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Recipe
New York-Style Cheesecake with a Japanese Twist
Matcha Swirl Cheesecake
4.9 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.
Metadata
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.
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2 cups (240g) matcha-flavored cookies, crushed 2 cups (240g) matcha-flavored cookies, crushed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
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32 oz (907g) cream cheese, softened 32 oz (907g) cream cheese, softened
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1 1/4 cups (250g) granulated sugar 1 1/4 cups (250g) granulated sugar
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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4 large eggs, room temperature 4 large eggs, room temperature
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1/2 cup (120ml) heavy cream, room temperature 1/2 cup (120ml) heavy cream, room temperature
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2 tbsp (10g) matcha powder 2 tbsp (10g) matcha powder
Nutrition
- Calories (kcal / KJ): 650 / 2720
- Fat (total, saturated): 49g / 30g
- Carbohydrates (total, sugars): 47g / 34g
- Protein: 10g
- Fiber: 1g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 325°F (160°C).
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2.In a bowl, mix together the crushed matcha cookies, 1/4 cup of sugar, and melted butter until well combined.
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3.Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes. Set aside to cool.
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4.In a large mixing bowl, beat the cream cheese until smooth and creamy.
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5.Add the sugar and flour, and beat until well combined.
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6.Add the eggs one at a time, beating well after each addition.
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7.Add the heavy cream and matcha powder, and beat until just combined.
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8.Pour the cheesecake filling over the cooled crust.
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9.Drop spoonfuls of matcha powder on top of the cheesecake filling and swirl with a knife.
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10.Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
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11.Turn off the oven and let the cheesecake cool inside for 30 minutes.
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12.Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
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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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