[Bottom light cheese]	6 inch
Cream cheese	125g
Salt-free butter	60%
Light cream	25ml
Milk 1	50ml
Milk 2	25m l
Corn starch 1	12.5g
Egg yolk	2
Vanilla	4-6 drops
Egg white	2
Lemonade	A few drops of
White granulated sugar	50g
Corn starch 2	5g
[Upper green tea frozen cheese]	6 inch
Cream cheese	200g
Sour cream (homemade)	100g
Light cream	200ml
Green tea powder	10g
White granulated sugar	5g
Warm water	30g
Fine sugar	40%
Milk	50m l
Gelatin or gelatin powder	10g
Salt	A pinch
[Decoration]
Cashew nuts broken	The right amount
Powdered sugar	The right amount

1. [I. bottom light cheese making methods]
2. Ready to work:
   1. mold baking paper touch pad.
   2. cream cheese, butter, softened at room temperature.
   3. protein egg yolk protein fridge cold
   Hide, egg yolk and vanilla extract to the egg smell.
   4. in a pot of hot water.
   5. lower the oven a is greater than the 8-inch baking dish,
   Into 1-2 cm of hot water preheating
   350F (170 degrees), I usually beat the egg
   Begin preheating before Qing dynasty.
   6. corn starch 1 (12.5G) milk
   2 (25ml) to fully mix.
   7.50g of white granulated sugar and cornstarch 2 (5G)
   Mix.
3. 125g cream cheese, butter, 40g, cream 25ml, 1-50ml milk and pour into pot, every hot water (65 degrees) melt with egg and stir until completely melted synthetic paste with no particles.
4. Add corn starch 1 (12.5G) and milk 2 (25ml) the mixed paste (see preparation for 6) and egg stir quickly until full integration.
5. One by one, add the egg yolks and whisking the eggs to fully integrate.
6. Finish cheese paste out of hot water, place the cooled at room temperature (or placed in the cold water cooling).
7. Lower oven a is greater than the 8-inch baking dish, into 1-2 cm of hot water preheating 170 degrees (350F).
8. Remove the protein from the fridge, plus 3-5 drops of lemon juice, 3 times, add the sugar and corn starch 2 mixtures (preparations 7), with an electric mixer beat the wet foam, which lift the tool, protein is a small hook.
9. To join the 1/3 proteins in the cheese paste, using a rubber spatula to mix to a fully integrated, then rewind the cheese paste remaining cut in paste mix to the complete integration of 2/3 protein, not circle mix, makes protein foam.
10. Slips out bubble pricked the bubble on the surface after light earthquake with a toothpick to a smooth surface.
11. Lower we put cake batter in the oven roasting pan water bath, 350F (170 degrees) 30 minutes, then down to 300F (150 degrees) 60 min
12. Baked out, pressing surface, internal mobility are roasted, or use a toothpick inserted, no residual cake was baked by the representative on the toothpick. Immediate release can make the cake doesn’t collapse, cool back into the mold, tin foil, seal, refrigerate overnight is best, mild cheese will become strong, can support a weight of frozen cheese.
13. [II. Upper Green tea frozen cheese making methods]
14. Ready to work:
    1. cream cheese soften at room temperature.
    2.10G gelatin powder and 50g cold water open to smell.
    3. Green tea powder 10G 30g warm water, 5 grams of sugar, and a pinch of salt brewed.
15. Softening 200g 60g fine sugar until smooth cream cheese does not.
16. 100g sour cream and mix well.
    Homemade sour cream 100g cream with 15ml lemon juice, stir well, let stand for 30 minutes, becomes sticky.
17. Add preparation 3 green tea solution, mix well.
18. 50ml milk in the microwave, and the gelatine solution (for 2), stirring to melt, pour the green tea paste and mix with cheese.
19. 200ml cream with an electric mixer send to appear lines and flowing State, three times to join the green tea cheese paste, mix, liquid cheese mousse.
20. Matcha mousse evenly pour the light cream cheese cake, smooth surface, into the refrigerator freezer refrigerator until set (at least 4 hours, overnight is better).
21. Refrigerated well in crushed and powdered sugar sprinkle with cashew nuts and slices to eat!