Japanese Zebra Cheesecake
published on 20 April, 2018 at 11:13
125g Cream Cheese
80g Caster Sugar
40ml Neutral Cooking Oil
60ml Cold Milk
2 ½ Tsp Lemon Juice
30g Corn Starch
1 Tbsp Matcha Powder
1 Tbsp Water
2 Tbsp Melted Butter
Corn Starch for Dusting
Mix together the cream cheese, 30g caster Sugar and Oil in a double boiler, as this mix begins to warm add the cold milk and whisk until a warm smooth ‘cream’ is formed.
Separate the eggs.
Add the egg yolks into this mix separately and then whisk.
Now whisk in 2 teaspoons of the lemon juice and corn starch and set aside.
Whisk together the egg whites and when they begin to froth add the remaining half teaspoon of lemon juice.
Whilst you are still whisking add the remaining 50g of caster sugar a little at a time and whisk until the soft peak stage is reached.
Fold these egg whites into the ‘cream’ we made in stage 1 gently taking care not to over work.
Separate this mix into two halves.
Mix the matcha powder with the water to form a green paste (adding more water if required) and fold this into one half of the mix. Again ensuring that you do not over work the mix.
Take an 18cm tin and line brush with melted butter and then dust with corn starch removing any excess.
Line the base of this pan with baking parchemen.
Then begin to spoon in the mixes to the centre of the tin, beginning with 2 tablespoons of the white mix and then two tablespoons of the green mix.
Repeat the process alternating between white and green until all of the mix is used up.
Place this pan in a baking tin and pour water into the baking tin.*
Bake in the oven at 160°C or 320°F for 85-90 minutes.
Turn off the oven and open the door and allow the cheese cake to sit in there for 10 minutes before removing and serving.
*If you are using a spring form tin then wrap the base in tin foil before placing in the water bath.
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