Half-baked matcha crumble cheesecake 抹茶奶酥半熟芝士蛋糕

Описание: This is a fully loaded cheesecake! I love how all the flavours and textures come together. This cake is especially smooth when it's still warm

Matcha Crumble half-baked cheesecake (6 inch)
Matcha crumble
78g butter
50g sugar
1g salt
104g cake flour
22g almond flour
2g baking powder
4g matcha powder
Mix sugar and salt together with room temp. softened butter
Add the rest of the dry ingredients and us your hands to rub into crumbles
Refrigerate until use

Matcha Cheesecake
165g cream cheese
35g sugar
37g beaten egg
1 egg yolk
74g heavy cream
44g yogurt
3g cornstarch
2g matcha powder
12 roasted chestnuts
Sweetened red bean
Butter and line a 6 inch springform pan/ removable bottom pan
Pour about half of the matcha crumble into the pan and press down firmly to make the crust
Bake crust at 170C for 10 minutes. Press down the crust again as the crust would have risen a bit during baking. Set aside
Cream together cream cheese and sugar until smooth.
Whisk in beaten egg, then add egg yolk and mix
Whisk in heavy cream, then whisk in yogurt
Separate about 1/3 of the batter into another bowl, whisk in matcha powder and mix
In the original cheesecake batter, sift in cornstarch and mix
Place chestnuts on the outer circle of the crust, then pour original cheesecake batter
Pour matcha batter into the centre and swirl it a bit to distribute it slightly
Sprinkle some sweetened red bean onto the cake
Bake at 170C for 10 minutes
Sprinkle on the rest of the crumble
Bake at 160C for about 25 minutes (Temp and time just for reference)
Let it cake cool slightly, about 30 minutes then remove cake from mould
Sprinkle on some powdered sugar to decorate
*Please let the cake cool completely before refrigerating or the crumble will be soggy

抹茶奶酥半熟芝士（6寸）
抹茶奶酥
78g 黄油
50g 细砂糖
1g 盐
104g 低筋面粉
22g 杏仁粉
2g 泡打粉
4g 抹茶粉
室温软化黄油 ，糖和盐一起搅拌均匀
倒入其余的干粉材料用手揉搓成一小团一小团
冷藏备用

抹茶芝士蛋糕
165g 奶油奶酪
35g 细砂糖
37g 蛋液
1 蛋黄
74g 淡奶油
44g 纯酸奶
3g 玉米淀粉
2g 抹茶粉
12颗 甘栗仁
蜜豆
6寸活底模具抹上黄油铺上油纸
把一半的奶酥倒入模具里，压实做蛋糕底
蛋糕底170C预烤10分钟，或冷藏备用（这里推荐先烤一下，口感更好）蛋糕底烤完后会稍微膨胀，再压实即可
软化奶油奶酪和糖一起打发至顺滑
加入蛋液搅拌均匀，再加入蛋黄
加入淡奶油搅拌均匀
加入酸奶搅拌均匀
把1/3的面糊倒到另一个碗里，筛入抹茶粉搅拌均匀
剩余的原味面糊里筛入玉米淀粉搅拌均匀
准备12颗甘栗仁，摆在准备好的蛋糕底里的外围
先倒原味面糊，把露出来的栗子用面糊盖上，再往中间倒入抹茶面糊
用个筷子在抹茶糊里转几圈，分布一下
撒上适量的蜜豆
预热170C的烤箱里烤10分钟让表面结皮
拿出烤箱，撒上另一半的抹茶奶酥
再继续烤：160C 25分钟左右（温都和时间只供参考哈）
取出蛋糕先稍微放凉一会儿，30分钟左右再取出蛋糕

*蛋糕趁热吃的话中间比较流心
*一定要凉透了才冷藏不然奶酥会变湿

Music (Epidemic Sound)
Jobii - Fuchsia Badusha