Matcha Swirl Cheesecake

in Chocolate, Desserts

Matcha Cheesecake

Matcha Cheesecake

Matcha everything, please!

I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.

That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.

So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!

Matcha Cheesecake

Cheesecake is the best thing to serve in the colder months, even though right now I’m currently sitting in bed, enjoying the June-gloom breeze blow through my window and I’m just grateful it’s not hot yet. Please hot weather, stay far away from me.

Matcha Cheesecake

I’ve been thinking of throwing a summer to-do list together. Here’s what I have so far:

1. Go water tubing
2. Buy a new swimsuit (FUN!)
3. Get a tan (even though I don’t need one)
4. Grill all the vegetables
5. Grill all the fruit
6. Eat outside as much as possible
7. Have a few beach days (why do I never go to the beach?)
8. Go snorkeling
9. Finally convince Amelia that waves aren’t scary
10. Post a video of Amelia on Instagram jumping in the pool

What’s on your summer to-do list? C’mon, we all need one!

Matcha Cheesecake

Matcha Cheesecake

Matcha Swirl Cheesecake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 (nine-inch) cheesecake

Serving Size: 8

Matcha Swirl Cheesecake

Ingredients

    Crust:
  • 1 1/4 cups (about 16 cookies) chocolate cookie crumbs
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • Cheesecake:
  • 24 ounces cream cheese, room temperature
  • 4 ounces (European-style, not Greek) yogurt, room temperature, divided
  • 2 tablespoons green Matcha powder
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt
  • Swirl
  • 1 ounce (European-Style, not Greek) yogurt
  • 1 tablespoon powdered sugar

Directions

  1. Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Add the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly. Transfer to the oven to bake for 8-10 minutes (unfortunately since the crumbs are so dark you can’t really tell when they’ve toasted so it’s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside. (I hate springform pans and they always leak so this is why we’re wrapping it in foil.)
  2. In a small bowl, whisk together the matcha with 1 ounce of yogurt until very smooth—be sure to really get in there to whisk out the lumps of matcha. To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and beat until smooth and fluffy, about 2 minutes. Next, add in the matcha yogurt mixture, reserved 3 ounces yogurt and sugar; beat until combined. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the pure vanilla extract and salt.
  3. To a small bowl, whisk together the yogurt and powdered sugar until smooth. If it’s thick at all (this will depend on the yogurt you’re using), you may need to add a splash of water. It should be the texture of heavy cream.
  4. Pour the matcha and cream cheese filling into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of sweetened yogurt all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan that’s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 45 to 50 minutes, until it looks set, yet it’s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.
http://acozykitchen.com/matcha-swirl-cheesecake/

{ 40 comments… read them below or add one }

Medeja June 10, 2015 at 1:22 am

The color and swirls are so beautiful!

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Lauren @ Lauren Caris Cooks June 10, 2015 at 1:55 am

This looks like so much fun!! I LOVE matcha and am absolutely dying to develop some recipes using it. I love how this cheesecake came out, bet it’s delicious as well.

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lucy christie June 10, 2015 at 5:53 am

Cheesecake looks scrump dilly ious!!!
My list for summer is 1. many beach days well maybe 5
2. drive to Niagara Falls for the day
3. drive to thousand islands stay overnight
4. go to random muscle car shows in various small towns 1hr to 2 hrs away from me
5. take lots of photos
6. go back to abandoned barn in Ajax and shoot photos of it.
7. not worry so much

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Adrianna Adarme June 10, 2015 at 10:49 pm

not worry so much! yes!

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Caroline June 10, 2015 at 6:28 am

Hahaha did you blur out your arm in the swirl picture or is the girl from the Ring finally coming to get me?! (Still a legit fear of mine) 😉

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Adrianna Adarme June 10, 2015 at 10:50 pm

She’s actually coming to get you and bringing you this cheesecake. Maybe ring girl is me ever thought of that?!

