Sunday 23 September 2012
matcha & white chocolate cheesecake cups
Green tea-flavoured KitKats are one of my favourite snack foods (Kinder Bueno being my all-time favourite) even though I'm not really fond of green tea itself. I like my matcha in small doses as excessive bitterness is not exactly my cup of tea. (Hohoho!) Cheesecakes, too, I prefer in small doses. More often than not, they tend to be cloyingly sweet and rich, and I find myself giving up after the first 2 bites. Fortunately, this cheesecake manages to find the perfect balance of bitter and sweet.
I opted to divide the cheesecake into cups rather than bake it as a whole cake to facilitate portioning. I was pleased to discover that doing so enabled the cake to be baked more evenly (and quicker!) No more problems with centres that take forever to set!
Matcha & White Chocolate Cheesecake - makes 10 cups
(adapted from Evan's Kitchen Ramblings)
Ingredients
80g digestive biscuit crumbs
30g unsalted butter, melted
250g cream cheese, room temperature
80g + 1.5tsp caster sugar
50ml + 20ml whipping cream
1/2 large egg, beaten
1 tbsp cake flour
4 tsps matcha powder
100g white chocolate couverture
Directions
- Mix together biscuit crumbs and melted butter and press onto base of soufflé cups
- Preheat oven to 150 deg Celsius
- Whisk together cream cheese and 80g sugar until creamy
- Add in 50ml whipping cream, followed by egg and cake flour
- Measure out 25g of batter and set aside
- Add matcha powder and 1.5tsp of sugar into remaining batter and mix well
- Pour mixture onto biscuit base
- Heat 20ml whipping cream and pour over white chocolate
- Mix chocolate mixture into 25g of cheesecake batter previously set aside
- Add a dollop of chocolate-cheesecake mixture into each of the cups and swirl it with a toothpick
- Bake for 30min until cakes are firm but the centres are slightly wobbly
- Switch off oven and leave cupcakes to cool completely in oven
- Refrigerate overnight (or at least 2-3h) before serving
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Hey Milly! Just want to say your blog posts have been really inspiring - looks like you've got a real talent for baking! I gave this a go but they didn't turn out as well as yours :( the top of the cheesecakes cracked so I think I overbaked them? I did follow the recipe and put it in the oven for 30minutes but maybe my oven is abit more powerful... anyway, will try again! And good job on your baking/blogging!!!
ReplyDeletethanks april! they looked pretty good in your photos! :) you can actually try baking them in a water bath to help with the cracking. like immerse the cupcake tray in a pan of water and put that in the oven
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