Ease of preparation rating: Medium.
Yield: 8 servings.
400g (14 oz.) cream cheese
½ cup (120ml) white sugar / Plus 1 tablespoon (15ml) sugar, for meringue
5 tablespoons (75ml) room temperature unsalted butter, cubed
6 eggs, separated whites and yolks
5/6 cup (200ml) whipping cream
2 teaspoons (10ml) lemon juice
6 tablespoons (90ml) all-purpose flour
2 tablespoons (30ml) cornstarch
2 tablespoons (30ml) matcha tea powder
12-15 strawberries, thinly sliced
Icing sugar, for garnish
Preheat oven to 350oF (180oC), and grease the bottom and sides of a round metal baking dish with butter. If using a spring-form pan, line the base of the pan with aluminum foil before clipping the pan to avoid leaks.
In the bowl of a stand mixer, whip together the cream cheese and ½ cup (120ml) of sugar until smooth.
Add butter, and mix well.
Mix matcha tea powder with equal amount of water in a separate small bowl, and mix until smooth.
Add matcha tea liquid to cream cheese mixture, and mix.
Add the egg yolks, lemon juice and whipping cream, and mix thoroughly.
Sift the flour and cornstarch into the bowl of the stand mixer, and mix again.
Remove bowl with cream cheese filling from the stand mixer and set aside.
In a separate bowl, whip the egg whites and remaining sugar using a hand-held electric beater until they form stiff peaks.
Fold the stiff egg whites into the cheesecake batter.
Pour batter into the greased baking dish.
Place baking dish in a large and deep baking tray and fill the bottom with water until it reaches half way up the cheesecake dish.
Place in oven and cook for 30 minutes.
Reduce heat to 300oF (150oC) and cook for another 45 minutes.
Remove from oven and let cool in refrigerator for 2 hours.
Remove cheesecake from baking dish.
Lay sliced strawberries over the top of the cheesecake.
Garnish with powdered icing sugar.
Slice into 8 portions and serve cold.