Matcha magic: A new twist on our beloved cheesecake
When this cheesecake appears on the table, it's impossible to resist having a piece. Its unique colour comes from a natural addition that's becoming more common in our kitchens.
Cheesecakes are some of the most popular cakes. Instead of baking the classic cheesecake or the iconic Basque cheesecake, try one with the addition of powdered green tea matcha. It not only pleases the eye but also the taste buds.
Matcha is powdered green tea from Japan. It is grown and processed in a special way, which preserves 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, balancing the sweetness. This addition wonderfully cuts through the taste of the cheese and white chocolate glaze, also acting as a natural colourant for the cake. You might also opt for a layer of milk chocolate or homemade icing.
It’s an excellent choice for special occasions, gatherings, and as a daily treat—after all, a good cheesecake goes straight to the heart.
Ingredients:
Crust:
- 200 grams of crunchy cookies or biscuits,
- 100 grams of melted butter,
Cheese mixture:
- 1 kilogram of semi-fat or cheesecake curd cheese,
- 250 grams of mascarpone,
- 4 eggs,
- 185 grams of sugar,
- 2 level tablespoons of potato starch,
- 1 teaspoon of vanilla extract,
- 4 teaspoons of matcha green tea.
Glaze:
- 100 grams of white chocolate,
- 60 millilitres of heavy cream.
Preparation:
- Finely crush the cookies and mix them with the melted butter.
- Press into the bottom of a springform pan about 23 centimetres 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, ensure 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 enjoy. Bon appétit!
