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Friday, April 17, 2015

Easy Matcha Cheesecake [w/ Video Tutorial]

Cheesecake flavoured with Matcha Green tea~ Yum!

Matcha is one of the highest grade of green tea. You mostly likely will find them in a fine powder form.

There are a lot of health benefits in Matcha tea and adding that into a rich cheesecake sure will make our guilt lessen a bit *grin*

Blueberries are optional...they just look pretty on a cake :p

Now to the recipe:




Matcha Green Tea Cheesecake
Yields 5 servings

Ingredients
Cheesecake:
90g (3.1 oz) Cracker crumbs*
30g (2 tbsp.) Butter, melted
227g (8 oz.) Cream cheese, softened
25g (2 tbsp.) Sugar
1 Egg, Large
55g (1/4 cup) Greek yogurt
2.5ml (1/2 tsp.) Vanilla extract
5g (2 tsp.) Matcha green tea powder

*You can use graham cracker crumbs or any cookie crumbs of your choice. We used Digestive biscuit crumbs

Glaze:
28g (1 oz.) White Chocolate
15g (1 tbsp.) Butter
2.5g (1 tsp.) Matcha green tea powder

Decoration:
Icing Sugar
Whip cream
Blueberries

Method
1. Preheat oven to 160°C ( 325˚F)
2. Combine cracker crumbs and melted butter, stir until it looks like wet sand
3. Press the crumbs down into the rectangle mold, making an even crust 
4. Refrigerate until ready to fill with cheesecake mixture
5. In a bowl, beat the cream cheese until smooth, scraping down the sides of the bowl as needed
6. Add sugar and beat for one minute
7. Add the yogurt and vanilla and mix just to combine 
8. Sift in matcha powder and beat until smooth
9. Add egg and beat until creamy, scraping the sides of the bowl once
10. Pour cheesecake filling into the mold over the crust
11. Rap the pan to release big air bubbles from the batter
12. Bake cheesecakes 30 minutes, or until center is nearly set
13. Allow to cool at room temperature for an hour
14. For the glaze, melt white chocolate gently (in a bain-marie or microwave)
15. In a separate bowl, melt the butter 
16. Incorporate the melted butter and white chocolate together
17. When the mixture is smooth, sift in the matcha powder and mix until all combine 
18. Pour glaze over cooled cake and spread it around evenly
19. Wiggle the cake a little to smooth out the glaze
20. Cover it with foil and refrigerate for 4 hrs or over night
21. Cut into slices or bars and garnish with toppings

Tips
I. Matcha is a type of green tea and comes in powder form, can be bought in Asian markets and Tea stores
II. 2 tsps. of Matcha in the batter gives a subtle flavour to the batter, if you like a strong and rich tea flavor, you could add more to your liking
III. Line your pan with foil for easy unmolding of the pan

Links to Supplies:
Matcha Powder
Rectangle Mousse Ring




Hope you guys enjoy this weeks [How To's]

See  you next week :)

xo
D

61 comments:

  1. Can I use other type of yogurt instead of Greek yogurt?

    ReplyDelete
    Replies
    1. Hi Amber,

      Regular yogurt will be too watery for the recipe, you can either try and substitute with sour cream (which will alter it's nutritional value) or strain your regular yogurt in a coffee filter overnight. That's what we usually do when we only have regular plain yogurt in our fridge :)

      Best of luck in the kitchen ~

      xo D

      Delete
  2. Can I use refrigerate instead of bake? Does it turn out the same?

    ReplyDelete
    Replies
    1. Jacqueline, You cannot, this recipe is specifically for a baked cheesecake, it has raw eggs in it and have to be baked in order to set the cake. Refrigerating it will not turn out the same at all. Baked cheesecakes have a more dense/layered texture to it and usually refrigerated cheesecakes are more creamy.

      We have a recipe for refrigerated cheesecakes : The Nutella no bake Cheesecake , Feel free to check it out~

      Good luck in the Kitchen ,Cheers :)

      xo D

      Delete
    2. Oh okay. Unless I used the no bake cheesecake but I add in the matcha powder to make it as green tea ice cream cheesecake is it? Does it work this way?

      Delete
    3. If you want a refrigerated cheesecake, you will have to use a refrigerated recipe. But if you are straight up putting matcha powder into our no bake nutella cheesecake recipe would not work. The Nutella would be to strong and overpower the green tea flavour and if you omit the nutella, the cake would not be stable enough to set the cake.

      Jacqueline, We have this no bake Stove-top Cheesecake recipe that doesn't use an oven. That recipe could totally work if you add Matcha powder to it and make it into a Green tea flavor cheesecake. Check this out : https://youtu.be/OxGUVR8kcrg

      For the quantities, if you like a mild matcha flavour sift in 2 tsp, a stronger: sift in 3 tsp into the cheesecake batter

      :) D

      Delete
    4. When it comes to baking the cheese cake do you water bake or just plain bake the cheese cake?
      And what is the size pan you use in your video?

