INGREDIENTS

• The Batter
• • 1 cup (225g) cream cheese
• • ¼ cup (55g) butter
• • 5 egg yolks
• • ¼ cup (50g) granulated sugar
• • ¼ cup (30g) cake flour
• • 2 Tbsp (about 16g) cornstarch
• •½ tsp baking powder
• • 1 tsp vanilla extract
• • 1 tsp lemon or yuzu juice
• • ½ cup (120g) milk
• • 1 to 2 tsp Aiya Culinary Grade Matcha
• Stiff Peaks Meringue
• • 5 egg whites
• • ½ tsp cream of tartar
• • ¼ cup (50g) granulated sugar
• Cake Topping
• • 1 Tbsp confectioners' sugar, optional
• • Aiya Culinary Grade Matcha for dusting the top of the cake

DIRECTIONS

• 1. Line an 8-inch (20-cm) cake pan with a parchment circle. Nestle a strip of parchment paper into the sides of the cake pan to form a collar.
• 2. Preheat the oven to 320°F (160°C) with a rack in the center.
• The Batter
• 1. In a pot over low heat, mix the cream cheese and butter until smooth and creamy. Remove from heat. Whisk in the sugar and egg yolks until incorporated.
• 2. Add the flour, corn starch, baking powder, vanilla extract, lemon juice, Matcha, and milk and whisk until incorporated, scraping the sides of the pot as needed. Set aside.
• Stiff Peaks Meringue
• 1. To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2 to 3 minutes.
• 2. Add cream of tartar when you see some white foam. Gradually add sugar when the beaten egg whites have become very white and foamy. Mix until stiff peaks form.
• Cheesecake
• 1. Gently fold in the remaining meringue to the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. Use the whisk to fully incorporate all the meringue into the batter.
• 2. Gently fold in the remaining meringue to the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. Use the whisk to fully incorporate all the meringue into the batter.
• 3. Pour the batter into the prepared pan. Tap the pan against the counter a few times. Swirl the whisk over the top of the cake to smooth out.
• 4. Put the pan in a large baking dish. Place the dish on the oven rack. With oven mitts on, pull the rack out.
• 5. Fill the dish with about 1.5 inches (3.8 cm) of hot water. Bake for about 18 minutes, until the cake rises a bit.
• 6. Crack the oven door open slightly for 10 seconds. Lower the oven temperature to 285°F (140°C) and bake for an additional 50 to 60 minutes, until the top is golden brown.
• 7. With the door ajar, keep the cake in the oven for 20 minutes after baking.
• 8. With the door ajar, keep the cake in the oven for 20 minutes after baking. Remove from the oven. The cake will deflate a little.
• 9. To remove the cake from the pan, place a plate over the cake. If the pan is still hot, use oven mitts. Flip the cake out onto the plate.
• 10. While the cake is upside down, remove the parchment papers. Quickly place a serving plate on top of the cake (it’s the bottom part of the cake). Carefully flip again.
• 11. Alternatively, if the parchment collar is supportive enough, hold two opposite sides of the parchment collar and simply lift the cake out of the pan.
• 12. Dust with the optional confectioners’ sugar and Matcha. You may top with fruits of choice.
• 13. Serve while the cake is still warm and jiggly. (Or chill the cake overnight and enjoy it denser (aged) but still very good (my preferred way of eating Japanese cheesecake.