Baked Matcha Cheesecake
A two-toned smooth, creamy and rich matcha cheesecake with a buttery base. This is the ultimate matcha baked cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 1 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian
Ingredients
Scale
Base
- 140 g Digestive/shortbread biscuits (5oz)
- 70 g Unsalted butter (1/3 cup)
Cheesecake
- 500 g Cream cheese (17.6oz)
- 130 g Sugar (2/3 cup)
- 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp)
- 150 g Thickened/Heavy cream (2/3 cup)
- 2 Eggs
- 1 tbsp Cornstarch
- Juice of 1/4 a lemon
- 1 tbsp Matcha powder (I)
- 1 tsp Matcha powder (II)
Instructions
- Preheat the oven to 170C/340F
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt, thickened cream and cornstarch, beat until smooth
- Add the eggs and lemon juice and beat until no lumps remain
- Transfer half of the batter into a medium sized bowl and sift matcha powder (I) in, mix until completely combined
- Pour the batter over the base and smooth the top out
- Add matcha powder (II) to the remaining cheesecake batter, mix until smooth and pour into the cake tin
- Smoothen out the top and place the springform tin inside a larger tin
- Place the double tinned cake in a baking tray filled with 2cm of boiling water
- Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes
- Cool and refrigerate overnight, or minimum 4 hours
- Serve with whipped cream!
Find it online: https://zhangcatherine.com/baked-matcha-cheesecake/