Salted Chocolate Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for an even bake.

2. 2

   Prepare the crust by grinding the ground almonds in a food processor until well combined.

   Tip: Use a fine grind for an even texture.

3. 3

   In a medium saucepan, combine the granulated sugar, brown sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a silicone spatula to scrape the sides of the pan.

4. 4

   In a large mixing bowl, whisk together the eggs, melted butter, soy milk, sesame oil, matcha powder, and vanilla extract.

   Tip: Use a hand mixer for a lighter texture.

5. 5

   Gradually pour the sugar mixture into the wet ingredients, whisking continuously until well combined.

   Tip: Use a gentle folding motion to avoid incorporating air.

6. 6

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a spatula to scrape the sides of the bowl.

7. 7

   Pour the chocolate into the cheesecake batter and fold until well combined.

   Tip: Use a spatula to scrape the sides of the bowl.

8. 8

   Pour the batter into a greased and floured 20cm (8 inch) round cake pan.

   Tip: Use a non-stick pan for an easy release.

9. 9

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

   Tip: Use a toothpick to check for doneness.

10. 10

    Remove from the oven and sprinkle with flaky sea salt.

    Tip: Let cool completely before serving.

11. 11

    Optional: Top with whipped cream and flaky sea salt.

    Tip: Use store-bought whipped cream for an easy topping.