Matcha Cheesecake
February was a beautiful month. A time to make subtle lifestyle changes with a domino effect on our overall health. I embraced a lot of home cooking with my girls. Revisiting recipes from many years past and refining our San Sebastian cheesecake. A little dusting of matcha added to tweek this recipe, as well as halving the sugar. In lieu of curbing 'sweetness' and re-tuning our taste buds. No broth in this one... but a wonderful healthy treat to add to your family repertoire.
Ingredients
3 bricks of Philadelphia cream cheese room temperature
1/2 cup (100g) granulated sugar
2 Tbsp (20g) cornstarch
1/2 tsp fine sea salt
2 tsp vanilla extract
4 large eggs room temperature
5 Tbsp Grade A Matcha
1 1/2 cups double cream room temperature
Method
Pre heat the oven to 200 degrees and line a round 20cm baking tin with two large sheets of parchment paper.
Place the cream cheese, sugar, cornstarch, salt and vanilla in a bowl and beat on a low speed until it’s smooth and has no more chunks of cream cheese. This should take around 5 minutes. Make sure you scrape the bottom and edge of the bowl to get it all mixed through.
With the mixer running at a low speed add the eggs, one at a time allowing each one to incorporate before adding the next.
Scrape the bottom and edge of the bowl again and then with the mixer still on low speed, first add in matcha powder. Then once mixed through add the cream. Mixing until it’s fully incorporated and all the batter is smooth.
Pour the mixture into the prepared pan. Tap the pan on the counter a few times and bake for 45 minutes. Until a light to medium brown colour on top, puffed and set around the edges, and wobbly in the centre.
Allow the cheese cake to cool in the pan for at least 2 hours at room temperature and then refrigerate for another 4-6 hours, or overnight before serving.
