Toffee Japanese Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Indulge in the sweet and creamy goodness of this unique dessert, inspired by Japanese flavors.
Ella x
Ingredients
- 250all-purpose flour
- 400granulated sugar
- 150unsalted butter
- 3large eggs
- 300 mlsoy milk
- 100toffee bits
- 5 gsalt
- 10 gmatcha powder
- 200cream cheese
- 150 mlheavy cream
- 1½ mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 160°C. Line a 20cm round springform pan with parchment paper.
Tip: Use a non-stick pan for easy release.
- 2
In a large mixing bowl, cream the butter and sugar until pale and fluffy.
Tip: Use a stand mixer for ease.
- 3
Beat in the eggs one by one, then mix in the soy milk and matcha powder.
Tip: Don't overmix!
- 4
In a separate bowl, whisk together the flour and salt.
Tip: Use a fine-mesh sieve for smooth powder.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix!
- 6
Stir in the cream cheese and heavy cream until smooth.
Tip: Use an electric mixer for a silky texture.
- 7
Pour in the toffee bits and mix until well combined.
Tip: Use a spatula for a smooth finish.
- 8
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula for an even surface.
- 9
Bake for 35-40 minutes or until the edges are golden brown.
Tip: Check for doneness after 30 minutes.
- 10
Let the cheesecake cool in the pan for 10 minutes before transferring to a wire rack.
Tip: Don't touch the top!
- 11
Let the cheesecake cool completely before serving.
Tip: Refrigerate for at least 4 hours.
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