MATCHA ADZUKI BAKED CHEESECAKE
95 DEGRÉS ART CAFE
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NIKO NEKO
“I am a culinary art degree graduate, I would say getting my hands dirty is my passion. Spending 2 years in France as a trainee have made me realise how much i love creating dishes that puts a satisfactory smile on the consumer’s expression. To make my dream of running my own food and beverage business and fulfill my passion, I decided to emerge myself in the coffee culture in Melbourne, Australia. I spent a year trying out different cafes, attending coffee and barista courses to widen my knowledge on coffee.
95 Degrés Art Cafe is founded on the November of 2015, grand opening on 25 December 2015. Located on The First Floor of Lot 112, Jalan SS15/4B, 47500 Subang Jaya. We are proud to say that we make everything from scratch using only the freshest and best quality ingredient.
We are an Australian inspired coffee shop that serves all day brunch ranging from breakfast, main course, sandwiches, soup & salad to pastas. We offer a wide variety of food to cater to all the needs. We redesign our menu every quarterly presenting new dishes. Signature Dish: Aussie Baked Eggs, Stuffed Chicken Roll, Sous Vide Miso King Salmon. Signature Dessert: Watermelon Strawberry Cake” – Chris Chaw
Instagram: 95degres.artcafe
Email: [email protected]
Interview with CHRIS CHAW OF 95 DEGRÉS ART CAFE
Recipe
Matcha Adzuki Baked Cheesecake
by 95 Degrés Art Cafe
Ingredients
(Makes one round cheesecake)
Base
200 g Digestive Biscuit
100 g Butter (melted)
Adzuki Layer
250 g Adzuki Paste
50 g Cream
Matcha Cream Cheese Filling
500 g Cream Cheese
80 g Castor Sugar
2 nos Egg
2 tbsp Cake Flour
15 g Niko Neko YURI / Matcha Powder (make it into paste with 3tbsp of hot water)
3 tbsp Sour Cream
1.5 tbsp Castor Sugar
Method To Assemble
Step 1:
1) Blend digestive biscuit with food processer until fine.
2) Mix in melted butter and blend until mixed evenly.
3) Press the crumb mixture into a 10-inch non-stick cake mold with removable base. Press evenly and HARD. Chill crust in FREEZER at least 10 minutes. Then, bake it in the oven for 10 minutes with 180°C.
4) Set aside and let it cool down.
Step 2:
1) Mix red bean paste with cream until paste becomes smooth.
2) Spread evenly on the base.
Step 3:
1) Soften(whip) the cream cheese with sugar until soft & smooth.
2) Add in sugar bit by bit.
3) Sift in flour.
4) Mix Well with Niko Neko YURI / Matcha paste.
Step 4:
1)Prepare two ramekin with water to provide steam(moisture) in the oven.
2) Bake in the oven for 15 minutes at 170°C.
3) Continue baking it for another 50 minutes at 120°C (cover the top part with aluminum foil).
4) Set aside to cool down.
Step 5:
1) Melt sour cream & sugar in a small pot. Let it cool down slightly.
2) Spread evenly on the top of matcha cheesecake.
3) Chill in chiller for at least 3 hours.
Step 6:
Dust Niko Neko YURI / Matcha on surface of cheesecake using a sift before serving.
SHOP YURI / MATCHA POWDER HERE
