Recipe
Matcha White Chocolate Flourless Cheesecake
20 August, 2024
This crowd pleasing matcha white chocolate cake is a delicious new way to take your matcha menu to the next level. Perfect with afternoon tea, this moist gluten free bake will have you and your guests reaching for more and more.
01
enjoyed alone or with company.02
matcha white chocolate flourless cake.Ingredients
01.
220 grams of cream cheese at room temperature (the whole block)
02.
125 grams salted butter at room temperature (half the block)
03.
1/2 cup caster sugar
04.
2 teaspoons vanilla extract
05.
4 eggs at room temperature
06.
2 - 4 tablespoons of matcha (we use ceremonial grade AM matcha), depending on your preference (we used 4 for a rich matcha taste)
07.
220 grams of white chocolate (get the good stuff)
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cream cheese.04
eggs.05
sugar.06
butter.07
A.M. matcha.08
vanilla extract.What you'll need
Mixing bowl
Saucepan
Electric mixer with whisk attachment
Circular pan (preferably springform)
Large tray
Small sieve
Method
01.
Preheat oven to 160°c degrees and take eggs, butter and cream cheese out of the fridge to reach room temperature. Grease a circular pan with butter and cut baking paper to fit the bottom.
02.
In a large mixing bowl, whisk together the cream cheese, butter, vanilla extract, matcha and sugar for 2 minutes on a medium-high speed.
03.
In a seperate bowl, crack and lightly whisk together the 4 eggs before slowly combining them to the mixture. Mix on the same speed for an additional 2 minutes.
04.
Melt chocolate in a heat safe bowl above a saucepan of hot water, be sure to continuously stir the chocolate to avoid burning.
Once chocolate is fully melted, put mixer on a low speed and slowly combine it with the rest of the mixture. Ensure this is done slow enough so that the mixture does not overhead and scramble the eggs.
05.
Once all chocolate is combined, beat the mixture on a high speed until it's light and fluffy in texture.
06.
Spread the batter evenly onto the pan, then tap it gently on the surface to reduce air bubbles.
Place the circular pan in a larger pan then fill that pan with roughly 2 cm of very hot water, surrounding the tin in a hot bath. If your pan is spring form, be sure to wrap the outside of the pan with a layer of foil to prevent water from seeping into the mixture! Gently place into the oven and bake for 45 - 55 minutes.
07.
Once in the oven, the cake will rise exponentially. Do not open the oven during the cooking process or the cake will collapse prematurely.
You'll know the cake is done when the top is golden and slightly jiggly (if it is runny or loose the cake may need more time). Then, turn off the oven and prop the oven door open for an hour. In this time the cake should collapse, creating a flat upper surface.
08.
Remove cake from the oven and cover with foil or plate. Allow the cake to set in the fridge for at least 6 hours (overnight is best).
09.
Serve with fresh berries, rose petals or a sprinkling of matcha over the top!