If you like cheesecake, then this one is definitely for you. This matcha cheesecake gives a Japanese twist to a classic New York cheesecake. You really don’t need a lot of ingredients or effort to make this delicious cheesecake. So, give it a go and impress your loved ones with this amazing dessert!
Yield: 8″ cake
- 18 Digestive cookies (plain or chocolate)
- 8 tbsp unsalted butter, melted
- 16oz cream cheese (2 packs)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 3 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tsp matcha
- 3 tbsp heavy cream
- Preheat oven to 450F and lightly butter a 8″ cake pan.
- Put cookies into a ziploc bag and crush them until they become fine pieces. Pour in unsalted butter into ziploc bag. Close it tight and massage contents in bag until evenly mixed.
- Pour bag contents into cake pan pressing evenly to form a thin crust.
- In a large mixing bowl, beat cream cheese, sugar, and flour until light and fluffy.
- Continue beating, while adding eggs one at a time. Scrape sides of bowl after each addition. Add in vanilla.
- Pour half the batter into cakepan.
- Add matcha powder into leftover half batter and beat until smooth.
- Gently pour matcha batter on top of original batter.
- Add teaspoons of heavy cream here and there and using a toothpick or fork, swirl the top to make cool designs.
- Bang the cakepan a few times on countertop to release any bubbles trapped inside the batter.
- Place cheesecake in a larger pan and add 1/2 inch of HOT water into pan.
- Bake in oven for 10 mins then lower the heat to 200F for 35 mins until edges are golden brown and toothpick inserted into center comes out clean.
- Let it cool to room temperature before popping it in the fridge for 3-4 hours.
- Serve and enjoy!
For those who are wondering where I get my matcha from, I highly recommend Midori (culinary grade matcha) from Matchaelogist as they produce various grades of premium quality matcha that is perfect for any matcha lovers.