Matcha Cheesecake
User Reviews
5.0
123 reviews
Excellent
Matcha Cheesecake
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This beautiful cheesecake is matcha tea infused with sesame and kiwi, for a delightfully different cheesecake experience.
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Ingredients
- 2 ½ cups graham wafer crumbs
- ½ cup butter melted
- 1 lb cream cheese, softened 2 8 oz packages
- 2 large eggs
- ½ cup icing sugar
- 2 teaspoon rice vinegar
- 1 teaspoon vanilla extract
- 2 tablespoon matcha green tea powder
- 1 tablespoon toasted black sesame seeds
- Kiwi slices
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Instructions
- Heat oven to 325°
- In a small bowl, mix together graham crumbs and melted butter.
- Press the crumb mixture onto the bottom of a 9-inch springform pan.
- In the bowl of a stand mixer or with an electric beater, (or a food processor) combine cream cheese, eggs, and sugar and beat until smooth. Add vinegar, vanilla, and matcha powder and beat until combined.
- With a spatula, fold in the toasted sesame seeds.
- Spread the cheesecake mixture in the springform pan on top of the prepared crust.
- Bake in the center of the oven for about 45 minutes, or until cake is set, but still slightly jiggly when you shake the pan.
- Allow the cake to cool on a wire rack.
- Refrigerate for at least an hour before serving. Arrange kiwi slices on top of the cream cheese filling before serving.
Notes
- For cheesecake recipes, it's especially important to start with room temperature ingredients. For a smooth cheesecake, leave the cream cheese and eggs out of the fridge for a few hours before you begin. Cold cream cheese will result in lumpy batter.
- Try not to overmix, which incorporates too much air into the batter. Excessive air can lead to cracks and lack of rise. Scrape down the sides of the bowl several times.
- Use a springform pan and be sure to grease the sides of the pan to ensure the cake releases cleanly when the spring is opened.
- A good cheesecake is the result of low heat and longer cooking time. Oven temperatures vary, so for best results, keep a close eye on the cheesecake as it bakes.
- To avoid cracks in the top of the cheesecake without the use of a water bath, put a pan of boiling water in the oven on the rack below the cake. If you don't care about cracks because you are using a topping, skip this step.
- A good cheesecake is the result of low heat and longer cook time. Oven temperatures vary, so keep a close eye on the cheesecake as it bakes.
- Take the cake out of the oven when the center is still jiggly. The cheesecake will set as it cools.
- Before unmoulding, allow the cake to cool completely on a cooling rack, then chill it in the fridge for an hour or two.
- To unmould your matcha cheesecake, if the sides of the cake have pulled cleanly away from the pan, just release the spring and remove the outside of the pan. Otherwise, run a knife around the cake before removing the pan side.
- Matcha cheesecake is best served chilled for 24 hours. This will intensify the green tea flavor and the tangy cream cheese.
Nutrition Information
Show Details
Serving
1slice
Calories
157kcal
(8%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
41mg
(14%)
Sodium
367mg
(15%)
Potassium
137mg
(4%)
Sugar
9g
(18%)
Vitamin A
305IU
(6%)
Calcium
159mg
(16%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 157kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 367mg | 15% |
| Potassium | 137mg | 3% |
| Sugar | 9g | 18% |
| Vitamin A | 305IU | 6% |
| Calcium | 159mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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