Matcha latte cheesecake

22 Aug

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.




2 Responses to “Matcha latte cheesecake”

  1. Jo Marie August 23, 2012 at 22:58 #

    Wow this looks delicious, and so different from the usual cheesecake recipes!

    • lahlootea August 24, 2012 at 09:20 #

      Thanks, Jo Marie! We all love it!

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