This is a great recipe for novice cooks. There's no need to prepare a crust; just mix and bake! Matcha flavored cheesecake is simply divine!
Photographed by Seiichi Suzuki
Calorie count is for full recipe.
Excludes time needed to chill the cheesecake.
Ingredients ( Makes one 18 cm round cake using a mold with a removable bottom)
- 160 ml fresh cream
- 3 eggs (large)
- 100 g granulated sugar
- 10 g cornstarch
- 5 g matcha
- 250 g cream cheese
- Approx. 5 g butter (unsalted), as neededNote
*For greasing the mold.
Put the butter in a heat resistant bowl and microwave (600 W) for about 40 seconds. Brush the melted butter on the bottom and sides of a mold.
Line the bottom and sides of the mold with parchment paper, allowing the sides to overlap by about 1 cm.
The cheesecake will be baked in a tray of hot water. To prevent water from seeping into the mold, cover the bottom with two sheets of aluminum foil, folding over any excess foil.
Preheat your oven to 180 degrees Celsius.
Place the ingredients in a blender in the order in which they are listed and blend until smooth.
There is no need to soften the cream cheese before blending. If it's not mixing in well, give the mixture a quick stir with a rubber spatula and continue blending. Avoid excessive blending, as this will create air bubbles inside the mixture. Blend until just smooth.
Place the mold on a tray and fill the mold with the cheesecake mixture. Place the tray on the oven rack and pour boiling water into the tray until it reaches about 1 cm up the side of the mold. Bake in the oven (180 degrees Celsius) for 10 minutes. Reduce the temperature to 160 degrees Celsius and bake for about 30 more minutes.
Once the surface of the cheesecake is a golden brown, test it by inserting a bamboo skewer. If the skewer comes out with only a thin film of batter, it's ready. Take the mold out of the hot water and remove the aluminum foil. Allow it to cool and then chill in the fridge. Cut the cheesecake and serve.