Jul 25, 2020
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
200 g cream cheese room temp
1/4 C granulated cane sugar
1 large egg lightly beaten, room temp
1/4 tsp sea salt
1 tsp vanilla extract
1/2 C heavy whipping cream room temp
12 g all-purpose flour
1 Tbsp hojicha powder
1 Tbsp matcha powder
Prepare a 4" round cake pan (or spring form pan) by placing parchment paper to line it. You may need to crinkle the parchment (this is OK -- the more rustic, the better) and make sure it overhangs about 2" from the pan.
In a stand mixer fitted with a paddle attachment, whip together the cream cheese and sugar until light and fluffy.
Add in the beaten egg, salt, and vanilla extract.
Pour in the heavy cream.
Sift in the flour over top of the wet ingredients and mix until the batter is smooth.
Divide the batter into half (approximately 200g). Sift matcha powder over top of the batter. Mix until all the matcha is incorporated.
If you want to make 3 layers like I did, divide the plain portion into another half (100g). Sift hojicha powder over top of that portion, mix into the batter, and leave the remainder plain.
You can divide the layers into 3 equal portions, but I wanted the base matcha to be thicker.
Preheat oven to 400F.
Bake for 25 minutes at 400F and then turn it to broil @ 500F for 3-5 mins, until the top is browned. Watch the cheesecake carefully as it can burn very quickly.
Remove from the oven (the cake should still be slightly jiggly in the centre). Let cool. (The cake will deflate -- this is normal).
Cut into slices and serve at room temperature. Or, place into the fridge once cooled and serve chilled. (My eldest and I prefer it chilled).