Matcha magic: Elevate your cheesecake with a green twist
When this cheesecake graces the table, it's impossible to resist having a slice. Its unique colour is thanks to a natural addition that's becoming increasingly popular in our kitchens.
Cheesecakes are among the most popular cakes. Instead of baking the classic cheesecake or the iconic Basque cheesecake yet again, try a cheesecake with the addition of powdered green tea matcha. It's not only pleasing to the eye but also to the palate.
Matcha is powdered green tea from Japan. It is cultivated and processed in a special way, preserving more nutrients than regular green tea. It is rich in antioxidants, amino acids, vitamins, and minerals, and also serves as a natural dye.
Cheesecake with matcha
Cheesecake with matcha combines the classic creamy taste of cheesecake with the unique, slightly bitter taste of matcha, which balances the sweetness. This addition beautifully complements the taste of the cheese and white chocolate glaze, also providing a natural colour for the cake. You might also choose a layer of milk chocolate or homemade icing.
It’s an excellent choice for special occasions, gatherings, or simply as a daily treat—after all, a good cheesecake is truly irresistible.
Ingredients:
Crust:
- 200g of crunchy cookies or biscuits,
- 100g of melted butter,
Cheese mixture:
- 1kg of semi-fat or cheesecake curd cheese,
- 250g of mascarpone,
- 4 eggs,
- 180g of sugar,
- 2 level tablespoons of potato starch,
- 1 teaspoon of vanilla extract,
- 4 teaspoons of matcha green tea.
Glaze:
- 100g of white chocolate,
- 60ml of heavy cream.
Preparation:
- Crush the cookies finely and mix them with the melted butter.
- Press the mixture into the bottom of a springform pan about 23cm in diameter.
- Transfer the cheese and mascarpone to a bowl, add the eggs, matcha, sugar, vanilla extract, and potato starch, and blend until smooth.
- Pour the cheese mixture into the form.
- Bake in an oven preheated to 180 degrees Celsius for 50-60 minutes. Towards the end of baking, check that the cheesecake is not browning too much.
- Turn off the oven, leave the door slightly open, and let the cheesecake sit inside for 30 minutes.
- Melt the chocolate in the cream and pour over the cooled cake.
- Chill the matcha cheesecake in the fridge until the glaze sets.
The delicious green cheesecake is ready to eat. Enjoy!
