Matcha is a very distinctive green tea flavour that not everyone likes however, I was surprised to like more this green tea matcha cheesecake than a matcha latte.
As I personally don’t like the taste of cream cheese in cakes, I have decided to mix some Greek yogurt in the mixture.
For this cake, you can decide to have a crispy cookies bottom (see Raspberry Qwark cake), or cake bottom (genoise recipe). If you find that the crispy cookies bottom is too sweet, you can make it yourself (see crumble recipe) You can as well decide to not use any bottom to make it suitable for people on a diet.
This recipe is inspired by the green tea cheesecake of allrecipes.
- 230g of cream cheese, softened
- 3 eggs, beaten
- 5 tablespoon of Greek yogurt
- 5-6 tablespoon green tea powder ( I used an already sweetened green tea powder)
- 2 teaspoons vanilla extract
- Preheat your oven at 180 degrees Celcius
- Beat the cream cheese until soft. Add the eggs, greek yogurt and vanila extract until well incorporated.
- Add the desired amount of green tea powder ( if you are using unsweetened green tea powder, don’t forget to add 40g of sugar at least)
- Pour it in a pan (preferabily one that has a removable bottom) and flatten the surface with a spatula.
- Leave it in the oven for 30 minutes* (check at the 15 minutes by shaking the cake, if the cake doesn’t shake as one piece, it means it isn’t cooked enough).
- Once the cake has been cooked, let it cool down for 15 minutes before taking it out of the pan. To make it look prettier, cut the brown sides of the cake with a sharp knife. You can add decorations with chocolate (like on the picture or just leave it plain).
* Depending on your oven, it is possible that your cake is already cooked after 15 minutes.
If you have any suggestions about what I should make next…Please leave a comment below