Green Tea Souffle Cheesecake ~ 绿茶舒芙雷乳酪蛋糕

Bake-Along #46 round  is baking cotton soft cheesecake. i love cheesecake, how about you??This round is a pick from Lena from Frozen wings. I have chosen this Souffle Cheesecake which i added a little green tea powder to turn it into a Green tea souffle cheesecake.

 这次的Bake Along 活动的主题是Lena的选择. 她选了海棉式轻乳酪蛋糕. 
我呢!!就选了'舒芙雷乳酪蛋糕'. 想来点不一样的口味就加了点绿茶粉. 让味道和颜色有点绿化感 ^_^     最近的天气很闷热,空气也不好,到处都是烟雾...><

This cheesecake is not to the cottony side but it is moist and soft. Its did not puff up very high while baking likewise the cake did not shrink much only a little bit at the side. The sweetness of this cheesecake is just nice and adding some whipped cream as topping make it taste even better :D

这舒芙雷乳酪蛋糕跟轻乳酪有点不一样. 这个没海棉的口感, 到是比较像湿润的浓泡沫.吃起来棉蜜柔软. 加了点打发鲜奶油在上面味道跟佳.

I bake in a 6 inches round baking tin. It is just enough for us to enjoy for a afternoon.
 用了个6寸的圆型的模. 大小刚刚好够供应给我们喝下午茶...呵呵 

One thing that i found is that the green tea powder do not blend in the mixture very well. There is small lumps. The next time i bake this cake again i would mix the green tea powder with small water to mix it into a paste so when i blend it into the mixture there would not be lumps again.

当加入绿茶粉时才发现不能把茶粉搅拌的很均匀. 下次如果再做这蛋糕就必需先把茶粉先用少许的水搅拌均匀再加入面糊.

pic A

1..Lined parchment paper into the baking tin,

2...Lined up the side of the baking tin too. (i lined mine a bit too tall :p)

3...Weight out how many pieces of  cookies the recipe need.

4...Put all the cookies into a zip bag and bash with a rolling pin until it is fine crumbs.

5..z.Pour the cookies crumbs into a large bowl and mixed with butter.

6....Press the cookies crumbs into the bottom of the prepared baking tin.

pic B

1...Sieve green tea powder together with flour.

2...Beat cream cheese until smooth and no lumps.

3...Add in  egg yolk one at a time. Combine well after each adding of yolk.

4...Add in green tea powder and flour.

5...Blend into a smooth mixture. (this mixture is slight thick)

6) Whisk egg white until forthy add in 1 teaspoon lemon juice keep whisking add in castor sugar (add 1 tbsp at a time) Whisk until it is in medium soft peak like in pic B-6. Turn mixer to the lowest and beat for 1 minutes to stabilize the bubble in the meringue to have a fine texture cake.

 Souffle Cheesecake

Recipe source: Home Baking  by Parandal (星期天的烘焙时光...郑荣仙 者)
with my modification in purple

(This is a chinese version book from taiwan and the author Parandal is a Korean blogger)
Yields: 1  6 inches round cheesecake

Ingredients:
(A) meringue 
52 g egg white
25 g castor sugar
1 tsp lemon juice (i added)

(B) cream cheese mixture
200 g cream cheese
18 g castor sugar
30 g egg yolk
70 g dairy whipping cream
23 g fresh milk (i used 35 g)
20 g corn flour 
10 g plain flour (i added) 
5 g green tea powder (i added)
(sieve corn flour, plain four and green powder together)
1 tsp lemon juice (i did not add this)

Cookies base:
60 g digestive biscuits (i used golden Oreo cookies without the cream)
20 g unsalted butter

To Do:

1. Add the golden oreo cookies with cream into a zip bag and bash the cookies into fine crumbs.

2. Add butter and mixed. Pour into a lined 6 inches round baking tin and press firmly. Set aside.

3. For the meringue:

Whisk the egg whites until it is forthy add in lemon juice keep whisking. Add in castor sugar by adding in 1 tbsp at a time. Whisk until it is a medium soft peak (please refer to pic B-6.

4. For cream cheese mixture:

Add soften cream cheese into a mixing bowl. Beat until it is smooth and no lumps.

5. Beat in castor sugar and egg yolks until well combine.

6. Add in whipping cream and fresh milk, mixed well. Add in plain flour, corn flour and green tea powder and blend well.

7. Lastly divide meringue into 2 times to fold into the cream cheese mixture.

8. Pour cheesecake mixture into prepared lined round baking tin.

9. Steam bake in a preheated oven at 160c for 35-40 minutes. Let the cheesecake cool 

**A little tip for lining a neat and nice parchment paper along the side up of a round baking tin.

Cut out the size of the baking paper or parchment paper that you need. At the bottom line fold in a 1 cm along the line and make some cut along. This is to let the paper lay in nicely when tuck into the bottom of the round baking tin. Then lay in the round piece. It's Done :D

I am submitting this post to Bake-Along event hosted by Joyce ( Kitchen Flavours), Lena (Frozen Wings) and Zoe (Bake for happy kids)