Cooking Steps

1. 

   Step1:Break the digestive biscuits with a mixing stick (or put the digestive biscuits into a fresh-keeping bag. Roll them with a rolling pin

2. 

   Step2:Pour in the melted butter. Continue beating. Mix well

3. 

   Step3:Pour the broken biscuit bottom into the 7-inch mol

4. 

   Step4:Use a spoon to flatten the bottom of the biscuit. Set aside.

5. 

   Step5:Break up the eggs. Take 85g of egg liquid.

6. 

   Step6:Cream cheese softens at room temperature. Pour in sugar. Beat until smooth. (if the room temperature is low, you can heat the cream cheese in water. It will be easier to stir.

7. 

   Step7:Pour in the egg mixture. Beat well.

8. 

   Step8:Pour in cream. Beat well.

9. 

   Step9:Pour in thick yogurt. Stir well.

10. 

    Step10:It's like this when it's mixed evenly.

11. 

    Step11:Sift in corn starch and tea powder.

12. 

    Step12:Pour it into the mold. Shake it twice. Let out the bubbles. Put it into the oven. 150 ℃. 55 minutes. Turn off the power. Keep it for 1 hour. (if you like the soft and tender taste, you can use water bath method. Wrap the bottom and surrounding of the mold with tin paper. Pour cold water into the deep baking tray. It's ok if it's less than half of the mold. The baking temperature and time are changed to 150 ℃. 90 minutes. No need to bake.

13. 

    Step13:Chop white chocolat

14. 

    Step14:Demould the cool Matcha cheese cake. Sift the Matcha powder. Sprinkle the chocolate chips.

15. 

    Step15:My guest, your order of Matcha cheese. Please use it slowly...