Matcha cheesecake
Overview
Delicious cheesecake with innovative flavors, added with matcha, and tied with a green ribbon, making it more suitable as a gift for your lover.
Tags
Ingredients
Steps
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Place cookies in grocery bag.
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Crush the biscuits with a rolling pin or grind them in a food processor.
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Stir in the softened butter, spread it on the mold, flatten and compact it with a spoon, and place it in the refrigerator.
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Heat the cream cheese over water and mix well.
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Add milk in two portions and mix well.
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Add the egg yolks in two portions and mix well
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Add yogurt and mix well.
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Sift in the low-gluten flour in two batches and mix well.
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Add 55 grams of sugar in two batches and beat the egg whites until stiff peaks form.
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Pour into the cheese batter and mix well.
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Pour into an 8-inch mold, preheat the oven to 175 degrees, insert a baking pan with hot water into the bottom layer, place the mold on the middle and lower baking grids and bake for 50-55 minutes.
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Cocoa cake crust ingredients: 30 grams of cake flour, 10 grams of cocoa powder, 20 grams of powdered sugar, 5 grams of milk, 5 grams of vegetable oil, 1 egg, and 10 grams of sugar. Mix the egg yolks with milk and vegetable oil, mix and sift the flour, powdered sugar and cocoa powder.
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Add sugar to egg whites and beat until stiff peaks form.
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Mix the egg yolk liquid and sifted flour evenly.
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Add the protein paste in two batches and mix evenly.
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Line a baking sheet with parchment paper and spread the cake batter evenly. Bake in the oven at 200 degrees for about 10 minutes.
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Use a knife to cut into long strips slightly taller than the cake.
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When warm, place it around the cake.
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Sift matcha powder evenly over the surface of the cake. Tie a ribbon around it.
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Arrange strawberries on top of the cake.
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Dip a toothpick into the fondant paste with a little coloring paste. Knead evenly.
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Use a non-stick rolling pin to roll into a thin pancake.
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Use an embossing tool to emboss flowers.
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Dip the prepared fondant flowers around the cake.
