Matcha magic: The cheesecake everyone's talking about
When this cheesecake appears on the table, it's impossible to resist having a piece. Its unique color comes from a natural ingredient 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 again, try a cheesecake with the addition of powdered green tea matcha. It not only pleases the eye but also delights 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. Rich in antioxidants, amino acids, vitamins, and minerals, matcha 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 wonderfully complements the cheese and white chocolate glaze, while also serving as a natural colorant 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 even as a daily treat—after all, a good cheesecake goes straight to the heart.
Ingredients:
Crust:
- 7 oz of crunchy cookies or biscuits
- 3.5 oz of melted butter
Cheese mixture:
- 35 oz of semi-fat or cheesecake curd cheese
- 9 oz of mascarpone
- 4 eggs
- 6.5 oz of sugar
- 2 level tablespoons of potato starch
- 1 teaspoon of vanilla extract
- 4 teaspoons of matcha green tea
Glaze:
- 3.5 oz of white chocolate
- ¼ cup 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 9 inches 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 pan.
- Bake in an oven preheated to 355 degrees Fahrenheit 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 it over the cooled cake.
- Chill the matcha cheesecake in the fridge until the glaze sets.
The delicious green cheesecake is ready to eat. Enjoy!
