New York-Style Cheesecake with a Japanese Twist

Recipe

New York-Style Cheesecake with a Japanese Twist

Matcha Swirl Cheesecake

4.7 out of 5

This Japanese twist on the classic New York-style cheesecake incorporates matcha powder, a popular ingredient in Japanese cuisine. The earthy and slightly bitter flavor of matcha pairs perfectly with the creamy and tangy cheesecake filling, creating a unique and delicious dessert.

Jan Dec
Dessert› Cheese Dessert› New York-Style Cheesecake
Cuisine of the Americas› American cuisine
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

60 minutes

Total time

5 hours (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Low carb, Gluten-free, Nut-free, Soy-free

Allergens

Milk, Wheat

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Halal

Ingredients

This recipe adds matcha powder to the cheesecake filling and creates a swirl effect for a visually stunning presentation. Additionally, the crust is made with crushed matcha-flavored cookies instead of graham crackers. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 650 / 2720
  • Fat (total, saturated): 49g / 30g
  • Carbohydrates (total, sugars): 47g / 34g
  • Protein: 10g
  • Fiber: 1g
  • Salt: 0.5g

Preparation

  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a bowl, mix together the crushed matcha cookies, 1/4 cup of sugar, and melted butter until well combined.
  3. 3.
    Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes. Set aside to cool.
  4. 4.
    In a large mixing bowl, beat the cream cheese until smooth and creamy.
  5. 5.
    Add the sugar and flour, and beat until well combined.
  6. 6.
    Add the eggs one at a time, beating well after each addition.
  7. 7.
    Add the heavy cream and matcha powder, and beat until just combined.
  8. 8.
    Pour the cheesecake filling over the cooled crust.
  9. 9.
    Drop spoonfuls of matcha powder on top of the cheesecake filling and swirl with a knife.
  10. 10.
    Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  11. 11.
    Turn off the oven and let the cheesecake cool inside for 30 minutes.
  12. 12.
    Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
  13. 13.
    Serve chilled.

Treat your ingredients with care...

  • Matcha powder — Make sure to use high-quality matcha powder for the best flavor and color. Sift the powder before using to prevent clumps.

Tips & Tricks

  • To prevent cracks in the cheesecake, make sure all ingredients are at room temperature before mixing.
  • Use a water bath to create a more even and moist baking environment.
  • Let the cheesecake cool slowly to prevent cracking.

Serving advice

Serve chilled with a dusting of matcha powder on top.

Presentation advice

Garnish with fresh berries or edible flowers for a pop of color.

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