Equipment
6 inch round cake pan
Baking paper

Ingredients
[For the crust]
105g of Digestive Biscuit (~7 pieces)
50g of Unsalted Butter (Melted)

[For Original Basque Cheesecake]
430g of Cream Cheese (room temperature)
120g of Caster Sugar
225g of Heavy Cream
3 Large Eggs (~51g)
18g of Plain Flour
1 tsp Vanilla Essence
1g Salt

[For Matcha Basque Cheesecake]
15g of Matcha Powder
10g of Water

Directions
1. Preheat the oven to 220°C and grease the cake pan with some oil. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould.

2. Prepare the base. Crush the digestive biscuit into fine crumbs. Add in melted unsalted butter and mix them together until combine. Pour in the biscuit based into your 6″ round baking pan (lined with porchment paper). Press the biscuit mixture until they turn flat and firm. Once ready bring the baking pan into the freezer to set for later use.

3. Prepare Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs and vanilla in that order till they are well combined. Sift in the plain flour and salt.

4. Prepare Matcha batter. Mix the matcha powder and water into 150g of the original cheesecake batter. Pour mixture into the cake pan, followed by the original cheesecake batter. Knock on countertop to prevent air bubbles.

5. Bake in the preheated oven at 220°C for approximately 40 to 45mins. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don’t need to bake it for longer.

6. With the cheesecake still in the pan, let it chill in the fridge for at least 6 hours, or till it is completely chilled.

7. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!

Equipment
A small bowl and a large bowl
Weighing scale
Rolling pin
Baking tray

Ingredients
[A]
1 Large egg (~53g)
212g of Milk (Both Milk and milk added together and weights 265g)
350g of Bread flour
50g of All Purpose flour
45g of Sugar
1/2 tsp of Salt
1 tsp of Dried Active Yeast
1 Egg (for egg wash)

[B]
30g Butter

[C]
30g Cinnamon Sugar

Directions
1. In a small bowl, stir together milk, egg and yeast.

2. In a large bowl, mix bread flour, all purpose flour, sugar, salt until combine. Add in mixture 1. Knead for 5-10 mins until smooth and elastic.

3. Add butter to the dough and continue kneading for another 5 mins until the dough is not sticky to touch. Covered with a wet cloth and let the dough rest for 1 hour or until double in size.

4. When dough is risen, punch dough down. Gently knead the dough a few time and flatten into a rectangle shape.

5.  Spread a thin layer of melted butter and sprinkle a generous amount of cinnamon sugar. Roll the dough into a log and then cut it into 12 pieces.

6. Place the cinnamon bun on a baking tray and let it rest for another 30 mins. Brush the top of the cinnamon bun with egg wash.

7. Preheat the oven at 180 degrees, and bake for 15 mins or until golden brown. Enjoy!

Just to save my mom’s secret recipe in making this extra ordinary mooncake biscuit.

Mix 50g oil (I used coconut oil), 1/4 tsp baking soda & 3/4 tbsp alkaline water together with the golden syrup. Let it seat for 5-6 hours or overnight. I usually make it the night before.

on the next morning, weight 300g of all purpose flour and put it through a seive

Combile golden syrup mixture and flour.