By Sachie Nomura
1.7
(3)
Photo by HarperCollins Publishers (New Zealand) Limited
- Save Story
Total Time
30 minutes plus 2 hours refrigeration
We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.
Ingredients
8 Servings
150g biscuits (I use malt biscuits), crushed
35g butter, melted
Sesame seeds
250g cream cheese
60g sugar
2 tablespoons lemon juice
100g plain yoghurt
1 cup cream, whipped
3 tablespoons gelatine powder, dissolved in 50ml warm water
1 teaspoon matcha powder, plus 1/4 teaspoon extra
Preparation
Step 1
Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
Step 2
Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
Step 3
Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
Step 4
Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
Step 5
Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
Step 6
Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.
Reprinted with permission from Sachie's Kitchen, by Sachie Nomura, Copyright © 2015, published by HarperCollins. Buy the full book from Harper Collins or Amazon.
Sign In or Subscribe
to leave a Rating or Review
How would you rate Green Tea Cheesecake?
Leave a Review
Reviews (3)
Back to TopTriangleI was just watching Sachie's Kitchen on Amazon Prime and she used 3 teaspoons of gelatin (not tablespoons as listed below). Must have been typed incorrectly.
Anonymous
Toronto, Canada
1/23/2024
i can't believe this is on epicuriouswhat a waste of matcha
Anonymous
7/24/2017
This was underwhelming based on the other review I doubled the recipe and added 50% more matcha. I also added some zest. The flavor was OK but the texture is oddly gelatinous for a cheesecake. I should have taken the advice to cut the gelatin in half. Better yet next time I will just take a good cheesecake recipe and add matcha.
geriyoshioka
Chicago
12/26/2016
A nice starting point, but needs improvement. The matcha provided a very light flavor (too light for at least one of my guests, though) and the promise of being "light and refreshing compared to many New York-style cheesecakes" was perfectly accurate. First the problems: three tablespoons of gelatin is far too much...it gives the dessert the consistency of a poor quality marshmallow. I recommend cutting back to a scant tablespoon for better consistency and texture. The idea of a layered cheesecake is lovely, but the quantities this recipe as written does not provide the depth expected in a cheesecake, so I recommend doubling the quantity (at least). Finally, the flavors were so subtle that I decided to serve some sliced strawberries on the side for anyone who wanted them...not sure if I just had a table full of strawberry lovers, or they all agreed that the dessert was incomplete without a more flavor-forward component.Now the upside: this concept minus the matcha is a phenomenal starting point to deliver your own take on lightly flavored cheesecake analogues. I'll try it again, but will likely make a neapolitan style with three layers of chocolate, vanilla, and strawberry, or a slightly more flavor forward lemon using more lemon juice and some zest, or maybe a two-layered lemon lime...easy enough to incorporate your own flair.Take the time to make this...it's impressive and will be well-received by your guests, but watch out for all that gelatin!
alohakhimo
Washington, DC
8/7/2016
TagsCheesecakeCakeDessertGreen TeaTeaBeveragesJapaneseEast AsianAsianMatchaVegetarianMake AheadNo-CookEpicurious
See Related Recipes and Cooking Tips
- iconGallery47 Ways to Make Exceptionally Delicious Cheesecake Right Now
If you're going to bake a cheesecake, it might as well be a showstopper.
- iconGalleryOur 73 Best Cream Cheese-Packed Recipes
Yes, there's lots of cheesecake. But also so much more.
- iconGalleryHow to Cook With Tea
15 recipes that prove tea isn't only for drinking.
- 4 New Cake Recipes
Let's take a slice out of fall.