      Delete
    5. We plain bake it, no water bath needed :) The dimensions of the pan is measured 18.5cm (L) x 9cm(W) x 4cm (H)

      Delete
  3. Hello!
    What are the dimensions of your baking pan? I have an 8" round springform and was wondering if I need to double the recipe. Thanks!

    ReplyDelete
    Replies
    1. Hi Nina,

      The dimensions of the pan is measured 18.5cm (L) x 9cm(W) x 4cm (H).
      Yes, go ahead and double the recipe for an 8 inch round pan. We used a mousse ring so we have lined the bottom, if you are using the springform pan, just grease the sides and bottom for easy release :)

      Cheers~

      xo D

      Delete
  4. Hi, can I substitute the white chocolate to dark chocolate instead? Thank you.

    ReplyDelete
    Replies
    1. Dark chocolate will be too rich and will overpower the green tea flavour, so if that is to your liking feel free to sub it, but the flavour wouldn't be the same :)

      Delete
  5. thank you so much for your advice. =)

    ReplyDelete
  6. Hi I want to bake these in mini heart pans size 4"x3/4"Deep, how long would I have to bake for? Thank you

    ReplyDelete
    Replies
    1. Hi Grace, I would advice you to start with 15 min as the layer will be pretty thin if the mold is only 3/4" high. Check the cake at a 10 min mark and see if there is premature browning or cracks forming, those are the signs of being done. There should only be a slight wobble in the middle of the cake before removing from the oven :) Good luck with it~

      Delete
  7. hello bizarre island :) thank you so much for sharing this awesome recipe and guiding how to do it. I wanna ask if we could use swiss yogurt plain instead of greek one, since we don't have greek yogurt in our country :(

    ReplyDelete
    Replies
    1. Hi,

      Swiss yogurt will be too watery for the recipe but you can strain the swiss yogurt in a coffee filter overnight to make it thicker, just remember to measure it after it is strained. That's what we usually do when we only have regular plain yogurt in our fridge :)

      xo D

      Delete
  8. Hello,
    May i ask what does this tastr like?ii made it but it tastes sour like creamcheese :( thank youin advance :D

    ReplyDelete
  9. Hi, it should have a mild hint of aromatic green tea and sweet cheesy like a typical cheesecake, it shouldn't taste overly sour like a block of cream cheese :)

    ReplyDelete
  10. Hi, did you put water too in the pan when you bake it? Thank you.

    ReplyDelete
    Replies
    1. No, this recipe does not need a water bath to cook the cheesecake. Just go ahead and put it in :)

      Delete
  11. What size of your rectangle mold?

    ReplyDelete
    Replies
    1. The dimensions of the pan is measured 18.5cm (L) x 9cm(W) x 4cm (H).

      Delete
  12. If I were to use a round mold, what size of a pan would you suggest I use? Thank you so much!

    ReplyDelete
    Replies
    1. You can use a 6 inch round mold for a slightly shorter cake, or double the recipe and use a 8 inch round pan, Hope that helps :)

      Delete
    2. if I were to use a 6 inch round mold, what would the height be for that mold? If I use an 8 inch round pan, how long would I bake it? Thank you so much for your help!

      Delete
    3. The molds should be at least 4cm in height to fit everything. As for the baking time for the 8 inch round, I would recommend starting at 45 min and check the cake and see if the cake is cooked. There should only be a slight wobble in the middle of the cake before removing from the oven :) If 45min is not done, check every 10 minutes until the cake it cooked.

      Good luck~
      D

      Delete
  13. how do you make the picture of ingredients? cause it's so cute :)))

    ReplyDelete
    Replies
    1. We draw it with a graphic tablet on Photoshop :) Happy that you liked it!! If you are using pinterest, it you pin it on your wall to save it ;)

      Delete
  14. Hi. What kind of butter did you use -- salted or unsalted? Thank you.

    ReplyDelete
    Replies
    1. Couldnt find Greek Yogurt. I bought an organic yogurt instead. I've read some of your answers about using yogurt, and yeah I just hope this will do.

      May i ask how many days this recipe lasts? And do you know how much calories this recipe has? I am the only one who loves to eat cakes in this household �� many thanks..

      Delete
    2. When kept in the refrigerator, the cake can lasts about 4 days. Each serving slice should be around 365 calories. (this is just a rough calculation via google, so just take it as a reference)

      Delete
  15. Your cheesecake looks yummy! I would like to try making it in the mini version (maybe medium cupcake size). Have you made them in that size before? Do you know how many mini cheesecakes you can get and how long to bake them? Thanks in advance!

