Matcha Azuki Bean Cheesecake

Cowhead has the distinction of being a home grown brand that has grown over the years & is doing remarkably well in regional markets. Cowhead products are manufactured & packed under stringent quality control before being shipped for Singapore & regional markets. 

You can find their wide range of products ranging from UHT Fresh Milk, pure creamery butter, natural & processed cheese, full cream milk powder & biscuits in major supermarkets in Singapore. 

Today, I am going to try out their cream cheese, which is made from high quality of USA milk, which gives a creamy & smooth texture on the end-products. Perfect for any cheese cakes baking’s style (American/ Japanese style). Cowhead cream cheese comes in 8oz/227g.

I personally love the combination of Azuki bean & cheese. On first bite, the azuki bean taste is strong, but as the cheesecake melts in the mouth, you can taste the creamy & smooth cheese.

Matcha Azuki Bean Cheesecake 

Ingredients:  

1 piece matcha sponge cake

 

Cream Cheese filling:

454g Cowhead cream cheese, room temperature

50g fine sugar
3 Eggs
1 Tbsp Cointreau
1 can (430g) Azuki bean paste
2 Tbsp Blue Jacket Plain Flour, sifted

Method:
1. Beat cream cheese & sugar until smooth & creamy.
2. Add in azuki bean paste & Cointreau, mix well.
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Lined a 8" round tin. Put a piece of matcha sponge cake on top. Pour cheesecake batter over the cake.
5. Bake using water bath method at pre-heated oven @ 150C for 1hr 10mins. 
 

Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at: http://www.ellenaguan.com/2014/10/oreo-cheesecake-oreo.html#sthash.uXxz3Hk3.dpuf

Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at: http://www.ellenaguan.com/2014/10/oreo-cheesecake-oreo.html#sthash.uXxz3Hk3.dpuf

Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at: http://www.ellenaguan.com/2014/10/oreo-cheesecake-oreo.html#sthash.uXxz3Hk3.dpuf