Double-layer matcha cheesecake
This popular cake comes from Hokkaido, Japan, and sells millions of dollars every year, but if you want to eat it, we can make it at home with the home recipe
To make a good-looking double-layer matcha cheesecake, one important trick is: matcha sponge cake
You see this matcha sponge cake crumbs are very verdant, feel full of life, if you use inferior matcha powder, make this cake will be yellow-green, gray-green Oh!
Hokkaido double-layer matcha cheesecake / recipe
Fragrant soft matcha sponge
Eggs: 2 pcs
Sugar: 60 g
Butter: 25g
Milk: 25g
Low powder: 53g
Matcha powder: 7-10g
First Floor · Matcha cheese layer:
Cream cheese: 200g
Sugar: 40 g
Eggs: 1 pc
Cream: 90g
Corn starch: 8 g
Matcha powder: 6 g
Second Floor · Mascarpone Cheese Layer:
Milk: 15 g
Gelatin powder: 2.5 g
Mascarpen cheese: 130g
Sugar: 25g
Light cream: 130g
1. Fragrant soft matcha sponge
▲ Pour the egg and sugar into the basin, and place the beaten egg bowl on hot water, while heating, stir the material to fuse until the liquid is heated to about 39 degrees. Then put the bowl containing the milk butter in hot water and set aside, when necessary.
▲ After the egg liquid is heated to about 39 degrees, immediately leave the water, beat the egg liquid to white, and pull it up like this to draw obvious lines, and will not disappear quickly.
▲Next, sift in the low powder and matcha powder, and roll them evenly by means of tumbling.
▲ Take out the milk butter liquid soaked in hot water, take a knife matcha batter into the milk liquid and stir well;
▲ Then pour the mixture back into the matcha batter, still rolling it evenly by the method of mixing.
▲ Pour the batter into a baking dish and smooth it out, shake it a few times, and bake at 190 degrees for 13 minutes. Baking pan size: 27x27cm.
Note that if you bake with a round 6-inch mold, the temperature and time: 170 degrees bake for about 25 minutes.
After baking, remove the shock a few times and let it cool completely.
Cut one 6-inch slice of cake and use the rest as a cake garnish.
Round mold: Cut the cake into a thickness of 1 cm, one piece as the bottom of the cake, the other as a cake decoration.
2. Level 1 · Matcha cheese layer
The greenhouse-softened cream cheese is smoothly stirred with egg whipping, poured with granulated sugar and blended.
First pour an egg and stir well, then pour in the cornstarch and stir to blend. Here we recommend adding 2g of vanilla extract and lemon juice to get fishy!
Take another basin, sift in matcha powder, 90g of light cream into several times, first pour a small amount with matcha powder stirring and mixing, little by little, so as to reduce the sense of granulation. If there is a homogenizer directly pour all into the mix, it is good.
Pour the matcha cream into the cheese egg paste and stir well.
Sift through it for later, of course you can also sift it!!
6 inch mold with oil paper, put in sponge cake, pour matcha cheese paste,
Wrap in a layer of foil, place in a baking sheet, pour boiling water into the baking tray and bake in a preheated oven at 150 degrees for 40-45 minutes.
Remove immediately after baking, cool to a greenhouse, and refrigerate.
3. Second Floor · Mascarpone cheese layer
Macapone cheese is pressed evenly, pour fine granulated sugar and mix evenly;
Gelatin powder poured into the milk stir evenly, and then heated and melted in water, if you use gelatin tablets, soak in advance to soften, microwave for ten seconds to melt (no microwave heating melt) poured into Mascarpone mixed evenly.
Whisk the light cream to 6 dispenses, pour in the mascarpone cheese liquid and stir well and set aside.
Pour in the mascarpone cream cheese, smooth, remember not to pour it out, leave 20g as the sticker for the cake crumbs. Smooth and cover with plastic wrap and refrigerate for at least 2 hours.
4. Cake crumb garnish
Tear the matcha sponge cake into pieces, pour into a blender and beat into fine pieces, or sift through a sieve to form the crumbs.
Remove the cake, carefully tear off the baking oil paper, and complete the demolding~
Take out the macapone cream cheese just leftover and spread the cake over with a brush or spatula, which will act as a thickener.
Spread the crumbs evenly over the cake until they don't stick to them. You can put more points on the top and look hairy~
What a green and fresh cake! Just looking at it makes people feel happy~
Brew a cup of matcha milk and cut a piece of matcha cheesecake, comfortable~
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