    ReplyDelete
    Replies
    1. Sorry, we haven't make them in cupcake size before, so there is no an accurate number we know to that answer, but i'll estimate you get 4-5 mini cheesecakes with this recipe :)
      Good luck ~

      Delete
  16. hi bizarre island,thank you for your video! Can I change the Greek yogurt to heavy cream? cos' I couldn't find Greek yogurt in supermarket,and I don't have coffee filter :"<

    ReplyDelete
    Replies
    1. Hello, a better substitute for greek yogurt will be sour cream, heavy cream does not have the similar texture/volume and taste that makes up the cheesecake :) Good luck~

      Delete
  17. can i use a parchment paper instead?

    ReplyDelete
    Replies
    1. Sure, but u may have to staple the to hold them in place :)

      Delete
    2. okay thanks! i already did. thanks for this yummy dessert!

      Delete
  18. Hi Bizzare Island,
    I tried this receipe of yours before and its deliciously yummy!
    However when I do it again yesterday, my glaze keep having curdle not once but twice. As I look through the receipe again, I realised i might do it the wrong way. Does it make any difference if I melt both butter and white at the same time then I mix the matcha powder into the mixture instead?

    Thanks,
    PPN

    ReplyDelete
    Replies
    1. Melting the the white chocolate and butter together can be done but it is relatively tricky because butter melts at a higher temperature than white chocolate and if you overheat white chocolate, it will cause separation and "curdle" as you say. So it is easier and more"foolproof" to melt both separately and combine it together afterwards. Try it again with this method and see if the results are good :)

      Delete
  19. Hi Bizzare Island,
    I tried this receipe of yours before and its deliciously yummy!
    However when I do it again yesterday, my glaze keep having curdle not once but twice. As I look through the receipe again, I realised i might do it the wrong way. Does it make any difference if I melt both butter and white at the same time then I mix the matcha powder into the mixture instead?

    Thanks,
    PPN

    ReplyDelete
  20. HI, can I use a 6inch round pan? Is it the same as yours?

    ReplyDelete
    Replies
    1. Using a 6 inch round will result in a slightly shorter cake :)

      Delete
    2. Can I still use the same amount of ingredients as yours for 6inch round?

      Delete
    3. Yes, it will just result in a slightly shorter cake.

      Delete
  21. Hi there. Thanks for your video and recipe. I am planning on making it for a church group this weekend. I have a question, though: I see that this is all for 5 servings...if I want to make a bigger cheesecake, apart from increasing the amounts, should I also increase the baking time/temperature?

    ReplyDelete
    Replies
    1. The baking temperature should not be altered, unless you are making a giant one then you may want to lower the temperature. But assuming you are baking these cakes in 8 inch - 12 inch pan, altering the temperature won't be necessary.

      About the baking time, I would recommend adding 15 min to each extra batch. For example, you need 2 batches to fill an 8 inch round, as the recipe says 30 min, so you add 15 to the 30 min = 45 min. Keep an eye out to check the cake and see if the cake is cooked. There should only be a slight wobble in the middle of the cake before removing from the oven :) If 45min is not done, check every 10 minutes until the cake it cooked.

      Usually 12 inch pans will brown on top before it is fully cooked, if browning happens too fast, lightly cover it with aluminium foil to slow down the browning :)

      Good Luck, hope your church will enjoy this tasty treat :)

      Delete
  22. Such cute recipe, love it.

    ReplyDelete
  23. Hi there! I just wanna ask if I double all the ingredients cause I use the 20 cm round pan so do I need to change the oven temperature or time ? Hope to see your reply soon :)

    ReplyDelete
    Replies
    1. Yes, for a 20 cm round, go ahead and double the recipe. As for the baking time, I would recommend starting at 45 min and check the cake and see if the cake is cooked. There should only be a slight wobble in the middle of the cake before removing from the oven :) If 45min is not done, check every 10 minutes until the cake it cooked.

      Good luck~
      D

      Delete
  24. how long we will bake the cake and which temperature is suitable ?

    ReplyDelete
  25. Hi, I used a greek style yogurt for this recipe but the batter was a little runny. (Maybe I got the wrong type of yogurt) If so, will cheesecake still turn out fine if I refrigerate it?

    ReplyDelete
    Replies
    1. If it is set when it comes out of the oven , it should be fine, but if it is still runny out of the oven refrigerating it wouldn't help it set.

      Delete
  26. Hi! Is it possible if I use sour cream instead of Greek Yogurt? Also, is fine if I use an oreo crust rather than a graham crust? Thank you! :)

    ReplyDelete
    Replies
    1. Sure, you can substitute both. If you use sour cream, the fat content will be higher.

      Delete
  27. Hi,

    I tried your recipe twice using a 8 inches round pan and double the recipe amount in order to get the height of the cake. However, in both times that I tried, the cake seems short (does not look like the cake in your photo). What could be not right that I am doing?

    Regards.

    ReplyDelete