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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.
Made this yesterday, mine was no where near that bright vibrant green you got. One small problem with your recipe though; On step 2 you have “And lastly ass in the vanilla extract” -you forgot to add vanilla extract to the ingredient list so I had no idea how much to add.
Directions were quite difficult to follow maybe add come clarification
Hi Hoff, Sorry the directions gave you some difficulty. What part exactly was unclear or hard to follow? Thanks.
is there any substitute for european style yogurt? i cant find any in the supermarkets here
You can actually use Greek yogurt but you may need more milk/water to get it to a runny consistency.
woow!this looks so so appetizing
matcha is having its day in the sun, but why not with its vibrant grassy green flavor?! this cheesecake looks bomb. especially with the swirls
This cheesecake looks gorgeous, and what a creative idea to use matcha. I have some matcha powder at home, and besides the occasional matcha green tea latte and smoothies, I haven’t tried baking with it. This recipe is giving me some ideas!
Let me know if you try it! xo
what a great recipe. Will definitely try this..
That is such a cool cheesecake flavor! Love the color 🙂
Okay, I have GOT to make this! And I have all of the ingredients on hand. SCORE!
Nice! Let me know how it goes. xo
Looks so delicious. Cant wait to try it out!