Maple Japanese Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet and creamy dessert with a hint of maple syrup, inspired by Japanese cheesecakes.
Ella x
Ingredients
- 150breadcrumbs
- 200 ggranulated sugar
- 120 gall-purpose flour
- 30 gjapanese matcha powder
- 100 gunsalted butter
- 2 egglarge eggs
- 100 mlmaple syrup
- 300 mllow-fat milk
- 80graham cracker crumbs
- 50 gconfectioner's sugar
- 2 gsalt
- 20 gvegetable oil
- 20 gwhite sesame seeds
- 1 gvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium bowl, whisk together the breadcrumbs, granulated sugar, and matcha powder. Set aside.
Tip: Use a small bowl to ensure easy whisking.
- 3
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Tip: Use a stand mixer or a hand mixer for best results.
- 4
In a separate bowl, whisk together the milk, maple syrup, and vanilla extract. Add the flour, salt, and vegetable oil, whisking until just combined.
- 5
Add the wet ingredients to the dry ingredients, beating until just combined. Fold in the graham cracker crumbs, confectioner's sugar, and white sesame seeds.
Tip: Be gentle to avoid deflating the batter.
- 6
Pour the batter into a 20cm springform pan lined with parchment paper. Bake for 40 minutes or until the edges are golden brown and the center is set.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 7
Let the cheesecake cool in the pan for 10 minutes before releasing the springform. Once released, let it cool completely on a wire rack.
Tip: Use a clean, dry wire rack to prevent any residue from transferring to the cheesecake.
- 8
Once cooled, dust the cheesecake with confectioner's sugar and serve.
Tip: Garnish with additional white sesame seeds, if desired.
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