Prep 45 mins
Cook 1 hr
A decadent smash of East meets West! It has the thick structure of a good ol NYC style cheesecake yet the fluffy, cotton candy like texture of Tokyo-style cheesecake. It uses real matcha (green tea powder, genuine Japanese matcha and green tea extracts are much drier than the green teas marketed to Americans) and a decadant shortbread crust. Chocolate, matcha, and shortbread are a match made in heaven! You can find matcha powder at most Asian grocery stores (including online if you don't have one near you)-- I used two little packets, they're about 5g/1 tsp each then upped it to 3 on the next try because I wanted a stronger flavor. It's awesome with some traditional milk tea! :) Some other notes about this recipe-- 1) I have to give credit where credit is due, the shortbread crust was taken from another recipe on here for matcha cheesecake by Japanese Delight. I loved it so much I decided to use it in my own recipes, although I prefer this filling instead. 2) I put down 30g cocoa powder as an average, as most drinking cocoa packets are 28-30g. I used one that was 31g. Anywhere near 30g will do just fine. 3) I used my regular NYC-style cheesecake recipe as the base but accidentally put in 4 eggs-- and I think that's why it's so fluffy! Now I do it on purpose. 4) IMPORTANT-- times listed work best for my Casa Ghetto convection oven. Most of the time when I bake using recipes on here, I have to adjust the time downward-- so I listed some approximations to cover real ovens. So please set your timer for shorter times first then let it bake more if it looks like it needs it; better to do that than end up with burnt food. 5) One small cup of Stoneyfield Farms organic French vanilla yogurt works best in the filling, and so does 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a drop of vanilla extract. 6) Yields one 10" cheesecake, or two 8" cheesecakes. 8) Prep time does not include cooling time!
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 egg
- 8 tablespoons butter (one whole standard stick, make sure it's good and soft but not melted)
GREEN TEA FILLING
- 24 ounces cream cheese (softened, or else it will clump)
- 4 eggs (on second try, using egg whites only worked great)
- 1 cup low-fat vanilla yogurt (one 6-8oz container works...or mix 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a smid)
- 1 1⁄4 cups sugar (caster's sugar is the best( if you're like me and don't keep it handy, measure out 1 1/4 cups regula)
- 1⁄4 cup all-purpose flour
- 2 teaspoons lemon juice
- 1 tablespoon vanilla extract
- 3 teaspoons green tea powder (authentic matcha)
- 1 cup plain yogurt
- 1⁄2 teaspoon vanilla
- 1⁄4 cup sugar
- 30 g cocoa powder (1 envelope drinking cocoa)
- Preheat the oven to 400.
- Make sure the butter is softened (but not melted!) then mix it with the other CRUST ingredients.
- Beat these ingredients well with an electric mixer, it may appear very crumbly at first if the butter wasn't very soft. If that's the case let it sit for a few minutes to let the butter soften then beat again, it should have a very smooth consistency and wonderful smell.
- Smoosh the moist shortbread into an ungreased pie pan (see prep notes), so it is fully and evenly covered. Be sure to poke holes in the crust with a fork first so it gives it room to breathe.
- Bake for 10-15 minutes, then remove the pan and let it cool for 8-10 minutes-- the crust may have risen a bit if you didn't poke it first, the cooling will naturally let it fall too. Let it cool as you mix the filling.
- Meanwhile, raise the oven temp to 450.
- Beat the cream cheese and eggs together--followed by the vanilla, lemon juice, flour, and sugar.
- Mix in the vanilla yogurt. The mixture should have a runny consistency.
- Strain the mixture carefully in a fine-net colander if your cream cheese wasn't too soft and clumps got in there.
- Add in the matcha packets, and blend on low speed. Use a wooden spoon or rubber scraper to get all the green tea powder bits off the sides of the bowl and make sure it's all thoroughly mixed.
- Pour half the mixture into the pie pan (if making 2 cheesecakes) with your now cooked and cooled shortbread crust. If you're making just one large cheesecake, pour the entire mixture inches.
- Bake for 10 minutes. (If you're doing 2 cheesecakes--save the other half of the mixture in an airtight container, and refridgerate.).
- Lower the temperature to 300 and bake for 25-45 minutes according to your oven strength. I found that for the 8" cake this size in my convection oven, I only needed about 25 minutes because the top was nice and brown and it hardly moved when I tried to pull it out of the oven. It needed 35 for the 10" cake. The cake should be set in the center, that's how you'll know it's ready.
- Pull the cake out and let it cool for 5-10 minutes-- but leave the oven on at 300.
- In a medium sized bowl, mix the the GLAZE by first putting the plain yogurt and vanilla together.
- Add the sugar and mix well.
- To fully incorporate the cocoa powder, add the cocoa powder bit by bit (about 1/2 tsp at a time) and mix each time until there's no more cocoa left. You should have a bowl of what appears to be rich-looking chocolate mousse.
- When the cheesecake is done cooling, spread half of the chocolate glaze on top of the cheesecake (if doing the 2 cheesecake route, use the whole thing if you're doing the one large cheesecake). If you're making 2 cheesecakes put the other half of the mixture in an airtight container and refridgerate.
- Bake for another 10 minutes.
- Turn the oven off, and let the cheesecake sit in there for 45 min-1 hour.
- Cover the cake(s) in foil then refridgerate for 2-3 hours.
- Slice, serve, and enjoy!