Treacle Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 160°C. Prepare a 20cm springform tin with parchment paper.

   Tip: Use a non-stick tin for easy release

2. 2

   Make the shortbread crust: cream the butter and granulated sugar until light and fluffy. Mix in the flour until just combined.

   Tip: Don't overmix

3. 3

   Press the shortbread mixture into the prepared tin. Bake for 15 minutes.

   Tip: Keep an eye on the crust, it can burn quickly

4. 4

   Make the filling: whip the heavy cream until stiff peaks form. In a separate bowl, mix the treacle, caster sugar, and matcha powder.

   Tip: Don't overmix the filling

5. 5

   Gently fold the whipped cream into the treacle mixture. Beat in the eggs until well combined.

   Tip: Be gentle to avoid deflating the cream

6. 6

   Pour the filling over the shortbread crust. Bake for 20 minutes.

   Tip: A toothpick inserted into the center should come out clean

7. 7

   Remove the cheesecake from the oven and let cool completely in the tin.

   Tip: Don't open the oven door until the timer goes off

8. 8

   Remove the cheesecake from the tin and transfer to a serving plate.

   Tip: Dust with caster sugar and serve

9. 9

   Repeat the steps with the remaining ingredients.

   Tip: This recipe makes a 6-serving cheesecake