Japanese Matcha Cotton Souffle Cheesecake
Japanese Matcha Cotton Souffle Cheesecake is made with green tea cream cheese batter and meringue for the soft jiggly texture. Try now!
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Cooking tools:
- Cake pan
- Double boiler
- Hand mixer
- Cooling rack
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Spatula
- Baking pan
- Kitchen towel
- Parchment paper
- Plate
- Refrigerator
Ingredients
- 200g cream cheese (room temperature)
- 20g unsalted butter
- 50ml milk
- 3 jumbo egg yolks (room temperature)
- 40g cake flour (sifted)
- 3 tbsp matcha green tea powder (sifted)
- 3 jumbo egg whites (room temperature)
- 70g brown sugar
- Icing sugar
- Matcha green tea powder
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