Matcha Cheesecake
A Japanese patisserie classic, a dense baked cream cheese filling with ceremonial matcha on a butter biscuit base, served chilled in neat slices.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 37.5g digestive biscuits to fine crumbs, mix with 15g melted butter. Line a 12cm springform tin (or 4-inch tart tin) and press mixture firmly into base. Refrigerate 15 minutes. Sift 0.75 tbsp ceremonial matcha powder and set aside. Bring 125g cream cheese to room temperature.
Bake 1
Preheat oven to 160°C. Beat cream cheese and 30g caster sugar with electric mixer 2–3 minutes until completely smooth and lump-free. Add sifted matcha and 0.5 tbsp flour, beat on low until incorporated. Add 30ml sour cream and 0.25 tsp vanilla, mix through.
Bake 2
Add 1 egg, beating on low until just combined—avoid overmixing to prevent air incorporation and cracking. Pour filling over chilled biscuit base, smooth surface.
Bake 3
Place springform tin in a roasting tray, add 2cm boiling water for water bath. Bake at 160°C for 25–30 minutes until edges are set and centre has slight wobble when tin is gently shaken.
Rest
Turn off oven, leave cheesecake inside with door ajar for 30 minutes. Remove and cool completely at room temperature, then refrigerate at least 2 hours or overnight until fully chilled.
Plate
Dust surface lightly with 0.25 tsp matcha powder. Slice cleanly using a hot wet knife, wiping blade between cuts. Serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.