Sitting in a relaxing cafe, reading a book, and eating a slice of yummy cheesecake is an ideal unwinding experience. But cheesecakes in cafe’s might be a bit pricey, and you’ll end up wanting for more thus spending more. Why frown when you can now do it at home? Here’s a recipe to make your own matcha cheesecake. You can share it with some good friends or loved ones too. So here are the things that you need for this home-baked goodness
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100g Digestive Biscuits
30g Unsalted Butter, melted
580g Cream Cheese softened at room temperature
80g Granulated Sugar
80ml Whipping Cream
1 tsp Pure Vanilla Extract
2 tsp All-Purpose Flour
4 Tbsp Uji Matcha Powder
Step 1: Make the crust.
Put the digestive biscuits or graham crackers in a Ziplock bag. Lock the zip bag and with your bare hands crush these into crumbs. You can choose to use a rolling pin or the back of the bowl to help you with the crushing. Then pour in the melted butter into the Ziplock. Mix them all together using your hand.
Afterward, pour the crumbs into a 6-inch pan, and press with the back of a spoon to form a firmly packed crust. Press it very hard so that you have a solid crust. Wipe out the crumbs around the pan. Then grease the side of the pan with melted butter. Put the crust into the fridge and proceed to the next step.
Step 2: Make the matcha cheesecake.
Start by preheating the oven to 170-degree celsius. Then begin with adding 3tsp of hot water to matcha powder to form a thick paste. Add a little bit of water needed until the paste gets a very thick consistency. This depends on the brand and quality of your matcha paste. Set the paste aside.
Using an electric mixer, beat the softened cream cheese in a separate large bowl. Beat it until smooth and creamy, then add in granulated sugar and mix on medium-high speed for a few minutes. In a separate bowl crack eggs. Always do it in a separate bowl in case you get a rotten egg, it won’t affect the mixture. Mix the eggs one by one. Remember not to overbeat the mixture because it will cause the cheesecake to crack and you don’t want this to happen. Add the whipping cream, vanilla extract and the sifted all purpose flour. Mix it all together.
3. Now you can add in the matcha paste and mix until well incorporated. Then wrap the bottom of the pan with aluminum foil. Pour in the cheesecake mixture into the pan, smooth out with a spatula and bang on the counter a few times.
Afterward, put the pan into a deep baking tray and fill with hot water. This will help the cheesecake very moist. Then bake for 15 minutes. Lower oven temperature to 120C and cover the cake with a baking sheet or aluminum foil and continue to bake for 60-75 minutes. After that, carefully remove cheesecake from the oven and it should have a wobbly center.
4. Allow the cheesecake to cool completely for 10 hours or overnight. Remove the cake from the pan. You can run the spatula under hot water and wipe off the water then use it to smooth out the sides of the cheesecake. In slicing the cake with a knife, dip it in hot water so that you can cut the moist matcha cheesecake nicely.
Enjoy life and eat good food is the last step. Carpe diem!
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