Green Tea cotton Cheesecake - by Samantha Koh

Cream cheese 150g
Fresh milk 70g
Butter 60g
Egg yolks 4
Cake flour 60g 
11/2 tsp green tea powder
Lemon Juice 1/4 tsp (optional)
Egg white 4
Cream of tartar 1/4 + 1/8 tsp
Caster sugar 70g
1) Over double boiler, in a heat proof bowl, melt cream cheese, butter and milk until no lumps. Keep whisking.
2) Remove from double boiler and whisk in egg yolks, one at a time. Whisk quickly.
3) Sift flour into the cheese mixture and mix well. Set aside.
4) With electric mixer, whisk egg whites until you see big bubbles.
5) Add in cream of tartar. Whisk till soft peaks.
6) Add in sugar in 3 portions. Whisk till stiff peaks.
7) Fold egg white into the cheese mixture.
8) Pour into 8" round pan, knock on work top a few times to remove air pockets.
9) Bake at middle rack in a water bath, 160C for 30mins, then lower to 145C for the next 35mins.
This recipe I modified many times.
Hope u like it.
When I bake the original flavour, I add 1/4 tsp vanilla extract. Ppl who dont like cheesy smell will love it.

Fiona Lau

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