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RECIPE ▼材料 Ingredients (6inch recipe). ( double the recipe if using 8 inch) Cream Cheese 180g Butter 30g Milk 100g Egg Yolk 3 Cake Flour 10g Corn Starch 20g Egg White 3 Sugar 60g lemon juice 2g / cream of tartar 1. Put Cream cheese, butter, milk into a bowl, then put on top of hot water 2. Until all melted and smooth, add egg yolk 3. Add cake flour and corn starch, then sieve it 4. Add lemon juice into egg white, add suger in 3 times, until soft peak 5. Add 1/3 Egg white to egg yolk mixture, mix completely, pour into mold 6. Water bath. Bake upper heat 180°C lower heat 110°C 30mins, then upper heat 150°C lower heat 110°C 60-70mins. If you don't have upper lower heat setting, you can bake 150°C 30mins and 110°C 60-70mins. Or I’m trying this temperature with water bath  (Preheated Oven 200C: 18minutes (internal temp.: 190C), Rotate cake tin, Turn down 160C: 12minutes, Turn down 110C: 60-70minutes) =Total baking time: 90-100minutes=

  Ingredients Matcha Mille Crepe Cake Ingredients for 14 Crepes of 9” pan 190 ml heavy cream  190 ml milk  3 tbsp  granulated sugar (less sweet) 3  large eggs  35  grams  vegetable oil  120 grams cake flour  2 tbsp matcha green tea powder  6 tbsp water  Butter for frying pan  Matcha powder for dusting  Chantilly Cream Ingredients 360 ml heavy cream  105 grams powdered Sugar Matcha Mille Crepe Cake Instructions Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.  Allow milk and sugar mixture to come to room temperature.  Pour into blender.  Add egg, oil, cake flour and matcha powder into blender.  Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.  Pour equal amounts through a sieve into two mixing bowls.  Let rest for 1 hour or overnight in the fridge.  Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it o

  Ingredients: For the crust: 240g (8.5oz) chocolate biscuits/graham crackers 7 tablespoons (100g) butter, melted For the filling: 325g (11.5oz) dark chocolate 60% 3 cups (675g) cream cheese 1 cup (220g) sour cream 2 tablespoons (15g) cocoa powder 1 teaspoon vanilla extract 1¼ cups (250g) sugar 4 eggs 1/4 teaspoon salt  For the ganache: 150g (5.3oz) dark chocolate 60% (or milk chocolate) 2/3 cup (160ml) heavy cream 1 tablespoon (15g) butter Directions: 1. Preheat oven to 320F (150- 160C). 2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling. 3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside. 4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, bea