Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tbsp matcha powder
- 1/2 cup yuzu juice and zest (or lemon)
- 1 cup cream cheese
- 1/2 cup heavy cream
- 1 tbsp gelatin
- Graham crackers (for crust)
- Sesame seeds (for topping)
- Fresh berries (for garnish)
Instructions
- Mix the flour, sugar, yeast, warm milk, melted butter, egg, and matcha until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Let the dough rise until doubled in size, about 1 hour.
- Whisk together the yuzu juice, zest, and remaining ingredients for the loaf batter.
- Pour the loaf batter into a prepared loaf pan.
- Shape buns from the dough and place them on a baking tray to rise again.
- Bake the buns and loaf simultaneously at 350°F (175°C) for 25 minutes.
- Prepare the cheesecake filling by mixing cream cheese, heavy cream, and gelatin.
- Chill the cheesecakes until set.
- Assemble the sampler box, garnish, and serve fresh.
Notes
For a dairy-free version, use plant-based milk and cream cheese. Mini cheesecakes can be made vegan with a flax or chia egg substitute.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian