Baked Matcha Cheesecake

Baked Matcha Cheesecake Recipe

If you love everything matcha, then you know how this vibrant green powder can add that something extra to everyday desserts. And when you have biscuits, green tea, and white chocolate waiting in your kitchen, this baked matcha cheesecake recipe is the perfect thing to make. So make the most out of your leftovers and bake a dessert that will surely make your mouth water.

It is always ideal to have a good stock of food at home—it’s the perfect solution to satisfy sudden cravings! And thanks to Le Creuset’s delectable recipes and its Food Unearthed campaign, no food will have to go to waste. With simple ingredients on hand, basic baking know-how, and a trusty shallow cast iron casserole, you can whip up this easy cheesecake recipe and enjoy everything sweet, tangy, and crunchy in one delicious bite.

Learn more about how to cook with minimal food waste and get a chance to win a VIP ticket to Kitchen Warehouse’s exclusive Le Creuset masterclass.

Equipment

Ingredients

Cheesecake base

  • 500g digestive biscuits
  • 160g butter, softened

Cheesecake filling

  • 1kg cream cheese
  • 3 free-range eggs
  • 100g white chocolate, melted
  • 15 to 20g matcha (according to taste)
  • 50g caster sugar

Top layer filling

  • 3 cups sour cream
  • 6 tbsp icing sugar
  • 100g roasted pistachios, roughly chopped

Baked Matcha Cheesecake

Instructions

  1. Preheat the oven to 160C.
  2. For the base, blend the biscuits together in a food processor to make fine crumbs. Mix with the softened butter and pat the mixture tightly on the base and up the sides of your 30cm Le Creuset Shallow Casserole. Add more butter if the base is too crumbly. Place in the fridge until you are ready to bake.
  3. For the cheesecake filling, beat the cream cheese until soft using a hand or stand mixer to avoid any lumps. Once smooth, beat in the remaining ingredients. Spoon the filling over the biscuit base. This is the first layer so it should come halfway up the sides of the casserole.
  4. Smooth your filling into an even layer and bake for 20 to 30 minutes until just set but still slightly wobbly, as it will continue to cook as it cools. Once cool, cover and place in the fridge overnight.
  5. Before serving, make the final no-bake layer by combining the sour cream with the icing sugar until smooth, adding more sugar to taste. Carefully spread this over the baked matcha layer and smooth over with a Le Creuset Silicone Spatula. Sprinkle with chopped pistachios and a light sprinkle of matcha.

Recipe and images were adapted from Le Creuset.

Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

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