Brownie Matcha Cheesecake

   

Ingredient	Method
Brownie: 50g dark chocolate coins, melted 50g unsalted butter 30g brown sugar 1B Eggs 80g LP flour 10g milk 10g cocoa powder 1 tsp vanilla essence 1 tsp baking powder	1. Grease and line a 6" cake pan. 2. Preheat oven to 180C (top and bottom heat). 3.  Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 4. Add the egg, one at a time beating well after each addition. Add the melted chocolate, milk and vanilla essence and mix to combine. 5. Sift the flour, cocoa and baking powder into the bowl and mix until just combined. Pour batter into prepared pan. Bake for 15-20 min. Set aside.
Cotton Cheesecake: A: 60g full milk 75g cream cheese 2 slides of sandwich cheddar cheese, (40g) 15g butter B: 20g flour 20g corn flour 2B egg yolks pinch of salt 1tsp baking powder 5g matcha powder C: 2B egg whites 40g sugar 1/4 tsp cream of tartar	1. Cook all ing A with low heat until all melted. Pass through a sieve to remove big lump. Set aside and cool completely. 2. Mix  step (1)  into the ing B with hand whisk until a smooth paste is formed and no lumps are visible. 3. In another clean mixing bowl, whisk egg white and cream of tartar until bubble stage, gradually add sugar and whisk until soft peak form.  4. Add ⅓ of meringue from (3) into (2) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 5. Pour batter into brownie and tap to remove bubble. 6. Bake at 170C for 50-60mins or until golden brown with bain marie method.