Matcha cheesecake

This matcha cheesecake is a perfect blend of a light, fluffy mascarpone filling with a subtle green tea flavor, set on a moist matcha cake base. Not too sweet, wonderfully creamy, and ideal as a sophisticated dessert for any occasion.

Requirements

• Springform pan (Ø 20 to 25 cm)
• Parchment paper or butter for greasing

Ingredients

For the base:

• 10 g matcha powder
• 180 g flour
• 210 g soft butter
• 180 g sugar
• 3 eggs
• 1 tsp baking powder

For the filling:

• 10 g matcha powder
• 250 ml heavy cream
• 500 g mascarpone
• 8 gelatin leaves
• 100 g sugar

Preparation

1. The base:

1. Preheat the oven to 180°C.
2. Line the springform pan with parchment paper or grease it with butter.
3. Mix the butter, sugar, and matcha powder until light and fluffy.
4. Add the eggs one at a time, mixing well after each egg.
5. Add the flour and baking powder and mix until you have a smooth batter.
6. Pour the batter into the springform pan and bake for about 40 minutes, or until a skewer comes out clean.
7. Let cool completely in the pan.

2. The filling:

1. Mix the matcha powder with the cream until smooth and free of lumps.
2. Soak the gelatin leaves in cold water (not directly in the cream—this is standard procedure to avoid dissolving issues).
3. Heat the mascarpone with the sugar over low heat.
4. Add the matcha cream to the mascarpone mixture and stir well until just below the boiling point.
5. Remove from heat and add the squeezed-out gelatin leaves. Stir until completely dissolved.
6. Pour this mixture over the cooled base in the springform pan.
7. Let set in the refrigerator for at least 2 hours, preferably longer.