Blooming Jasmine Matcha Cheesecake Cups

Recipe: Jasmine Matcha Cheesecake Cups

Ingredients

For the Matcha Sponge Base:

• 3 egg yolks

• 40g low-gluten flour

• 5g matcha powder

• 30g corn oil (heated to 70°C)

• 40g milk

• 3 egg whites

• 40g sugar

For the Cheese Filling:

• 200g cream cheese

• 50g sugar

• 80g milk

• 6g gelatin sheets

• 200g jasmine-infused whipped cream (see below)

• 1 tsp matcha powder

For Jasmine Cream Infusion:

• 200g whipping cream

• 1 tbsp dried jasmine flowers

Instructions

Step 1: Make the Matcha Sponge Base

1. Heat corn oil to 70°C, then whisk in matcha powder until smooth.

2. Add sifted low-gluten flour and mix well.

3. Pour in milk, stir evenly, then mix in the egg yolks until smooth.

4. In a separate bowl, whip egg whites while gradually adding sugar in 3 parts. Whisk until stiff peaks form.

5. Fold some meringue into the matcha batter, then combine the rest and gently mix until incorporated.

6. Pour batter into a lined baking tray and bake at 150°C (300°F) for 25 minutes or until set. Cool and use a mold to cut out round bases.

Step 2: Prepare Jasmine Cream

1. Add dried jasmine flowers to whipping cream and refrigerate overnight.

2. Strain the flowers the next day before using the infused cream.

Step 3: Make the Cheesecake Filling

1. Soften cream cheese at room temperature. Add sugar and beat until smooth.

2. Heat milk, dissolve gelatin sheets in it, then let it cool slightly.

3. Slowly mix the gelatin milk into the cream cheese mixture until smooth.

4. Whip the jasmine cream to soft peaks, then gently fold it into the cheese mixture.

Step 4: Make Matcha Cheese Layer

1. Mix 1 tsp matcha powder into a portion of the whipped cream.

2. Take half of the cheese mixture and fold in the matcha cream to create the green layer.

Step 5: Assemble the Cups

1. Place sponge cake discs at the bottom of each mold.

2. Add the matcha cheese layer, then the jasmine cream cheese layer.

3. Refrigerate for at least 4 hours or overnight to set.

Step 6: Optional Topping

• Decorate with soaked jasmine flowers or a glossy gelatin glaze to lock in the floral look.