Matcha Soufflé Cheesecake with a Protein Twist
This is a matcha soufflé cheesecake recipe that swaps out half the cream cheese with greek yogurt to add a healthier, protein twist to a classic dessert.
This recipe can be used to make a normal soufflé cheesecake as well, just use 100% cream cheese instead of greek yogurt.
1 hr 5 min cook time
20 min prep
Servings
4
Units
Ingredients
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Directions
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- Preheat the oven to 390°F (198°C).
- In a bowl, combine greek yogurt, cream cheese, neutral oil, egg yolks, and cake flour, then whisk until smooth.
- ½ cup greek yogurt (128 g)
- ½ cup cream cheese (112 g)
- 1 tbsp neutral oil (15 g)
- 3 egg yolks (50 g)
- 1 tbsp cake flour (10 g)
- Heat milk in a saucepan to 175°F (79°C) (if possible) and then sift the matcha with a sieve into the milk. Whisk until the matcha is smooth with no clumps. Heating the milk will help bloom the matcha, and passing the matcha through a sieve will help prevent the matcha from clumping.
- 6 ⅔ tbsp milk (100 g)
- 3 tsp matcha powder (9 g)
- Add the matcha mixture to the yogurt mixture and whisk until evenly incorporated.
- In a separate bowl, make a meringue by adding egg whites, granulated sugar, and potato starch, and beat with a hand mixer until stiff peaks form.
- 3 egg whites (100 g)
- 6 ⅔ tbsp white granulated sugar (80 g)
- 2 tbsp potato starch (20 g)
- Fold 1/3 of the meringue at a time, into the yogurt mixture until combined. Continue until all of the meringue has been combined.
- Line a 6 inch cake tin with parchment paper and pour in the matcha yogurt mixture. To form a water bath, place the cake tin within another cake pan and then fill the pan with water.A water bath is used to create a gentle, moist, and even baking environment, which helps prevent cracking and sinking, and results in a smoother, creamier texture
- Once the oven is preheated, place the water bath into the oven at 390°F (198°C) for 15m, then reduce to 260°F (126°C) and continue baking for 50m. Keep the pan in the oven for the entire bake even when you reduce the temperature.
- Once the bake is done, turn off the oven and keep the cheesecake in the oven for 30 minutes to let cool. This will gradual cooling will help prevent a sudden temperature change that can cause the cheesecake to collapse or crack.
- Take the cheesecake out to serve, and enjoy!