Matcha Mochiko Marble Cheesecake
When I first saw the Japanese Cheesecake on Little Teochew, I knew I had to try it. But I would use glutinous rice flour (mochiko) instead of flour and cornstarch, to make it gluten-free.
It did work, somehow, but I wasn’t overly impressed with the result. Still, the recipe had something…
I decided that I want my cheesecake on the heavy, dense side, hold the fluffiness, and added sour cream. And matcha seemed to be the natural extra to be added to the recipe.
After some more adaptations I came up with this – which isn’t only perfectly gluten-free, but also very tasty and beautiful.
Matcha Mochiko Marble Cheesecake
for a 24×24 cm square springform pan
- 50 g butter
- 250 g cream cheese
- 75 ml fresh milk
- 250 g sour cream
- 170 g sugar
- 6 eggs, separated
- a pinch of salt
- 100 g mochiko (glutinous rice flour)
- 1 tablespoon matcha (fine green tea powder, for cooking / baking)
- Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks, salt, sugar and mochiko. Butter the springform pan and line it with baking parchment (bottom and sides).
- Strain about half of the cheesecake batter, using a metal sieve. Stir the matcha powder into the remaining batter. Let sit for a few minutes, then strain into another bowl.
- Whisk egg whites until foamy. Divide egg white between green and white batter. Fold into the batter. Pour the green batter into the pan, then add the white batter. Swirl with a knife.
- Fill the molds of a muffin pan with warm water. Put the muffin pan on the bottom of your oven (this ioll provide humidity).
- Bake the cake for 90-100 minutes. Since it will brown easily, you might want to cover it with some foil during the baking. Once finished, open the oven door, turn off the heat, and let the cake cool.
- Remove springform pan, chill the cheesecake in the refrigerator. Slice before serving.
I don’t like the gazillion of gluten-free baking mixes, they provide more problems than they solve, allergy-wise. But this cake, only relying on rice flour, is a life-saver for me – it tastes just like cheesecake should taste. A keeper!
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