Matcha-Green Tea Marbled Cheesecake

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Matcha, which contains significant amounts of amino acids, is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants. So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think.

  • 1 layer 9-10-inch Sponge cake
  • 600 g Philadelaphia
  • 120 g White sugar
  • 3 tbsp Cornstarch
  • 3 Eggs
  • 200 ml Whipping cream
  • 15-20 g Matcha powder
  • 4 tbsp Hot water
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  1. Line an 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Preheat the oven to 175C/350F.
  2. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Cream together philiadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended.
  3. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.
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Anonymous 2/11/09 23:47

Hi Angie,
Can you please teach me how to bake using a waterbath without letting the cake get soaked? I tried wrapping with tin foil the water always gets in and make the bottom layer soggy and wet!!!

Angie's Recipes 3/11/09 10:10

@Anonymous: Wrap the pan with tin foil at least twice.
Don't put the springforam pan directly into the hot water, (I usually use my roasting pan), instead you lay a wire rack on the top of roasting pan, then set the springform pan atop, so it doesn't contact the water directly.


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