One Sunday afternoon, I woke up from my nap and found our home filled with the sweet aroma of chocolate and cheese. I walked out of the room and the found the Husband with a tin of freshly-baked Japanese Soufflé Cheesecake.
It’s been a long time since he baked. So long that I almost gave away some of our baking equipment. But the Hubby told me to hang on to it. It turns out he only needed a little trigger, a pastry of interest that will entice him to go back to the kitchen. One day he made a quick run to the grocery store and bought cream cheese, eggs and white chocolate. In less than an hour, our home was filled with the sweet aroma of chocolate and cheese. The Husband made his first Japanese Souffle Cheesecake. The result was not perfect but delicious enough to eat.
And then I suggested that he make me a Matcha version, like every hour since he made his first souffle cheesecake, since we have a Kenko Tea Cooking Grade Matcha Tea. And so he did. He made a batch of soufflé cheesecake and added some matcha powder.
It was great timing when I woke up from my nap and saw the Hubby getting his freshly-baked goodie out from its baking tin. I saw a square slab of green coming out of it and I knew it was my request of matcha soufflé cheesecake. Oh what joy!
We cut them into 1.5in x 1.5in squares because they looked cute that way and easier to eat.
This was his second try at baking a souffle cheesecake and it turned out better than the first one. The flavours of cheese, white chocolate, egg and matcha were more balanced. The texture was softer and fluffier. I brought some to the office and my workmates liked them.
The Husband is currently perfecting his soufflé cheesecake recipe and will possibly make more flavours. I hope to post updates soon.Tags: Kenko Tea, Matcha Tea