Matcha Cheesecake

Ingredients:

Digestive Biscuit Crust

  • 150g Digestive biscuits
  • 60g molten butter

Matcha Sponge Cake

  • 4 eggs
  • 120g sugar
  • 100g cake flour
  • 30g matcha powder
  • 50g milk
  • 50g oil

Matcha Cheesecake

  • 300g cream cheese
  • 300g mascarpone cheese
  • 120g sugar
  • 3 eggs
  • 25g corn starch
  • 270g double cream
  • 30g matcha powder

Rare Cheesecake

  • 180g cream cheese
  • 70g mascarpone cheese
  • 66g sugar
  • 38g Greek yogurt
  • 38g milk
  • 7g gelatin powder
  • 210g double cream
  • 8g lemon juice
  • 1/4 tsp vanilla extract

Vanilla Cream

  • 50g double cream
  • 5g caster sugar
  • 1/2 tsp vanilla extract

Matcha Cream

  • 180g double cream
  • 9g caster sugar
  • 15g matcha powder

Equipment:

  • 40 x 30 baking tray
  • 20cm cake pan
  • Electric mixer
  • Sieve
  • Piping nozzle
  • Piping bag
  • Mixing bowls
  • Spatula 

Prep time:

3hrs

Cooking time:

1hr 5mins

Refrigerating time:

5hrs

Steps:

Crust

  1. Stir 60g of molten butter into 150g of Digestives biscuits crumbs.
  2. Press the mixture into the bottom of the cake pan.

Matcha Sponge Cake

  1. Beat 4 eggs and 120g of sugar using an electric mixer, put the mixing bowl into a bowl of hot water to gently heat the mixture midway through until it is about 40°C. Beat until fluffy and pale in colour.
  2. Sieve in 100g of cake flour and 30g of matcha powder, mix with a spatula.
  3. Mix a small portion of the batter with 50g of milk and 50g of oil, mix into the batter.
  4. Transfer the batter into a baking tray lined with baking paper, bake at 190°C for around 12 minutes.
  5. Cut the sponge cake into circles with diameter of 20cm and 15cm respectively after it is cooled.
  6. Cut the rest of the sponge cake into crumbs to be used as decoration.

Matcha Cheesecake

  1. Mix 300g of cream cheese with 300g of mascarpone cheese with a spatula, mix in 120g of sugar.
  2. Mix 3 eggs into the batter.
  3. Add in 24g of corn starch, mix well.
  4. Mix 30g of sieved matcha powder with 210g of double cream, mix into the batter.
  5. Sieve the batter.
  6. Place the sponge cake with a diameter of 15cm onto the crust in the middle of the cake pan.
  7. Transfer the batter into the cake pan, bake at 150°C for 50-55minutes in Bain-marie (hot water bath).
  8. Place the sponge cake with a diameter of 20cm onto the cooled matcha cheesecake.

Rare Cheesecake

  1. Mix 180g of cream cheese with 70g of mascarpone cheese with a spatula, mix in 66g of sugar.
  2. Add 38g of Greek yogurt, mix well.
  3. Mix 38g of milk and 7g of gelatin in a separate bowl, melt it using a hot water bath and add to the batter.
  4. Whisk 210g of double cream with an electric mixer until you get a firm peak.
  5. Mix the batter into the double cream, add 8g of lemon juice and 1/4tsp of vanilla extract and mix well.
  6. Transfer the batter onto the matcha sponge cake layer in the cake pan, refrigerate for at least 5 hours.

Vanilla Cream

  1. Add 5g of sugar and 1/2tsp of vanilla extract into 50g of double cream, whisk with an electric mixer until you get a firm peak.

Matcha Cream

  1. Add 9g of sugar and 15g of matcha powder into 180g of double cream, whisk with an electric mixer until you get a firm peak.

Decorating the cake

  1. Cover the cake with matcha cream.
  2. Pat matcha sponge cake crumbs onto the side of the cake.
  3. Pipe vanilla cream onto the top of the cake in however style you wish to decorate it.
  4. Sprinkle matcha powder on top of the cake for final touch.
Tips
  • Cake decoration is optional, the cake would taste amazing even without the matcha cream and vanilla cream!
  • To test if the cheesecake is done or not, use a spoon to knock gently on the side of the cake pan. If the cheesecake wobbles, keep it in the oven for longer. If not, the cheesecake is done.
  • If your baking tray is not the right size, fold baking paper into the right dimensions and place it into your baking tray.