Matcha (Green Tea) Cheesecake

Cheesecake is a favorite in our house. I use my great-grandmother’s recipe, which is so simple, yet so delicious. My dad makes it often, too, but he adds a secret layer of Nutella on the bottom. Next time you make a traditional cheesecake, I highly recommend that addition.

But, I’m not a purist. I like my cheesecake in all sorts of ways with all types of flavors. Which is why I was thrilled to come across a green tea version recently. Matcha has such a unique flavor, doesn’t it? It’s slightly sweet, slightly tart, and has a scent unlike anything else. I think it would go perfectly with some creamy, soft cream cheese and poured into a pie shell.

This recipe comes from Evan’s Kitchen Ramblings and I’m really looking forward to giving it a shot. And if you’re in the mood for some icy matcha, don’t forget Mocafe’s Green Tea Frappe!

(recipe in grams and Celsius, so some conversion necessary!)

Ingredients:

80g digestive biscuits, crushed

30g unsalted butter, melted

250g cream cheese, room temp

80g caster sugar (A)

50ml whipping cream (A)

1/2 large egg, lightly beaten

1 tbsp cake flour

2 tsps matcha powder

2 tsps caster sugar (B)

1 tbsp kirsch

20ml whipping cream (B)

100g white choc couverture, melted

Directions:

1. mix together digestive biscuits and butter then press it firmly onto the bottom of the tins lined with baking paper. freeze until ready to use.

2. in a bowl whisk together cream cheese and sugar (A) until creamy. add in whipping cream (A) followed by egg and cake flour and whisk until well combined. measure out 25g of the mixture and set aside. whisk in matcha powder and sugar (B) to the rest of the cream cheese mixture followed by kirsch. pour mixture onto the digestive biscuit bases.

3. heat whipping cream (B) until boiling then combine with the melted white choc. add into the 25g of the cream cheese mixture and mix well. swirl or pour the white choc mixture on top of the matcha mixture then bake in a preheated oven of 160C for 35-40 mins or until firm and center is slightly wobbly. leave cheesecake in oven to cool completely then refrigerate for at least 2-3 hrs or overnight before unmolding.

 

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Categories: Recipes

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