Directions

To Make

1. Line a round 6” springform baking tin with baking paper and set aside.
2. Pre-heat oven to the hottest setting of around 230-250°C.
3. Cut softened cream cheese into large cubes and place into mixing bowl. Cream for 1 min.
4. Add in sugar and mix for 3 mins or until light and creamy.
5. Add eggs one at a time until well incorporated.
6. Pour in whipping cream and continue to mix for 1 min.
7. Add in sifted flour and give it a gentle mix to incorporate.
8. Place matcha powder in a separate bowl. Pour in ¼ of the cream cheese mixture and mix with matcha powder until you get a thick paste. Pour back into the remaining cheese mixture and mix until well combined.
9. Pour mixture through a sieve to remove any lumps. Tap gently a few times on the counter to release any trapped bubbles. Use cake tester to go around the mixture to remove any remaining bubbles.
10. Place cake baking tin onto a tray and bake on middle rack for 30-40 mins. Turn oven to top heat to burn the surface further for another 5 mins.
11. Cool cake on cooling rack for 10 mins and remove from baking tin. Let it cool completely before chilling in the refrigerator for 4 hours or overnight.
12. Serve with berries of choice.