Matcha Cheesecake Recipe

Crushed digestive biscuits: These form the base of the cheesecake, providing a crunchy contrast to the creamy filling.

Melted butter: Used to bind the crushed biscuits together, creating a firm base.

Softened cream cheese: The main component of the cheesecake filling, giving it a rich and creamy texture.

Sugar: Adds sweetness to balance the earthy flavor of the matcha.

Matcha powder: Provides the distinctive green color and unique flavor to the cheesecake.

Eggs: Help to set the cheesecake filling, giving it structure and stability.

Vanilla extract: Enhances the overall flavor of the cheesecake, adding a subtle sweetness.

When mixing the cream cheese and sugar, ensure that the cream cheese is fully softened to avoid lumps in your cheesecake. You can leave it out at room temperature for about an hour before starting. Additionally, when adding the matcha powder, sift it first to prevent any clumps, ensuring a smooth and evenly colored filling.

• crushed digestive biscuits - Substitute with graham crackers: Graham crackers have a similar texture and slightly sweet flavor, making them a great alternative for the crust.

• crushed digestive biscuits - Substitute with crushed oat cookies: Oat cookies provide a similar crumbly texture and a slightly different, but complementary, flavor profile.

• melted butter - Substitute with melted coconut oil: Coconut oil can provide a similar binding effect and adds a subtle coconut flavor.

• melted butter - Substitute with melted margarine: Margarine can be used as a direct substitute for butter, offering a similar texture and taste.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone has a rich, creamy texture that works well in cheesecakes, though it is slightly sweeter.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt can be used for a lighter, tangier cheesecake, though it will alter the texture slightly.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor and slightly alter the texture.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor, though it will change the consistency of the batter.

• matcha powder - Substitute with green tea powder: Green tea powder can be used as a substitute, though it may not be as finely ground or as vibrant in color.

• matcha powder - Substitute with spirulina powder: Spirulina can provide a similar green color, though it has a different flavor profile and is more commonly used for its health benefits.

• eggs - Substitute with flax eggs: Flax eggs (a mixture of ground flaxseed and water) can be used as a vegan alternative, though they will slightly alter the texture.

• eggs - Substitute with chia eggs: Chia eggs (a mixture of chia seeds and water) can also be used as a vegan alternative, providing a similar binding effect.

• vanilla extract - Substitute with almond extract: Almond extract offers a different, but complementary, flavor that can add a unique twist to the cheesecake.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and visual appeal with the specks of vanilla bean.

• Allow the matcha cheesecake to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to keep out any unwanted odors from the fridge.

• Store the cheesecake in the refrigerator. It will stay fresh for up to 5 days. For best results, place it on a shelf rather than the door to maintain a consistent temperature.

• If you plan to keep the cheesecake for longer, freezing is a great option. First, place the cheesecake in the freezer uncovered for about an hour. This initial freeze helps firm it up and prevents the wrapping from sticking to the cheesecake.

• After the initial freeze, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect against freezer burn and preserves the cheesecake's flavor and texture.

• For added protection, place the wrapped cheesecake in an airtight container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.

• When you're ready to enjoy the matcha cheesecake, transfer it from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and flavor.

• If you're in a hurry, you can also thaw individual slices at room temperature for about 30 minutes. However, avoid using the microwave as it can alter the cheesecake's consistency.

• For serving, use a sharp knife dipped in hot water to slice through the cheesecake smoothly. Wipe the knife clean between cuts for neat, professional-looking slices.

• Enjoy your matcha cheesecake with a dollop of whipped cream or a sprinkle of extra matcha powder for an added touch of elegance.

• Preheat your oven to 150°C (300°F). Place the matcha cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent the top from browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake.

• Use a microwave for a quick reheat. Place a slice of matcha cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as it can alter the texture of the cheesecake.

• For a more gentle approach, use a double boiler. Place the matcha cheesecake slice in a heatproof dish and set it over a pot of simmering water. Cover the dish and let it warm for about 10 minutes. This method ensures even heating without drying out the cheesecake.

• If you prefer a room temperature cheesecake, simply remove it from the refrigerator and let it sit on the counter for about 30 minutes before serving. This allows the cheesecake to soften naturally and enhances its flavor.

• Oven: Used to bake the cheesecake at a consistent temperature of 160°C (320°F).

• Springform pan: Essential for easily removing the cheesecake after it has cooled.

• Mixing bowl: Used to combine the cream cheese, sugar, matcha powder, eggs, and vanilla extract.

• Electric mixer: Helps to beat the cream cheese and sugar until smooth, ensuring a creamy texture.

• Spatula: Useful for scraping down the sides of the mixing bowl and smoothing the top of the cheesecake filling.

• Measuring cups and spoons: Necessary for accurately measuring ingredients like matcha powder, sugar, and vanilla extract.

• Food processor: Ideal for crushing the digestive biscuits into fine crumbs.

• Saucepan: Used to melt the butter before mixing it with the crushed biscuits.

• Cooling rack: Allows the cheesecake to cool evenly before removing it from the pan.

• Knife: Useful for slicing the cheesecake into servings once it has set.

• Parchment paper: Optional but can be used to line the base of the springform pan for easier removal.

Prepare the crust in advance: Mix the crushed biscuits and melted butter ahead of time and store in the fridge.

Use room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure ingredients: Have all ingredients measured and ready to go before starting.

Utilize a food processor: Quickly blend the cream cheese, sugar, and matcha powder together.

Line the pan with parchment paper: This makes removing the cheesecake easier and faster.