INGREDIENTS

• • 226 grams cream cheese
• • 1 cup heavy cream
• • 60 grams sugar
• • 2 large eggs
• • 1 egg yolk
• • 15 grams cake flour
• • 12 grams Aiya Culinary Grade Matcha
• • 250 grams anko (red bean paste)

DIRECTIONS

• 1. Preheat the oven to the 450°F.
• 2. Line a 6-inch round cake pan with 2 large sheets of parchment paper, and leave at least 2 inches of overhang around all edges.
• 3. Add all of the cake ingredients to a blender and blend until smooth.
• 4. Add the red bean paste into the cake pan, and then pour the mixture into the cake pan.
• 5. Tap the cake pan on the countertop a few times to release big air bubbles.
• 6. Bake the cheesecake until the top is dark amber/brown, about 25 – 30 minutes. The cake should still be very jiggly in the center when you remove it from the oven.
• 7. Cool in the pan completely at room temperature, then use the parchment overhang to pull out. Gently pull the parchment away from the cake, slice, and enjoy. (If you like a chilled cheesecake, once it’s cooled off, cover the pan and place it in the refrigerator for at least 5 hours to set.)
• 8. Enjoy!