You Need This Matcha Cheesecake in Your Life

You Need This Matcha Cheesecake in Your Life - Green Tea Matcha Cheesecake Bar Recipe
Photo: Making Artisan Cheesecake/Melanie Underwood

We’re always looking for new and healthy ways to spice up the kitchen, and right now, all we’re thinking about is the magical green tea powder known as matcha.

Given matcha is having a significant moment in the foodie spotlight, you’ve probably seen a pretty green matcha latte floating around at your favourite health café. But what is matcha exactly? And why is it in the limelight?

Matcha is a finely ground Japanese-style green tea. Unlike traditional green tea, matcha uses the leaves from a green tea plant that has been shade-grown before harvest. (With traditional green tea, the leaves are discarded.)

As for why matcha is so popular, you can take your pick of reasons. Not only is it Pinterest-worthy pretty, but matcha is also said to be easier to digest than traditional green tea, and it reportedly can have a positive impact on your mental focus. Who knew?

Keep reading to discover the recipe for a healthy matcha cheesecake bar – with a black sesame crust, no less – which can be found in Melanie Underwood’s fantastic new book, Making Artisan Cheesecake.

GREEN TEA CHEESECAKE BARS WITH BLACK SESAME CRUST

These cheesecake bars are a perfect afternoon snack. The subtle flavour of green tea is a wonderful match with the black sesame seed crust. Other tea powders can be used instead of green tea.

INGREDIENTS

Black Sesame Seed Crust
2 cups all-purpose unbleached flour
3 tablespoons. sugar
A pinch of sea salt
1/4 cup black sesame seeds
6 tablespoons cold unsalted butter, cut into 1-inch (2.5 cm) pieces
2 large eggs
2 large egg yolks

Matcha Green Tea Cheesecake
2 pounds (908g) cream cheese
1 cup sugar
2 tablespoons cornstarch
1 tablespoon matcha green tea powder
1/4 cup honey
1 cup whole milk plain yogurt
1 cup heavy cream
4 large eggs

PREPARATION

Black Sesame Seed Crust

Preheat the oven to 350ºF (180ºC, or gas mark 4).

In the bowl of a food processor, combine the flour, sugar, salt and black sesame seeds. Pulse once or twice to mix completely. Add the butter and pulse into the dry ingredients until the mixture resembles a fine ground cornmeal and no pieces of butter remain visible. Whisk the eggs and yolks together in a small bowl and add to the flour and butter mixture. Pulse this just until the mixture is uniform in colour and comes together (if you pinch a small piece of dough, it will easily hold together). Remove from the food processor.

Using your fingers, pinch off small pieces of dough and place them all over the bottom of a 9 x 13-inch (23 x 33cm) springform pan. Using the palm of your hand or the bottom of a glass, press the dough evenly into the bottom of the pan. Place the pan in the oven and bake the crust for 18 to 20 minutes, or until lightly golden and firm, but not hard to the touch. Remove from the oven and allow to cool completely, about 10 to 15 minutes, before adding the cheesecake batter.

Matcha Green Tea Cheesecake

Lower the oven to 325ºF (170ºC, or gas mark 3).

In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese on low speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add the sugar, cornstarch, and matcha green tea powder; continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Add the honey and mix until just combined, about 1 minute. While the mixer is running, add the yogurt and heavy cream and mix for 1 minute. Scrape down the sides of the bowl. Add the eggs, one at a time, and mix just until combined, about 10 seconds after each egg.

Place the pan with the crust (see recipe above) in a roasting pan (one that is around the same height or lower than your pan). Pour the batter over the crust and level it with a small offset spatula. Place in the oven and pour almost boiling water into the roasting pan (it should come up halfway around the sides of the pan). Bake for about 1 hour 10 minutes, or until the cheesecake is firm around the edges, but still jiggly in the centre (the jiggly part should be about the size of a quarter).

Remove from the oven and remove the cheesecake from the water bath. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. Allow to cool at room temperature. Place in the refrigerator for at least 8 hours (this will help the cheesecake set completely). Remove from the refrigerator and slice into squares to serve.

Get the scoop, straight from Stylish 365:


By |2018-10-14T17:41:33+00:00May 25, 2018|Diet & Nutrition, Food & Drink, Health, Living, Recipes|

FEATURES

S365 SECTIONS

STYLISH 365

Inspiring, engaging

& smart content

for women.

 

Delivered straight to your inbox.

Send this to a friend