Fluffy Matcha Cheesecake (Print Version)

# Ingredients:

→ Base Ingredients

01 - 100ml full-fat milk
02 - 6 separated large eggs
03 - 200g softened cream cheese
04 - 100g white sugar
05 - 60g unsalted butter

→ Dry Ingredients

06 - 1/4 teaspoon fine salt
07 - 70g soft cake flour
08 - 30g cornflour

→ Flavoring

09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons premium-grade matcha powder

# Instructions:

01 - Set your oven to 320°F (160°C). Use parchment to line an 8-inch round pan.
02 - Mix matcha powder with hot water into a smooth, coolable paste.
03 - Gently heat butter, cream cheese, and milk over a double boiler, stirring until smooth. Let it cool slightly.
04 - Whisk yolks and sugar until fluffy and pale. Add in the melted cream mix, cooled matcha, and vanilla.
05 - Sift the dry ingredients—salt, cake flour, and cornflour. Gently fold them into the wet batter.
06 - Whip whites until stiff peaks. Carefully fold them into the mix while keeping the batter light.
07 - Pour into the lined pan. Lightly tap to remove bubbles. Bake for about 60-70 minutes until firm and golden.
08 - Leave the cake in the warm oven with the door slightly open, then chill several hours or overnight before enjoying.

# Notes:

01 - Keep a steady oven temperature for the best outcome.
02 - Light stirring is key to getting that fluffy texture.

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