Here comes the treat that introduced matcha to countless food enthusiasts outside Japan (and made them fall in love with it!). Its popularity has been growing in numerous areas of the world. Recently it made its way back to the homeland of green tea, where it’s equally admired, inviting people to rediscover their native produce interpreted by the West. It is now enjoyed in the entire world. It’s matcha cheesecake we’re talking about, of course! We have the last recipe you’ll ever need. Although the cake is vividly green, we couldn’t get enough – hence the glaze, even more intense in colour and flavour. There is no ‘too much matcha’, is there?
Matcha cheesecake with raspberries
15-20 cm round cake pan
for the crust:
- 100 g digestive biscuits
- 30 g butter
for the cheesecake:
- 580 g cream cheese
- 50 ml heavy cream
- 80 g sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 Tbsp potato starch
- 2 heaping tsp Moya Matcha Daily
- a splash of warm water
for the glaze:
- 1 tsp matcha
- 100 g good quality white chocolate
- 30 ml heavy cream
- raspberries for garnish
Line the bottom of the pan with parchment paper and leave the walls dry.
Prepare the crust. Grind the biscuits, put them in a bowl and add melted butter. Mix well with and put it in the pan. Press into the bottom with your hands. Transfer to the fridge.
Preheat the oven to 170°C (340°F). Start preparing the cheesecake. Using a hand mixer, beat the cream cheese with heavy cream. Still mixing, add the eggs one by one. Add sugar, vanilla extract and potato starch. Add matcha to a little water (just enough for it to dissolve properly) and whisk, i.e. with a chasen. Add it to the bowl and mix everything together with a spatula. Try not to incorporate too much air into the mixture (it could cause the cheesecake to rise and then fall).
Take the pan out of the fridge and carefully wrap the bottom and sides with aluminium foil (it will be baked in a water bath, so make sure there are no leaks!). Pour the green cheese mixture on the crust and even the surface with a spatula. Put the form in a bigger ovenproof dish and fill it with hot water. Transfer everything to the oven and bake for 15 minutes. After that time, cover the cheesecake with aluminium foil from the top, reduce the oven temperature to 120°C (250°F) and bake for around 1 hour. Adjust the time to the size of your pan – if you are using a bigger one, the cake is more flat and it’s ready sooner. The center of the cheesecake should be slightly wobbly when it’s done. Take the cake pan out of the water and leave on the counter to cool down. Then transfer it to the fridge to set for at least 8 hours (preferably overnight).
After that time, in order to take the cheesecake out of the pan, use a hot knife and cut it off the walls. Smooth the sides with a spatula (also hot).
In a small pan, prepare the glaze, by melting together all the ingredients. Set aside for a few minutes to slightly thicken. Put the cake on a stand and cover it with the glaze. Decorate with fresh raspberries and serve!