Original Matcha Four-Layer Cheesecake

An original matcha cake recipe! Silky smooth cheesecake paired with soft and chewy mochi, and matcha sauce adds a touch of sweetness—absolutely a matcha lover's dream.

Ingredients

590 gram Whole milk
50 gram glutinous rice flour
15 gram Cornstarch
128 gram sugar
15 gram Butter
260 gram cream
6 piece Eggs
30 gram Matcha powder
175 gram Cream cheese

Steps

mochi
In a bowl, add 180g milk, 50g glutinous rice flour, and 10g cornstarch (sifted).
Add 30 grams of white sugar, then stir well.
Pour the strained liquid into a non-stick pan.
Add 15 grams of butter
Stir over low heat until it forms a dough.
Pour back into the bowl and stir continuously until it reaches a stringy consistency.
Pour into a piping bag and set aside (no need to refrigerate).
Matcha Castella
Crack four egg yolks into a bowl.
Add 40 grams of white sugar
Sift in 10 grams of matcha powder (it is recommended to first mix the matcha powder with hot milk), then stir well.
Add 320g of milk and 100g of cream to a pot and turn on low heat.
Once the milk starts to bubble around the edges, add the matcha liquid from earlier.
Keep the heat low and stir constantly until thickened. Set aside in a pot.
Matcha Basque
Prepare a 6-inch mold and parchment paper. Preheat the oven to 150 degrees Celsius.
Crack an egg and an egg yolk into a bowl.
Soften cream cheese
Add 40g of sugar and 5g of cornstarch to the cream cheese and mix well.
Add the egg mixture in 3-4 batches and stir well after each addition.
Sift 10g of matcha powder and add 25g of hot water, then stir well.
Add 85 grams of cream and mix well (add in two batches).
Pour into the egg mixture and gently stir until well combined.
merge
Add one-third of the Basque sauce to the mold and bake in the oven at 150 degrees Celsius for 13 minutes.
Gently pour in all the custard sauce and bake in the oven at 150 degrees Celsius for 14 minutes.
Squeeze mochi on top and bake in the oven at 150 degrees Celsius for 8 minutes.
Add the remaining Basque sauce, bake in the oven at 150 degrees Celsius for 25 minutes, then increase the temperature to 200 degrees Celsius for another 20 minutes.
Let cool indoors for two hours
Matcha Sauce
Sift 10g of matcha powder
Pour in 75 grams of cream and stir well.
Add 90g of milk and 18g of sugar to a pot and heat over low heat.
Add matcha liquid after the sugar has melted.
Keep the heat low and stir constantly until slightly thickened.
After the cake has cooled for two hours, drizzle it with matcha sauce and refrigerate overnight (8-12 hours).
Garnish with matcha powder the next day.
Done!