MATCHA ADZUKI BAKED CHEESECAKE

95 DEGRÉS ART CAFE
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NIKO NEKO

“I am a culinary art degree graduate, I would say getting my hands dirty is my passion. Spending 2 years in France as a trainee have made me realise how much i love creating dishes that puts a satisfactory smile on the consumer’s expression. To make my dream of running my own food and beverage business and fulfill my passion, I decided to emerge myself in the coffee culture in Melbourne, Australia. I spent a year trying out different cafes, attending coffee and barista courses to widen my knowledge on coffee.

95 Degrés Art Cafe is founded on the November of 2015, grand opening on 25 December 2015. Located on The First Floor of Lot 112, Jalan SS15/4B, 47500 Subang Jaya. We are proud to say that we make everything from scratch using only the freshest and best quality ingredient.

We are an Australian inspired coffee shop that serves all day brunch ranging from breakfast, main course, sandwiches, soup & salad to pastas. We offer a wide variety of food to cater to all the needs. We redesign our menu every quarterly presenting new dishes. Signature Dish: Aussie Baked Eggs, Stuffed Chicken Roll, Sous Vide Miso King Salmon. Signature Dessert: Watermelon Strawberry Cake” – Chris Chaw

Instagram: 95degres.artcafe
Email: [email protected]

Interview with CHRIS CHAW OF 95 DEGRÉS ART CAFE

What inspired you to start baking?

I am a picky eater when it comes to food, especially dessert. As I believe there is more than just “sweet & sugar” to dessert. Most of the desserts out there are less satisfying for me as I usually find them overly sweetened or artificially flavored. Therefore I decided to bake my own goods, to let everyone have a taste of my ideal dessert.

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What inspired you to start baking?

I am a picky eater when it comes to food, especially dessert. As I believe there is more than just “sweet & sugar” to dessert. Most of the desserts out there are less satisfying for me as I usually find them overly sweetened or artificially flavored. Therefore I decided to bake my own goods, to let everyone have a taste of my ideal dessert.

What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

Our Signature dessert would be the Watermelon Strawberry Cake, it might seem familiar for some of you as it is actually inspired by the Black Star Pastry in Sydney, Australia. Our version is not a direct replica of the original watermelon cake, its a dessert that has the same “essence”. A transformed, and lighter version to salute the creator of the original Watermelon cake.

I wouldn’t narrow myself to just one choice as I enjoy the process of baking every type of dessert. The thought of trying and experimenting with different recipes gives me the thrill and fuels my passion.

Why did you choose MATCHA ADZUKI BAKED CHEESECAKE? How does YURI / Matcha work with your choice?

The Matcha Adzuki Cheesecake is actually a beautiful mistake. (Chuckles) As I actually had no clue what to do when I first got my hands on Niko Neko’s YURI / Matcha Powder. I tried out with various recipes, failing and trying again and found this beautiful combination of Japanese Classic that works perfectly together with Sour cream as a Slow baked Cheesecake. The result was higher than my expectation, as the quality of the matcha powder is probably the finest I’ve ever used.

What motivates you to keep baking?

The response from the people that tried my bakes (whether positive or not) is the motivation that kept me going. When I receive good comments it makes me happy, but the negative comments makes me strive to bake better cakes and dessert.

Motivational message to inspire people out there to start baking.

I might not be an expert but there is one tip that I think would benefit everyone, If you don’t fail, you will never succeed. After all, it’s the journey that matters the most.

What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

Our Signature dessert would be the Watermelon Strawberry Cake, it might seem familiar for some of you as it is actually inspired by the Black Star Pastry in Sydney, Australia. Our version is not a direct replica of the original watermelon cake, its a dessert that has the same “essence”. A transformed, and lighter version to salute the creator of the original Watermelon cake.

I wouldn’t narrow myself to just one choice as I enjoy the process of baking every type of dessert. The thought of trying and experimenting with different recipes gives me the thrill and fuels my passion.

Why did you choose MATCHA ADZUKI BAKED CHEESECAKE? How does YURI / Matcha work with your choice?

The Matcha Adzuki Cheesecake is actually a beautiful mistake. (Chuckles) As I actually had no clue what to do when I first got my hands on Niko Neko’s YURI / Matcha Powder. I tried out with various recipes, failing and trying again and found this beautiful combination of Japanese Classic that works perfectly together with Sour cream as a Slow baked Cheesecake. The result was higher than my expectation, as the quality of the matcha powder is probably the finest I’ve ever used.

What motivates you to keep baking?

The response from the people that tried my bakes (whether positive or not) is the motivation that kept me going. When I receive good comments it makes me happy, but the negative comments makes me strive to bake better cakes and dessert.

Motivational message to inspire people out there to start baking.

I might not be an expert but there is one tip that I think would benefit everyone, If you don’t fail, you will never succeed. After all, it’s the journey that matters the most.

Recipe

Matcha Adzuki Baked Cheesecake

by 95 Degrés Art Cafe

Ingredients

(Makes one round cheesecake)

Base
200 g Digestive Biscuit
100 g Butter (melted)

Adzuki Layer
250 g Adzuki Paste
50 g Cream

Matcha Cream Cheese Filling
500 g Cream Cheese
80 g Castor Sugar
2 nos Egg
2 tbsp Cake Flour
15 g Niko Neko YURI / Matcha Powder (make it into paste with 3tbsp of hot water)
3 tbsp Sour Cream
1.5 tbsp Castor Sugar

Method To Assemble

Step 1:
1) Blend digestive biscuit with food processer until fine.
2) Mix in melted butter and blend until mixed evenly.
3) Press the crumb mixture into a 10-inch non-stick cake mold with removable base. Press evenly and HARD. Chill crust in FREEZER at least 10 minutes. Then, bake it in the oven for 10 minutes with 180°C.
4) Set aside and let it cool down.

Step 2:
1) Mix red bean paste with cream until paste becomes smooth.
2) Spread evenly on the base.

Step 3:
1) Soften(whip) the cream cheese with sugar until soft & smooth.
2) Add in sugar bit by bit.
3) Sift in flour.
4) Mix Well with Niko Neko YURI / Matcha paste.

Step 4:
1)Prepare two ramekin with water to provide steam(moisture) in the oven.
2) Bake in the oven for 15 minutes at 170°C.
3) Continue baking it for another 50 minutes at 120°C (cover the top part with aluminum foil).
4) Set aside to cool down.

Step 5:
1) Melt sour cream & sugar in a small pot. Let it cool down slightly.
2) Spread evenly on the top of matcha cheesecake.
3) Chill in chiller for at least 3 hours.

Step 6:
Dust Niko Neko YURI / Matcha on surface of cheesecake using a sift before serving.

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