Best Japanese Shortbread Recipes

JAPANESE STYLE MATCHA CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• CRUST--------------------.
• Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
• Spread to the edges of 9" spring form pan.
• Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
• FILLING-----------------.
• Heat oven to 350 degrees.
• Beat cream cheese with milk to soften.
• Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
• Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
• Beat egg whites in a separate bowl until foamy.
• Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes.
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
• Pour into cake pan and smooth the surface.
• Wrap the cake pan with large aluminum foil.
• Place cake pan into a larger roasting pan and place in lower rack of oven.
• Pour enough water into the roasting pan to come half way up the side of the cake pan.
• Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
• TOPPING-----------------.
• Mix sour cream, sugar, and vanilla well.
• Pour on top of cheesecake and spread evenly.
• Bake at 400 for 5 minutes.
• Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
• Refrigerate overnight.

JAPANESE SHORTBREAD

Steps:

• The layers will be prepared and arranged in the following order, from bottom to top:.
• Shortbread Crust.
• Jam Layer.
• Pistachio Layer.
• Chocolate Top.
• Shortbread Crust:.
• Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan.
• Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal.
• Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg.
• Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan.
• Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer.
• Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer.
• Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.).
• Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance.
• Carefully spoon filling over Jam Layer and gently spread to cover.
• Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top.
• Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set.
• Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.