Green tea Japanese Cheesecake

• 20g butter
• 125g cream cheese
• 100 ml milk
• 50g plain flour
• 10g cornflour
• 80g fine granulated sugar
• 3 eggs separated
• 1/8 tsp. cream of tartar
• 1 tablespoons green tea powder
• 2 tablespoons hot water

Prepare cake tin. Lightly grease and line the bottom and sides of a round 7 inch springform tin with greaseproof baking paper or parchment paper). Wrap two layers of foil around the tin to prevent water seeping in. Find a large baking dish that will fit the springform tin. Fill the empty baking dish 1/4 of the way full with water and place the baking dish with water (don’t put the lined springform tin in just yet) in the centre rack of an oven and switch it on to 160C/325F.
2. Melt cream cheese, butter and milk over a double boiler-use whisk to get out any lumps. Cool the mixture over an ice bath. Fold in the flour, the cornflour, 3 egg yolks and mix well. Whisk 3 egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form and there is no liquid egg white at the bottom.
3. Add one third of the egg white mixture to the cheese mixture to loosen. Then add the rest in third batches and mix well and ensure that the egg whites are thoroughly combined gently by folding-there should be no streaks at all. Divide the batter evenly in two and in one bowl, mix green tea and hot water stir onto paste and add in it and combine well using a folding action.
4. Alternate pour green tea and base batter into the pan

5. Carefully transfer the cheesecake into the water bath in the oven making sure not to tilt the cheesecake. Bake cheesecake in the water bath for 1 hours or until a skewer inserted in the centre comes out clean and the top is golden brown at 160 degrees C (325 degrees F). Chill thoroughly.