In the world of baked goods, chocolate is a good addition to matcha. Especially white chocolate. When James and I were running around beautiful Japan, we found some green tea chocolate. Actual green tea flavoured little wafer-thin discs of chocolate that melted in your mouth. They were pieces of heaven. I had to stop myself from having piece after piece after piece! We also came across strawberry cheesecake flavoured Kit Kat in Yokohama, but that’s another story. I am very surprised I didn’t become a human balloon in Japan. They really know how to mix and match their flavours to get the best possible taste experience.
I think it’s safe to say that I’m a huge fan of green tea. I also have periods where I become a raging chocoholic for a week because chocolate is like fuel for happiness. And, being a lover of rich foods, I adore the thick creaminess of a well-made cheesecake. What better way to spruce one up by infusing the flavours of green tea and chocolate into its decadent body?
Very easy to whip up, very chic at events, keeps well in the fridge. This two-part recipe calls for the making of a simple crust base (adapted from Donna Hay) and the matcha cream cheese filling. You may decide to use store-bought pie crusts to make life just a little bit easier. I substituted the white flour in Donna Hay’s base crust recipe with wholemeal flour instead for a healthier and more flavoursome end product.
Cheesecake Crust Base
adapted from Donna Hay’s cheesecake base recipe.
1/2 cup wholemeal flour
1/3 cup almond meal
1/4 cup sugar (or equivalent sweetener of choice)
3/4 cup butter, softened
- Preheat oven to 150°C.
- Line the base of a springform cake pan with baking paper. Set aside.
- In a large bowl, whisk the flour, almond meal and sugar until evenly distributed.
- Add the butter to the dry mixture and gently rub the ingredients together with your fingers until it all comes together.
- Transfer the dough to the cake pan and press it into the base with the palms of your hands. Use the back of a large spoon to flatten any uneven bumps and create an even spread of the dough.
- Bake for 10-15 minutes, remove from oven and set aside.
Matcha Cream Cheese Filling
250g cream cheese
2 eggs, beaten
3/4 cup sugar (or equivalent sweetener of choice)
1 1/2 tablespoons matcha (green tea powder)
2 teaspoons vanilla extract
50g good quality dark chocolate (at least 70% cocoa), chopped
Prepared crust base
- Preheat oven to 175°C.
- Microwave cream cheese for about 45 seconds to soften.
- Using a fork or a mixer, mix cream cheese and sugar in a large bowl until well blended and smooth.
- In the same bowl, add the eggs, matcha and vanilla extract and beat until well blended.
- Lightly grease the sides of your springform cake pan (with crust base already prepared at the bottom) and pour the batter in. Tap pan lightly on kitchen bench to remove any air bubbles.
- Melt the dark chocolate (tips on melting chocolate successfully).
- Drizzle melted chocolate on top of cheesecake filling and, using a skewer, gently swirl the chocolate around to create desired patterns throughout the batter.
- Bake for 30 minutes, then turn the oven off and stand the cake for 1 hour, leaving the door slightly ajar.
- Refrigerate for at least 2 hours before serving.