Choc Choc Matcha Cheesecake

It’s matchamadness

This month is all about matcha – an event organised by the matcha-obsessed Catty. Do check out all her wonderful matcha recipes, especially her matcha whoopie pies or more like matcha BURGERS! So, do join in the matcha fun and win yourself a tin of teapigs matcha powder, valued at £25!

When Catty announced this event, the first thing that came into my mind was matcha cheesecake. I’m currently in a cream cheese phase and so, have been baking a lot with cream cheese recently (posts will be up…eventually…). I decided to make this more sinful by pairing it with a chocolate base and white chocolate swirls…YUM

Matcha cheesecake 1

Ok, so you might have noticed some matcha lumps, that’s a result of me being too greedy and impatient. Remember to whisk in the matcha powder bit by bit instead of throwing in tablespoons of powder then beat. Sifting the powder first before whisking in might also be a good idea to prevent lumps from forming. Another lesson learnt!

Matcha cheesecake 2

Ingredients: 9-inch cake
For chocolate shortcrust base:

  • 85g unsalted butter – cubed, cold
  • 2 tbs caster sugar
  • 100g flour
  • 1 1/2 tbs cocoa powder

For cheesecake batter:

  • 600g Philadelphia cream cheese – softened
  • 1 can (405g) sweetened condensed milk
  • 3 large eggs
  • 3 1/2 tbs matcha powder
  • 50g white chocolate – coarsely chopped
  • 1 tbs unsalted butter

For chocolate shortcrust base:

  • Preheat oven to 180°C.
  • Place all ingredients for the crust in a food processor, process until you get a sandy mixture.
  • Press into the bottom of a lightly greased and lined 9-inch pan. Bake for about 25 mins.
  • Leave to cool.
  • Wrap the outside of the pan with aluminium foil to avoid leakage of cheesecake batter and water from seeping into the pan while baking in a bain marie.

For cheesecake batter:

  • Preheat oven to 160°C.
  • Melt butter and white chocolate in a double boiler. Leave to cool a bit.
  • Beat cream cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Beat in eggs one by one.
  • Add one cup of cream cheese mixture to melted white chocolate. Mix well. Leave aside for the swirls.
  • Whisk matcha powder into the rest of the cream cheese mixture. Whisk in 1/2 tsp at a time OR I would suggest dissolving the matcha powder in a bit of hot milk before adding to the cream cheese mixture to prevent lumps from forming.
  • Pour green tea cream cheese mixture into prepared pan.
  • Create swirls with the white chocolate cream cheese mixture. Here‘s a nice video on how to create the swirls.
  • Bake in a water-bath for 45 mins – 1 hr or until center is slightly jiggly but perimeter is set.
  • Leave to cool before refrigerating. The cheesecake will shrink as it cools, so run a paring knife around the edge of the cheesecake to prevent any cracks.
  • The cheesecake is even better the next day!

Matcha cheesecake 3

Check out my other matcha recipes: