Matcha, White Chocolate & Cream Cheese Cake

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Matcha, White Chocolate & Cream Cheese Cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Matcha, White Chocolate & Cream Cheese Cake is 18cm Round Springform Cake Tin. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Matcha, White Chocolate & Cream Cheese Cake using 6 ingredients and 7 steps. Here is how you can achieve it.

‘Matcha Cheesecake’ has become very popular and I love it. Have you tried my ‘Matcha Cheesecake’ recipe? I also love ‘Matcha & White Chocolate Cake’. I tried to combine the two cakes. The recipe requires less ingredients and the cake tastes absolutely divine!

Ingredients and spices that need to be Take to make Matcha, White Chocolate & Cream Cheese Cake:

1. 200 g White Chocolate *chopped
2. 200 ml Thickened Cream
3. 125 g Cream Cheese *cut into smaller pieces
4. 2 tablespoons Plain Flour
5. 1-2 tablespoons Matcha Powder * 2 tbs is quite bitter
6. 3 Eggs

Steps to make to make Matcha, White Chocolate & Cream Cheese Cake

1. Preheat oven to 170°C. Line the base and sides of a 18cm springform cake tin with baking paper. If you use a smaller tin, you can make taller cake.
2. Place White Chocolate, Cream and Cream Cheese in a large heat-proof bowl. Heat in the microwave for 90 seconds, mix with a whisk, heat extra time if required, then mix well until smooth. Cool slightly. *Note: You can do this process using a saucepan.
3. Separate Eggs into Yolks and Whites. In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form.
4. Add Egg Yolks into the mixture and mix well. Sift in Matcha Powder and Plain Flour, and mix well until well combined. Then, fold in the egg white into the mixture and gently combine well.
5. Pour the mixture into the prepared cake tin. Bake for 30 to 40 minutes or until cooked through. If the top is getting too dark, cover with a sheet of foil.
6. *Tips: If you want to avoid browning the cake, steam baking is recommended. Cover the bottom of the cake tin with foil so that water won’t get into the tin, and place the cake tin in a roasting pan. Pour boiling water to the pan about 1cm deep. Bake for 40 to 50 minutes or until cooked through. If the top is getting brown, cover with a sheet of foil.
7. Turn off the oven. Leave the cake in the oven, with the door ajar, for 1 hour to cool slowly. Allow to cool completely before serve. *Note: I dusted the top with Icing Sugar.

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