Japanese Cheesecake with Matcha Tea

It was made with exotic matcha tea powder. Two mugs side by side. Threads of steam are woven into patterns ...

Ingredients

• 125 g of Nutella (or any other chocolate-nut paste, just not the one where the brown-white stripes are milk-chocolate)
• 2 eggs
• 50 g flour
• 4 tablespoons sugar
• 25 g butter
• 8 g baking powder
• vanillin
• cream cheese (room temperature!) - 275 g
• sugar - 100 g
• powder "Matcha" - 3 tsp. with a slide
• plain thick yoghurt - 200 g
• gelatin - 6 g
• cold water - 2 tbsp. l.
• heavy cream 33% - 200 ml
• 1 tsp match purds
• 100 g (white chocolate bar)

Directions

1. Preheat oven to 180 ° C. Beat the whites very vigorously, until hard peaks like meringue! Then beat the yolks with sugar and vanilla, too, vigorously, until a creamy fluffy mass is obtained. Add flour and baking powder (sifted and mixed together beforehand) to the beaten egg yolks. Beat butter with nutella. Mix with our creamy mass. Add proteins and stir slowly, making movements from bottom to top - so that the proteins do not settle. Place a 20 cm diameter dish with baking paper. Put out our dough and bake - check readiness with a stick. It took me about half an hour. Refrigerate. In a split mold of the same size (20 cm), lay paper on the bottom, lay the sides with either paper or foil. Put the cake on the bottom.
2. Filling. Soak gelatin in 2 tbsp. l. water. Whip the cream cheese with sugar, add matcha and yoghurt - beat again. Reheat the swollen gelatin in micro defrosting mode for literally 10 seconds - until completely dissolved, pour the gelatin into the cheese mass and beat for 1 minute. In a separate bowl, beat the cream until soft peaks, and gently stir into the croutons. Pour the mass into a mold on the cake, flatten and refrigerate for at least 4 hours.
3. If you want, you can make such a decoration without removing it from the mold - pour the top with green jelly for the cake and put it to cool in accordance with the instructions on the jelly package. Remove from the mold, remove the sides, paper.
4. Shavings. Melt the chocolate in a water bath, stir in matcha powder, pour the mixture onto a marble board and cool. I poured it onto a flat heavy plate. Then use a large even knife to twist the frozen chocolate into spirals (put the knife perpendicular to the surface and make even scraping movements along the surface towards you). Or try the same thing with a potato peeler. Sprinkle chips over the surface of the cheesecake.
5. Cut like this: heat a wide knife under running hot water, wipe dry and make an incision. The next cut is made in the same way. As a result, the cuts will be smooth and matte. This is a delicious and spectacular looking cheesecake!