AVO Japanese Cheesecakes

In honour of AVO Magazine‘s 19th Birthday I decided to finally make another AVO related recipe. These Japanese Cheesecakes come in original, matcha and chocolate flavour: something for everyone!

This recipe has also been shared on AVO Magazine, an online magazine focused on Japanese culture and music.

Japanese Cheesecakes: Original, Matcha & Chocolate

Japanese Cheesecakes: Original, Matcha & Chocolate

Yield: 1
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 20 minutes

Fluffy Japanese Cheesecake, in original, matcha and chocolate flavour

Ingredients

Japanese Cheesecake

  • 4 Egg Whites*
  • 25 grams of Granulated Sugar
  • 4 Egg Yolks*
  • 25 grams of Granulated Sugar
  • 90 grams of Cream Cheese
  • 30 grams of Butter
  • 30 grams of Milk
  • 30 grams of Flour
  • Optional: 6 grams of Matcha Powder OR 6 grams of Cocoa Powder

Decoration

  • Powdered Sugar
  • Matcha Powder
  • Cocoa Powder

Instructions

  1. Preheat your oven to 160 degrees Celsius.
  2. Place a deep tin, filled with water, into the oven. Make sure it's not too full, otherwise it'll overflow when adding the cake pan.
  3. Line the cake pan (15 cm) with baking paper.
  4. Heat the milk, butter, cream cheese and half of the total amount of sugar, on low heath, until the butter has melted and the sugar has dissolved.
  5. Remove from the heat and mix in the egg yolks, mixing for about three minutes.
  6. Optional: Whisk together the flour and matcha powder or cocoa powder.
  7. Sift the flour mixture onto the cream cheese mixture and mix well.
  8. Whip up the egg whites to stiff peaks, adding the rest of the sugar.
  9. Fold egg whites into cream cheese mixture in three additions.
  10. Pour batter into cake pan.
  11. Place cake pan into water bath.
  12. Bake for 50 - 60 minutes.
  13. Meanwhile tape the template onto a piece of acetate and cut the design out of the acetate.
  14. Run a knife along the edges and remove cake from cake pan.
  15. Let it cool on a cooling rack.
  16. Place template on top of the cake.
  17. Dust with some powdered sugar, cocoa powder or matcha powder.

Notes

*Make sure this ingredient is at room temperature.

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