Enjoy the rich taste of green tea in this creamy cheesecake-like Japanese fusion soufflé. Adjust the sweetness by adding icing sugar or whipped cream on top once the cake cools off.
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20 to 25g matcha powder
150g amanatto (sugared azuki beans)
500g cream cheese, softened
230g double cream
160g caster sugar
5 large eggs
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Line the bottom and sides of a loose-bottomed cake tin with baking parchment.
Sift the matcha. Place amanatto in a bowl and pour hot water over to soften. Drain in a colander.
Add cream cheese, double cream, half of the sugar and matcha into a bowl, and mix well with an electric mixer.
Separate the eggs. Beat the eggs whites with the mixer till foamy. Add the reminder of sugar, and beat till stiff.
Add egg yolks to the cream cheese mix and stir to blend thoroughly. Fold in the stiff egg whites.
Fold in the cornflour, then pour the mixture into the prepared cake tin. Pour the last bit of the thicker mix on the sides and not the centre of the pan. This way the cake will inflate to a good shape. Sprinkle evenly with amanatto (it can also be added while baking).
Bake in the preheated oven until set but still wobbly, about 25 to 35 minutes. Take it out of the oven. Serve while warm to enjoy the puffy texture, or let cool and serve chilled to enjoy the moist texture.