Japanese-New York Fusion Green Tea Chocolate Cheesecake

READY IN: 1hr 45mins


  • 1 12
  • 13
    cup sugar
  • 1
  • 8
    tablespoons butter (one whole standard stick, make sure it's good and soft but not melted)
  • 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 14
    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)
  • 2
    teaspoons lemon juice
  • 1
    tablespoon vanilla extract
  • 3
    teaspoons green tea powder (authentic matcha)
  • 12
    teaspoon vanilla
  • 14
    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!