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 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 140 g Digestive/shortbread biscuits (5oz)
- 70 g Unsalted butter (1/3 cup)
- 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
- 1
Preheat the oven to 170C/340F
- 2
Place the cookies in the bowl of a food processor, blitz until a fine crumb
- 3
Add melted butter and process until combined
- 4
Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- 5
In a bowl beat the cream cheese and sugar together until smooth
- 6
Add the greek yogurt, thickened cream and cornstarch, beat until smooth
- 7
Add the eggs and lemon juice and beat until no lumps remain
- 8
Transfer half of the batter into a medium sized bowl and sift matcha powder (I) in, mix until completely combined
- 9
Pour the batter over the base and smooth the top out
- 10
Add matcha powder (II) to the remaining cheesecake batter, mix until smooth and pour into the cake tin
- 11
Smoothen out the top and place the springform tin inside a larger tin
- 12
Place the double tinned cake in a baking tray filled with 2cm of boiling water
- 13
Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes
- 14
Cool and refrigerate overnight, or minimum 4 hours
- 15
Serve with whipped cream!