Okay so it's been a while since I said I was going to experiment with making my own green tea cheesecake, but life has gotten in the way. And by life, I mean mostly work! But I went home this weekend for Mother's Day and decided to kill two birds with one stone--experiment AND have a nice treat for Mom. So as you can see in this photo, we had already sliced into the cake. Whoops!
I used the basic recipe for Japanese Cotton Soft Cheesecake from Lily's Wai Sek Hong, which I've made before with excellent results. This time, I omitted the lemon juice and zest and added about a tablespoon of matcha powder and a dash of vanilla. I probably should have added more matcha powder as the color came out very pale. The taste was not strong enough either, but I can't complain about the texture!
See how light and airy it is? The color is actually somewhat greener than it looks in the photo but anyhow. I loooove Japanese style cheesecake because the texture is so much lighter than NY style cheesecake. This is not to say that this is particularly healthy, of course--there are 6 eggs in the cake! But only 1 bar of cream cheese. So, better than Junior's cheesecake, I'm sure. I also had a slight mishap with not wrapping the pan with enough tin foil before putting it in the water bath, so I had a little bit of leakage, which caused a slightly denser bottom, but it wasn't a disaster.
So the verdict? Next time, more green tea! And also, I need to be more neat about lining the pan so that my edges don't come out so ugly! Still, it was pretty delicious. No need to go back to Tafu!