Brown Butter Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and prepare a 20cm (8-inch) round baking pan. Dust the pan with browned butter and flour.

   Tip: Use a non-stick pan to prevent cheesecake from sticking.

2. 2

   In a medium bowl, whisk together the flour, salt, and Japanese cheesecake powder.

   Tip: Use a light hand when whisking to prevent flour from becoming too aerated.

3. 3

   In a large mixing bowl, cream the browned butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, followed by the sour cream and milk.

   Tip: Use a stand mixer with a paddle attachment for this step.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

   Tip: Be gentle when folding the batter to maintain its texture.

5. 5

   Pour the batter into the prepared pan and smooth the top. Drizzle with vegetable oil and sprinkle with sesame seeds and matcha powder for garnish.

   Tip: Use a spatula to create a decorative edge around the cheesecake.

6. 6

   Bake for 40-45 minutes, or until the edges are golden brown and the center is just set. Remove from the oven and let cool in the pan for 10 minutes.

   Tip: Let the cheesecake cool completely on a wire rack before serving.

7. 7

   Dust the cheesecake with browned butter and serve.