Green Tea Cheesecake

As promised in my post on Japanese Cotton Cheesecake, here's a green tea version which I like very much with a cup of Earl Gray Tea. The fragrance of green tea in this bitter-sweet cake is a perfect teatime accompaniment anytime for me. Besides the use of green tea powder, this differs from the cotton cheesecake in the number of egg yolks used. I brought the green tea powder from Phoon Huat when I was back in Singapore and this is one of my favorite from Alex Goh's Fantastic Cheesecake book.

Ingredients

200g milk

100g whipping cream

1 tablespoon green tea powder

125g cream cheese, soften

30g flour

30g cornflour

3 egg yolks

4 egg whites

1/8 teaspoon cream of tartar

100g sugar

Steps

1. Grease and lined the botton of a 23-cm cake form and wrap the outside in foil because it will be baked in a water bath.
2. In a bowl which can be put over a pot of boiling water, mix the milk, cream, green tea powder together before adding the cream cheese to combine well together.
   
   
   
3. Place over a pot of boiling water to stir until thicken. Let it cool.
   
   
   
4. Add in the flour, then the corn flour until well-blended and set aside while you prepare the egg white mixture.
5. In a clean bowl, whip the egg whites until foamy before adding the cream of tartar, and then the sugar gradually and continue whipping until soft peaks are formed.
   
   
   
6. Fold the egg white mixture into the cheese mixture and pour into the cake form and bake at 160°C in a water bath for 50-60 minutes or until set and golden brown.
   
   
   
7. Remove the cake from the oven and from the cake pan to cool, as the cake will shrink much more if you leave it to cool in the cake pan.