Matcha Cheesecake (抹茶チーズケーキ)

Matcha Cheesecake (抹茶チーズケーキ)

Published on 19/04/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 812812
    • 8 - 12 pieces (8-12 muffin moulds)

[google-translator]

Matcha Cheesecake

I loooove cheesecake! This is my easy matcha cheesecake recipe. There are many kinds of cheesecake in Japan, but not really in Switzerland when I first came to live here.

In Switzerland, I saw a shop selling a cheesecake that looked similar to one of my favourites, “New York Cheesecake”. But the taste was too light! New York Cheesecake is heavy and creamier. I think the cheesecake I ate used “Quark”, a German fresh cheese with lower fat. I live in the French cultural area of Switzerland, so the cheese section in supermarkets is huge, but there are not many “Cheesecakes” at the patisserie. match cheese cake 2

Anyway, I love the very heavy-textured New York-type cheesecake. I used to make this one with firm textured sour cream, but now use “crème frâiche épaisse” instead (because I can’t find it!). “Crème acid pour sauce” is too runny. If you are living in the UK, you can find firm sour cream easily.

This is one of my favourite easiest dessert recipes, and it looks lovely. It has the heavy texture, but is not a heavy dessert.

[google-translator]

Ingredients

  • 200g Cream cheese
  • 100g Cream fresh
  • 15g Butter (soften)
  • 1 Whole eggs
  • 1 Egg yolks
  • 1/2 tbsp Lemon liquid
  • 80g Sugar
  • 1/4 Vanilla beans
  • 1 tbsp flour
  • 1/2 tbsp Matcha or green tea powder
  • 1/4 tsp sugar
  • 1/2tsp warm water
  • 50g Cream fresh
  • 1/2 tbsp Cream
  • 1/2 tsp Powder sugar
  • 3 x number of mould finger biscuits

Instructions

  1. To prepare the "frame" for the cheese cake: put two muffin paper cases in each muffin mould. Cut finger biscuits in half, then line the muffin mould sides and bottom. Set aside.
  2. Mix all the matcha powder and 1/2 tsp of sugar in a small bowl, add warm water little by little. Mix well until the mix is smooth. Set aside.
  3. Cheesecake mix: mix cream cheese, cream fresh, butter and sugar then whisk until roughly smooth. Add 2 whole eggs, and two egg yolks, lemon, vanilla beans and flour, mix well until very smooth. (I do it with a food processor)
  4. Add 3 tbsp cheesecake mix into the matcha, mix well.
  5. Pour the remaining cheesecake mix into the prepared muffin moulds, then add the matcha cheese cake mix on the top. Stir the cheese cake mix and matcha once with aknife to create a marble pattern. Place the moulds into a warm water bath (au bain marie) in an oven at 160 degrees for about 50 minutes. Remove the moulds from the oven, then reset the oven at 190 degrees. Let the cakes cool for about 5 minutes. Pour the Cream fresh on the top, bake for another 3 minutes in the oven.
  6. When it has cooled down, place in a refrigerator. Sift powdered sugar over the finger biscuits before serving.