Last Updated on 23/09/2023 by secretmoona

Baked Matcha Cheesecake

I absolutely love cheesecake, and my recent trip to Uji has turned me into a matcha lover as well. This recipe is a perfect combination of both, reminding me of my time in Japan. Cheesecake has always been my favourite dessert ever since I first tasted the White Chocolate Baked Cheesecake at Gail’s Bakery. It’s incredibly easy to make – just mix the ingredients and bake it. However, it can be tricky to get it just right. I remember my first attempt wasn’t as beautiful as the recipe book, with a cracked and uneven surface. But I’m happy to say that my baking skills are improving with every try. The matcha green tea powder adds a unique Japanese flavour to the smooth and creamy cheesecake.

The Japanese flavour of the smooth and creamy cheesecake is enhanced by the addition of matcha green tea powder.

Ingredients for baked cheesecake

• 10 digestive biscuits
• 50g of unsalted, melted butter
• 400g of cream cheese
• 120 g of caster sugar
• 2 large eggs
• 50 g of plain flour
• ½ lemon
• 100 ml of single cream
• Matcha powder

Preparation

1. Pre-heat the oven to 180°C/350°F. Crush the biscuits either in a plastic bag and crush them using a rolling pin or food processor. Put the crushed biscuits into a bowl, add the melted butter and mix well.
2. Put a baking sheet inside the greased tin, then spread the crumbled biscuits. Make sure the crumbs are spread evenly and compressed into the base of the tin.
3. Put the cream cheese, egg and single cream in a mixing bowl for the filling. Beat with an electric whisk (or manual) to soften the cheese. Mix well with the remaining filling ingredients (except for the matcha).
4. Prepare 4 bowls and put different amounts of matcha powder in 3 of the bowls. Mix the matcha with a little bit of water. Then, pour the same quantity of the filling into each of the bowls. You will get varying shades of green.
5. Pour and scrape the filling without matcha into the tin and spread evenly. Then, carefully pour in the centre of the tin (from the lightest to the deepest colour). Place the tin in the oven and bake for 40 minutes. Turn off the oven and leave the cheesecake to rest for 10 minutes with the oven door a little ajar.
6. Leave to cool, then cover with clingfilm and chill for 4 to 6 hours or overnight if possible. After chilling the cheesecake, run a knife around the edge of the container to loosen the cheesecake.
7. When ready to eat, set the cheesecake on a serving plate and sprinkle with extra matcha powder.

I hope you will also enjoy your delicious baked matcha cheesecake.