Matcha Salted Caramel Cheesecake Cake | No Gelatin

Описание: Reuploaded to adjust loud sounds. Thanks to the viewer who brought this up!

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When you can’t decide between cheesecake or regular cake, you make both :) Is this overboard? Probably. Is it delicious? Hell yeah!

The bloopers for this recipe can be seen in in my 2021 blooper compilation here:    • Видео  

If you prefer a matcha sponge cake, replace the vanilla bean and 8g (1 tbsp.) all purpose flour with 6g (1 tbsp.) matcha powder. Be sure to use good quality matcha for optimum flavour and colour - not that cheap brownish powder from the grocery store.

Since this cake doesn't use gelatin, the matcha cream is not stabilized (this wasn't an issue when I made this cake, but could vary for others). For a stabilized cream, see the recipe below.


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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6

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▶Ingredients:
Yield: 6" cake

Cheesecake Crust
70g graham crackers
30g (2 tbsp. + ½ tsp.) butter, melted

Pan size: 6”/15cm, lined with parchment paper
Bake 350F 10 minutes.

Cheesecake Filling
280g (1¼ cup) cream cheese, room temperature
2 vanilla beans
75g (⅓ cup + 2 tsp.) white sugar
1 large egg
15g (2 tbsp.) cornstarch
10g (2 tsp.) vanilla extract
100g (⅓ cup + 3½ tsp.) sour cream
80g (⅓ cup) whipping cream

Bake in water bath 300F 60-80 minutes, or until the edges have set and the center is still jiggly. Note: baking time may vary depending on your oven.
Turn off oven, leave cheesecake inside with the door slightly open for 60 minutes.
Cool to room temperature, then leave in the fridge at least 6 hrs or overnight.

Vanilla Bean Sponge
2 large egg yolks
28g (2 tbsp.) butter, melted
30g (2 tbsp.) milk
vanilla seeds from 1 pod
35g (¼ cup + 1 tsp.) all purpose flour
10g (1⅓ tbsp.) cornstarch
2 large egg whites
¼ tsp. white vinegar
40g (3⅓ tbsp.) sugar

Pan size: 7” (18cm)
Bake 325F 15-20 minutes or until the toothpick comes out clean.
Trim off the edges with a 5.5-6" diameter ring.

Salted Caramel
60g (¼ cup) whipping cream
60g (¼ cup + 2½ tsp.) white sugar
10g (2 tsp.) butter, melted or softened
⅙ tsp. salt, or to taste
5g (1 tsp.) vanilla extract

Matcha Cream
440g (1¾ cup + 1⅓ tbsp.) whipping cream
8g (1⅓ tbsp.) matcha
40g (⅓ cup) icing sugar
10g (2 tsp.) vanilla extract

Instructions for stabilized matcha cream (optional):
33g (2 tbsp. + 1/2 tsp.) cold water
1⅔ tsp. gelatin

Pour gelatin over cold water, allow to sit for 1 minute.
Microwave 10-15 seconds and stir until gelatin is completely dissolved.
Cool down to lukewarm temperature. While beating the matcha cream, continue to beat while adding the gelatin mixture. Beat to medium peaks.

Other
gold sprinkles