We’ve decided that this matcha and chocolate cheesecake should be known as the matcha latte cheesecake, as it’s a sweeter, more indulgent version of the delicious drink. It’s a very satisfying cake made with simple ingredients. We’ve used some cooking matcha but also some of our ceremonial-grade matcha for a cleaner, more refined flavour (there’s an enormous difference, believe us!). Serve it with a bit of honey and a big mug of matcha latte and enjoy an afternoon of matcha happiness!
For the crust
- 100g plain flour
- 85g unsalted butter
- 2 tbs caster sugar
- 2 tbs cocoa powder
For the cheesecake batter
- 600g cream cheese
- 1 can condensed milk
- 3 eggs
- 2 tbs cooking matcha
- 2 tbs Lahloo ceremonial-grade matcha
- 50g white chocolate
- 1 tbs unsalted butter
- honey to serve (optional)
To prepare the chocolate shortcrust base, preheat oven to 180C.
Place all ingredients for the crust in a food processor until it has a sandy texture. Grease and line a baking pan, press the shortcrust base into the bottom and bake for 20-25min. Allow to cool.
To prepare the cheesecake batter, preheat oven to 160C. In a pan, melt the butter and the chopped white chocolate. Leave it to cool for a bit.
Meanwhile, beat cream cheese, and gradually add the condensed milk, beating in until smooth. Beat in the eggs one by one. Add the matcha powder, half a tsp at a time, and whisk well to avoid any lumps. Incorporate the butter and white chocolate mixture and mix well.
Bake in a bain-marie for about 50 min. Wrap the outside of the pan with tin foil to protect it. After 50 min to an hour, the cake should be set, with a slightly jiggly centre. Leave it to cool and then refrigerate.
Serve it with a bit of honey!
Here’s the original recipe by Pig Pigs Corner.