Ingredients
Instructions
*This recipe is adapted from RasaMalysia Recipes.
Total time: 2 hours
Ingredients
- 4 egg whites
- 4 egg yolks
- 90 g of granulated sugar
- 1/4 teaspoon cream of tartar
- 34 g unsalted butter
- 167 g (6 oz) of cream cheese
- 2 teaspoons of lemon juice
- 67 ml of (3 oz) half and half/milk
- 35 grams of cake flour
- 5 grams of matcha powder
- 14 grams of cornstarch
- 1 pinch of salt
- 2 teaspoon of vanilla extract
- Green food coloring, optional
Instructions
- Preheat the oven to 320 degrees F.
- Line a 6-inch baking pan with parchment paper and around the side of the pan.
- Melt cream cheese, butter and milk in the microwave for about 90 minutes. Using the stand mixer, beat the mixture on medium-high (Speed 6) for about 2-3 minutes or until smooth.
- Add egg yolks, one at a time, and lemon juice and beat on low (Speed 2) until well-combined.
- Sift cake flour, matcha powder, cornstarch and salt over the cream cheese batter and beat on the lowest speed until well-combined. Add food coloring and vanilla extract and beat for another 30 seconds. Set this cream cheese and flour at side.
- In a clean bowl, whisk egg whites on medium speed until foamy for about 1 minute. Add cream of tartar and continue to beat for another minute. Add granulated sugar and beat until soft peak forms (about 1-2 minutes).
- Fold meringue gently into the cream cheese mixture, in 3 additions, until mixture if almost homogeneous. Use the same folding technique as the macaron batter (see my Vanilla Macaron Recipes for details). DO NOT STIR.
- Pour the mixture into a cake pan. Tap the pan slightly on the counter to release large air bubbles.
- Bake the cheesecake in a water bath on the lowest rack for 1 hour and then lower the oven temperature to 300 degrees F and bake for another 20-25 minutes or until golden.
- Turn the oven off and leave the cheesecake in the oven for about 1 hour to prevent shrinkage.
- Refrigerate the cheesecake for at least 4 hours or overnight before serve for best taste.
*This recipe is adapted from RasaMalysia Recipes.
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