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.
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.