Dulce de Leche Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 20cm (8in) springform pan with parchment paper.

   Tip: Optional: use a non-stick pan for easier release.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Sift the dry ingredients for an even texture.

3. 3

   In a large bowl, cream the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   Add the sour cream, dulce de leche, vanilla extract, and matcha powder to the butter mixture. Mix until combined.

   Tip: Don't overmix, as this can lead to a dense cheesecake.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Avoid overmixing, as this can result in a dense cheesecake.

6. 6

   Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds on top.

   Tip: This adds a nice textural element to the cheesecake.

7. 7

   Bake for 35-40 minutes or until the edges are golden brown and the center is set.

   Tip: Use a toothpick to check for doneness; if it comes out clean, the cheesecake is ready.

8. 8

   Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   Tip: This helps the cheesecake set and prevents cracking.

9. 9

   Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: This allows the flavors to meld and the cheesecake to set properly.

10. 10

    Release the springform pan sides and slice the cheesecake into wedges. Serve chilled.

    Tip: This helps the cheesecake to set and makes it easier to slice.

11. 11

    Serve with a drizzle of dulce de leche, if desired.

    Tip: This adds a nice touch to the presentation and flavor.