Matcha Tea Yogurt Cheesecake

The festive season is nearly upon us and we’ve come up with some awesome recipe ideas to help you plan those special holiday desserts.

And this week we’d love to share with you another artistic and beautiful matcha dessert from Quinn Tran, aka @maashiiee. It’s a tastyMatcha Green Tea Cheesecake!

Quinn, or Quynh, is a professional baker and photographer from Vietnam. Quinn enjoys baking and taking photos of her creations. Gohere to check out her splendid baked goods.

This recipe from Quinn is super simple to follow and makes for a super smooth, creamy and delightful cheesecake with a subtle semi-sweet matcha flavour. The unsweetened yogurt adds to the healthy creaminess of the cheesecake’s texture, making it irresistibly soft and fluffy.

Matcha Green Tea Yogurt Cheesecake

• Size: 20 cm
• Total time: 3.5 hours  (30 mins of making + 3 hours of waiting)

Crust

• 100g crackers, crushed
• 60g unsalted butter, melted

Method

1. n a Ziploc bag, crush crackers until they become fine crumbs.
2. Mix in the melted butter until all crumbs are thoroughly wet and stick together.
3. Press the crust into a 20cm pan lined with baking paper.
4. Refrigerate for 20 minutes.

Cheesecake

• 250g cream cheese, room temperature
• 85g sugar (powdered or granulated)
• 140g unsweetened yogurt
• 85g unsweetened milk
• 8g matcha powder (adjust amount to your preference)
• 220g whipping cream, lightly whipped
• 5g gelatin powder

Method

1. In a large bowl, beat the cream cheese until smooth.
2. Beat the yogurt into the cream cheese until smooth, to create mixture A.
3. Lightly heat the milk and mix in the matcha powder.
4. Add gelatin to cold water and let it stand for 5-10 minutes.
5. Heat the gelatin gently, stirring until dissolved or until no visible powder sticks on to the stirring utensil.
6. Add the gelatin mixture to the matcha-milk mixture, to create mixture B.
7. Combine mix A and mix B, beating until smooth.
8. Lightly whip the whipping cream with sugar, before folding it into the cream cheese mixture.
9. Pour the mixture over the prepared crust.
10. Chill in the freezer for at least three hours, or preferably overnight.
11. Sprinkle the matcha powder over the cake to decorate.

Note: The best way to remove the cake is by running a butter knife under hot water, or dipping it in a cup of hot water. Then run it along the edges of the cake to loosen the cake while keeping the sides smooth.

This soft, creamy, and delightfully sweet matcha cheesecake will definitely make for a gorgeous dessert for your holiday dinner table!

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