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Matcha everything, please! Especially Matcha Swirl Cheesecake.
I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful, green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.
That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.
So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!
Cheesecake is the best thing to serve in the colder months, even though right now I’m currently sitting in bed, enjoying the June-gloom breeze blow through my window and I’m just grateful it’s not hot yet. Please hot weather, stay far away from me.
I’ve been thinking of throwing a summer to-do list together. Here’s what I have so far:
1. Go water tubing
2. Buy a new swimsuit (FUN!)
3. Get a tan (even though I don’t need one)
4. Grill all the vegetables
5. Grill all the fruit
6. Eat outside as much as possible
7. Have a few beach days (why do I never go to the beach?)
8. Go snorkeling
9. Finally convince Amelia that waves aren’t scary
10. Post a video of Amelia on Instagram jumping in the pool
What’s on your summer to-do list? C’mon, we all need one! Obviously this Matcha Swirl Cheesecake should be on your to-do list.
Matcha Swirl Cheesecake
Equipment
- 1 (9-inch) spring form pan
Ingredients
Crust:
- 1 1/4 cups chocolate cookie crumbs , from about 16 cookies chocolate
- 2 tablespoons white granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted and cooled slightly
Cheesecake:
- 24 ounces cream cheese, at room temperature
- 4 ounces European-style, not Greek yogurt, room temperature, divided
- 2 tablespoons green Matcha powder
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1/4 teaspoon pure vanilla extract
- Pinch of kosher salt
Swirl
- 1 ounce European-Style (not Greek yogurt)
- 1 tablespoon powdered sugar
Instructions
To Make the Crust:
- Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Add the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly.
- Transfer to the oven to bake for 8-10 minutes (unfortunately since the crumbs are so dark you can’t really tell when they’ve toasted so it’s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside. (I hate springform pans and they always leak so this is why we’re wrapping it in foil.)
To Make the Cheesecake:
- In a small bowl, whisk together the matcha with 1 ounce of yogurt until very smooth—be sure to really get in there to whisk out the lumps of matcha. To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and beat until smooth and fluffy, about 2 minutes. Next, add in the matcha yogurt mixture, reserved 3 ounces yogurt and sugar; beat until combined. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the pure vanilla extract and salt.
- To Make the Swirl:
- To a small bowl, whisk together the yogurt and powdered sugar until smooth. If it’s thick at all (this will depend on the yogurt you’re using), you may need to add a splash of water. It should be the texture of heavy cream.
To Assemble:
- Pour the matcha and cream cheese filling into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of sweetened yogurt all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan that’s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 45 to 50 minutes, until it looks set, yet it’s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh wow – that looks amazing! You can’t have too much matcha. I went to Japan last year and had matcha EVERYTHING.
And just because lots of other people have already done it doesn’t make yours any less a genius idea!
This cheesecake looks amazing!! What kind of yogurt did you use in the recipe?
Oh I used European-style. I’ll add that to the recipe!
Sooooo pretty! Those sills are da best.
This summer I want to:
Eat on the patio as much as possible.
Go to the coast (more).
Get my Chicken Nuggest (aka baby) to wear his sun glasses for more than 2.2 seconds.
Go on early morning walks before the day gets too warm.
Day drink.
Babies in sunglasses are good. So is day drinking!
Bahahahaah you and your humor make my DAY!!
Also this looks to die for! 🙂
Amazing!! Can’t wait to try this and mess it up and try another four times and then love it 🙂 Have you been to Bea Bea’s in Burbank? They have seriously amazing matcha pancakes that are literally to die for.
No I haven’t but those sound SO GOOD
This looks absolutely incredible!
xoxo Mollie
www.molliebellezza.com
Hahaha did you blur out your arm in the swirl picture or is the girl from the Ring finally coming to get me?! (Still a legit fear of mine) 😉
She’s actually coming to get you and bringing you this cheesecake. Maybe ring girl is me ever thought of that?!
i legit lol’d reading this
Cheesecake looks scrump dilly ious!!!
My list for summer is 1. many beach days well maybe 5
2. drive to Niagara Falls for the day
3. drive to thousand islands stay overnight
4. go to random muscle car shows in various small towns 1hr to 2 hrs away from me
5. take lots of photos
6. go back to abandoned barn in Ajax and shoot photos of it.
7. not worry so much
not worry so much! yes!
This looks like so much fun!! I LOVE matcha and am absolutely dying to develop some recipes using it. I love how this cheesecake came out, bet it’s delicious as well.
The color and swirls are so beautiful!