Matcha Green Tea Cheesecake
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
40 mins
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Cook time
75 mins
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Total time
535 mins
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Ingredients
Base
Filling
- 6 oz. white chocolate (chopped) (177 g)
- 1/3 cup cream 10% (85 g)
- 3 (8 oz.) pkgs. cream cheese (750 g)
- ½ cup granulated sugar (115 g)
- 3 eggs (168 g)
- ½ cup sour cream (125 g)
- 1 tsp vanilla extract (5 g)
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Topping
- 5 oz. white chocolate (chopped) (148 g)
- 1/3 cup cream 10% (85 g)
- 2 tbsp matcha powder (30 g)
- ¼ cup hot water (45 g)
- 1 cup cream 33% (whipped) (240 g)
- Shaved white chocolate (optional garnish)
- Whipping cream (optional garnish)
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Directions
Base
- Preheat oven to 325°F (162°C).
- Wrap outside of 9” springform pan with tin foil to create a water barrier. Set aside.
- In medium bowl, use a pastry knife or your hands to combine Kinnikinnick Chocolate Cookie Crumbs and 3 tbsp butter. Press into the base and ¼ of the way up side edges of prepared springform pan.
Filling
- In a small pot, melt chocolate and 1/3 cup cream. Set aside to cool slightly.
- In a medium bowl beat cream cheese until smooth (approx. 5-7 min) scraping down sides of the bowl between mixing. Add sour cream and granulated sugar, mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined. Pour cream cheese mixture over prepared crust base.
- Place filled springform pan on baking sheet and place in preheated oven.
- To create a water bath, fill baking sheet with water until just below the top of the baking sheet (It's easier to fill baking sheet once it's in oven, rather than trying to carry it to the oven filled with water).
- Bake for 75 min.
- Cool on counter for 15 min before cooling in fridge for 1 hour.
Top
- In a small pot, melt chocolate and 1/3 cup cream. Set aside to cool slightly.
In a small bowl, combine matcha powder and hot water. Mix to create a paste and set aside.
Whip whipping cream until stiff peaks; fold in cooled chocolate mixture and matcha paste. Mix until combined.
- Remove chilled cheesecake from fridge and slowly pour matcha mixture on top of cheesecake. Using a pallet knife spread mixture evenly over top. Return cheesecake to fridge and let set for minimum 6 hours. For best results let set overnight.
- Remove from fridge, Remove outer springform pan ring and carefully lift off cheescakecake base and place on serving tray.
- Garnish with fresh whipping cream and chocolate shavings.
Tips & Variations
- No peaking! It's important to keep oven door closed during cheesecake baking. Steam created during the baking process helps avoid a cracked top layer.
- Try using Kinnikinnick Chocolate KinniTOOS® for the base instead.
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