Matcha White Chocolate Cheesecake Cake Recipe
Enjoy the unique flavors of matcha and white chocolate in this decadent cheesecake cake, perfect for any occasion!
Ingredients:
For the Cake:
– 4 large eggs, separated
– 3/4 cup granulated sugar, divided
– 1 tsp vanilla extract
– 1/2 cup cake flour
– 1/4 tsp salt
– 1/2 tsp baking powder
– 2 tbsp matcha powder
– Green food coloring (optional)
– Powdered sugar, for dusting
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy cream
– 4 oz white chocolate, melted and cooled
For the White Chocolate Drizzle:
– 2 oz white chocolate, chopped
– 2 tbsp heavy cream
Instructions:
Preheat Oven and Prepare Pan:
1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of green food coloring (if using).
3. In a separate bowl, sift together cake flour, salt, baking powder, and matcha powder.
4. Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
Whip Egg Whites:
5. In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
6. Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the Cake:
7. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
8. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
9. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
10. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
11. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the Cheesecake Filling:
12. In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract** until smooth and creamy.
13. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
14. Fold in the melted and cooled white chocolate until fully combined.
Make the White Chocolate Drizzle:
15. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped white chocolate. Let sit for 1 minute, then stir until smooth.
Assemble the Cake:
16. Carefully unroll the cooled cake and remove the towel. Spread the matcha white chocolate cheesecake filling evenly over the cake, leaving a small border around the edges.
17. Roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
Drizzle with White Chocolate:
18. Drizzle the white chocolate ganache over the rolled cake.
Chill and Serve:
19. Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving to set.
20. Before serving, dust with matcha powder or powdered sugar if desired. Slice and serve chilled.
This recipe makes a delightful Matcha White Chocolate Cheesecake Cake, perfect for 8-10 servings.
– Matcha White Chocolate Cheesecake Cake
– Matcha Dessert Recipe
– White Chocolate Cake
– Cheesecake Cake Recipe
– Matcha Cake with Cream Cheese
– Elegant Dessert Ideas
– Unique Matcha Recipes
