I miss the cherry blossom in the Northern hemisphere at this time of year. It's not spring here in Canberra. Although during the time the sunshine makes it feel like spring very much. There are dandelions all over the hill. There are even newborn ducklings following mom and dad around.
But it's afterall not spring here. You also see trees getting maroon and red and you can never ride in the early morning again because it's too cold. Canberra has the most beautiful autumn I've ever seen. But, just at this moment, I miss the cherry blossom in the Northern hemisphere.
So I made this cheesecake, with matcha filling and pink fondant sakura petals because I couldn't find any real petals to decorate the cake with. It's all very Asian. The tinge of matcha flavour, the cotton-light texture, the could've-been-feather-light-if-it's-real-sakura petals. So we each had a slice of this, on a sunny afternoon, with a cup of green tea. That's probably the best you can have when you're trying to pretend it's spring when it's truely autumn.
Matcha Cheesecake with Fondant Sakura
Inspired by Kyoko's Japanese Souffle Cheesecake
9" springform pan
200 g Oatmeal cookies
1/4 cup butter
7 ounces (200 g) cream cheese, at room temperature
1/4 cup whole milk
1/2 cup caster sugar
3 eggs, separated
1/4 cup cornstarch (don't use flour)
1 tablespoon lemon juice
1 tablespoon water
1 tsp matcha powder
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
1 cup sour cream
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1. Preheat oven to 160 C. Grease the side of a 9" springform pan.
2. For the crust, finely chop the cookies. Add melted butter and blend until they are well combines. Press mixture into the bottom of a 9" springform pan and smooth it out. Refrigerate the crust while you make the filling.
3. For the cheesecake filling, beat cream cheese with milk to soften.
4. Dissolve matcha powder in water and lemon juice mixture. Add half of the sugar, egg yolks, cornstarch, and matcha mixture to the cream cheese. Beat until smooth.
5. Beat egg whites in a separate bowl until foamy. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
6. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
7. Pour into cake pan and smooth the surface.
8. Place cake pan into a larger roasting pan and place in lower rack of oven. Pour enough water into the roasting pan to come half way up the side of the cake pan.
9. Bake for about 35 minutes, until a pick inserted in the middle of the center comes out clean. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
11. For the topping, whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 5 minutes. Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
12. Refrigerate overnight.