Great As A Gift Matcha Marbled Unbaked Cheesecake

Name: Great As A Gift Matcha Marbled Unbaked Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 90 grams White chocolate; 10 grams Butter; 3 grams Matcha; 2 Egg yolks; 2 Egg whites; 50 grams Heavy cream; 10 grams Sugar; 5 grams Powdered gelatin; 200 grams Cream cheese; 200 grams Plain yogurt; 100 grams Heavy cream; 50 grams Sugar; 1/2 tsp Matcha

cookpad.japan @cookpad_jp

I just thought this cake up, thinking it would be delicious. I referred to the chocolate soufflé sponge cake recipe by chococo for the sponge cake part.

Attention: It's easier to make this cake in a cake tin with a removable bottom, but the water in the baking pan may leak into the batter while baking. Try putting the tin in a heatproof container and putting that in the water bath.
I didn't line the cake tin with parchment paper, but it's probably easier to remove the cake if you do so. Recipe by jeux

I just thought this cake up, thinking it would be delicious. I referred to the chocolate soufflé sponge cake recipe by chococo for the sponge cake part.

cookpad.japan @cookpad_jp

I just thought this cake up, thinking it would be delicious. I referred to the chocolate soufflé sponge cake recipe by chococo for the sponge cake part.

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Ingredients

4 servings

For the matcha sponge cake:
90 gramsWhite chocolate
10 gramsButter
3 gramsMatcha
2Egg yolks
2Egg whites
50 gramsHeavy cream
10 gramsSugar
For the unbaked cheesecake portion:
5 gramsPowdered gelatin
200 gramsCream cheese
200 gramsPlain yogurt
100 gramsHeavy cream
50 gramsSugar
1/2 tspMatcha

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Steps

1

Make the sponge cake: Microwave the white chocolate and butter until softened. Mix the matcha into it.
2

Combine the egg yolks and cream with the mixture from step 1.
3

In a separate bowl, beat the egg whites and sugar together to make a soft meringue.
4

Add 1/3 of the meringue to the batter and mix well with a whisk. Add the rest of the meringue and fold it in.
5

Pour the batter into the mold. Put in a baking pan filled with water, and steam-bake in a 130°C oven for 40 to 50 minutes. Leave to cool.
6

Make the unbaked cheesecake: Soften the gelation powder in 3 tablespoons of water. Microwave the cream cheese to soften, and mix with the yogurt.
7

Dissolve the sugar in the cream in a small pan. Add the softened gelatin, and mix until dissolved. Pour this in the bowl from step 6 little by little.
8

Take out the sponge cake baked earlier. Remove a very thin layer off the top, and cut off 1 to 2 cm around the perimeter.
9

Put the sponge cake in the middle of the mold, and pour in the unbaked cheesecake batter, reserving 5 tablespoons of the batter to mix with the matcha.
10

Mix the matcha into the remaining batter, and drizzle randomly onto the batter in the mold.
11

Draw a marble pattern in the batter with a skewer. Chill in the refrigerator for at least 2 hours.
12

Microwave a moistened and wrung out kitchen towel for a minute, and wrap it around the mold to warm it up and melt the outside of the cheesecake a little. The cake can then be cleanly unmolded.