Active time: 90 minutes
- 8 oz. (240 g) white chocolate
- ¼ c (60 g) lemon juice
- 8 oz (240 g) cream cheese
- 6 large egg yolks
- ¼ tsp (5 g) salt
- ¼ c (30 g) gluten free or all purpose flour
- 6 (210 g) large egg whites
- ¼ c (50 g) sugar
- Preheat the oven to 375°F.
- Melt chocolate, lemon juice and cream cheese in a double boiler and mix.
- Temper the egg yolks by adding a little of the chocolate mixture at a time and whisk until the yolks are fully incorporated. Set aside.
- In a large mixing bowl, combine salt, matcha and flour together, ensuring all the clumps are broken apart.
- Slowly add the dry mixture to the chocolate base, taking care to not overmix it when using all-purpose flour.
- In a separate bowl, make a meringue by first whipping the egg whites on low until small peaks begin to form.
- Add sugar, one tablespoon at a time, continuing to whisk until medium peaks form.
- Fold the meringue into the base mixture
- Lightly grease the bottom of an eight-inch springform pan or line an eight-inch pan with parchment paper. Wrap the bottom of the pan with one, large, sturdy piece of aluminum foil.
- Pour the batter into the pan.
- Bake in a water bath at 375°F for 35 minutes and then turn off the oven. Let it sit in the oven for 15 more minutes to prevent temperature shock and deflation. Do not open the oven door.
- Remove it from the oven and let it cool to room temperature while still in the water bath.
- Remove the cake from the pan, refrigerate and allow it to set.
- Make sure the water bath is not higher than the top of the aluminum foil or it will make the bottom of the cheesecake soggy.
- Refrigeration gives the cheesecake a firm, more custardy texture and makes the cheesecake easier to cut into small pieces. For a soft, light and airy texture, serve immediately.
- If the meringue is not stiffening, it may be because the eggs are not fresh enough.