Description
A rich and creamy matcha-infused cheesecake topped with a crumbly, buttery streusel. The dessert features a digestive biscuit crust, vibrant matcha flavor, and a tangy lemon cream for balance—perfect for matcha lovers and special occasions.
Ingredients
30 g almond flour
30 g cake flour
35 g unsalted butter
4 g matcha powder
20 g granulated sugar
20 g unsalted butter (melted)
75 g digestive biscuits (crushed)
260 g cream cheese (softened)
100 g whipping cream (for the lemon cream)
15 g lemon juice (for the lemon cream)
15 g cornstarch
50 g water (hot)
8 g matcha powder
80 g granulated sugar
200 g whipping cream
2 eggs
Instructions
- In a bowl, combine the almond flour, cake flour, matcha powder, and granulated sugar.
- Rub the chilled butter into the dry mixture until coarse crumbs form. Set aside.
- Preheat your oven to 170°C (338°F) and line a 6-inch cake pan with parchment paper.
- Combine the crushed digestive biscuits and melted butter in a bowl. Press the mixture firmly into the base of the cake pan. Chill in the refrigerator until set.
- Sift the matcha powder into hot water and whisk to dissolve. In a separate bowl, squeeze 15g of lemon juice into the 100g of whipping cream and mix until thickened.
- In a large bowl, beat the cream cheese, granulated sugar, cornstarch, and matcha liquid with a hand mixer until smooth and evenly combined.
- Add the eggs one at a time, continuing to beat until fully incorporated. Then, add the lemon cream and the remaining 200g whipping cream. Mix well.
- Sift the matcha mixture into the batter to ensure it’s smooth and evenly distributed.
- Pour the matcha mixture into the prepared cake pan. Use a toothpick to remove any large air bubbles.
- Bake for 15 minutes at 170°C. After 15 minutes, gently and evenly scatter the prepared streusel on top of the cheesecake.
- Continue baking for an additional 25 minutes.
- Let the cheesecake cool in the fridge overnight. Once completely cooled, remove the cake from the pan and peel off the parchment paper.
Notes
- Use culinary-grade matcha for the best flavor and color.
- You can skip the streusel for a simpler version.
- Use non-dairy cream and cream cheese for a vegan alternative.
- Cracks can be hidden with toppings like streusel or whipped cream.
- Make a day in advance for better texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
