COOKING WITH TEA
Together with Dwell & Gather, we came up with a simple recipe for a classic New York style cheesecake with a matcha twist. Light and fluffy with a fine balance of bitter and sweet, this cheesecake is the perfect treat for matcha fans all around.
MATCHA CHEESECAKE WITH P & T’S CULINARY MATCHA
You will need:
- 100g butter
- 200g wheat cookies
- 700g cream cheese
- 120g natural yoghurt
- 3 large eggs
- 300g sugar
- Pinch salt
- 1tspn vanilla extract
- 2tspn Green Lantern culinary matcha powder
- 30ml water (80°C)
- tbspn icing sugar
- tspn matcha powder
Let’s begin by preheating the oven at 180°C and lining a 26cm wide baking dish with baking paper. To make the cheesecake-base, crush cookies and mix together with melted butter. When the base is mixed well, spoon into the bottom of the baking dish and flatten over the entire surface. Place the base in the warm oven to set and after 10 minutes take it out and leave aside to cool.
Add to matcha powder the heated water at 80°C and using a chasen, whisk. Leave the matcha aside. Then in a large bowl stir together cream cheese, yoghurt and the prepared matcha, until the mixture is evenly green. In a separate bowl using a hand mixer, blend eggs together while adding vanilla extract, sugar and pinch of salt. Once well mixed pour into the larger bowl and stir to combine all ingredients for the cheesecake filling.
Pour the cheesecake filling into the baking dish, over the set cookie base and bake in the oven for 45 minutes. Once the cake is firm (the centre of the cake may be kept a little soft) set aside to cool down, then place in the refrigerator for at least one hour. Before serving, powder the top of the cheesecake with icing sugar and matcha powder, beauty!
Now, shall we sit down for tea?
Photography by Dwell & Gather