Today I'm going to be making Matcha cheesecake.

After the Sakura, we have the green season.
And that makes me feel like having a bittersweet Matcha cheesecake!

The recipe is from my old recipe book for my pastry shop I used to run.
I never use flour to set cheesecake. I only use an egg to set a cake so that you can enjoy the melt in your mouth texture.

・cake (12cm/4.7 inches)
150g cream cheese
60g sugar
12g matcha
1 large egg (60g)
90g heavy cream
・whipping cream
50g heavy cream
3g sugar
・garnishing
1 teaspoon matcha
1 teaspoon sugar
1/2 tablespoon hot water

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