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stephanie @ iamafoodblog June 18, 2015 at 12:39 am

i legit lol’d reading this

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Mollie June 10, 2015 at 8:27 am

This looks absolutely incredible!

xoxo Mollie
http://www.molliebellezza.com

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Melissa June 10, 2015 at 10:34 am

Amazing!! Can’t wait to try this and mess it up and try another four times and then love it :) Have you been to Bea Bea’s in Burbank? They have seriously amazing matcha pancakes that are literally to die for.

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Adrianna Adarme June 10, 2015 at 10:50 pm

No I haven’t but those sound SO GOOD

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Jenna June 10, 2015 at 11:40 am

Bahahahaah you and your humor make my DAY!!

Also this looks to die for! :)

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Cindy June 10, 2015 at 4:01 pm

Sooooo pretty! Those sills are da best.

This summer I want to:
Eat on the patio as much as possible.
Go to the coast (more).
Get my Chicken Nuggest (aka baby) to wear his sun glasses for more than 2.2 seconds.
Go on early morning walks before the day gets too warm.
Day drink.

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Adrianna Adarme June 10, 2015 at 10:51 pm

Babies in sunglasses are good. So is day drinking!

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Mia June 11, 2015 at 1:19 am

This cheesecake looks amazing!! What kind of yogurt did you use in the recipe?

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Adrianna Adarme June 11, 2015 at 11:57 pm

Oh I used European-style. I’ll add that to the recipe!

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Meredith Whitely June 11, 2015 at 5:59 am

Oh wow – that looks amazing! You can’t have too much matcha. I went to Japan last year and had matcha EVERYTHING.

And just because lots of other people have already done it doesn’t make yours any less a genius idea!

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Little Bits of Now June 13, 2015 at 8:14 am

Looks so delicious. Cant wait to try it out!

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Cathleen @ A Taste Of Madness June 14, 2015 at 12:40 pm

Okay, I have GOT to make this! And I have all of the ingredients on hand. SCORE!

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Adrianna Adarme June 14, 2015 at 9:52 pm

Nice! Let me know how it goes. xo

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June @ How to Philosophize with Cake June 14, 2015 at 6:06 pm

That is such a cool cheesecake flavor! Love the color :)

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Tkay June 15, 2015 at 4:24 am

what a great recipe. Will definitely try this..

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Vineetha June 17, 2015 at 12:22 pm

This cheesecake looks gorgeous, and what a creative idea to use matcha. I have some matcha powder at home, and besides the occasional matcha green tea latte and smoothies, I haven’t tried baking with it. This recipe is giving me some ideas!

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Adrianna Adarme June 17, 2015 at 12:25 pm

Let me know if you try it! xo

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stephanie @ iamafoodblog June 18, 2015 at 12:40 am

matcha is having its day in the sun, but why not with its vibrant grassy green flavor?! this cheesecake looks bomb. especially with the swirls

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CHRISTINE June 25, 2015 at 2:44 am

woow!this looks so so appetizing

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manda June 25, 2015 at 6:17 am

is there any substitute for european style yogurt? i cant find any in the supermarkets here

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Adrianna Adarme June 25, 2015 at 9:28 am

You can actually use Greek yogurt but you may need more milk/water to get it to a runny consistency.

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Hoff August 11, 2015 at 2:39 pm

Directions were quite difficult to follow maybe add come clarification

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Adrianna Adarme August 11, 2015 at 4:06 pm

Hi Hoff, Sorry the directions gave you some difficulty. What part exactly was unclear or hard to follow? Thanks.

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Jett S August 23, 2015 at 3:35 pm

Made this yesterday, mine was no where near that bright vibrant green you got. One small problem with your recipe though; On step 2 you have “And lastly ass in the vanilla extract” -you forgot to add vanilla extract to the ingredient list so I had no idea how much to add.

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Q B September 30, 2015 at 1:48 pm

Hey thanks for the recipe — it’s been a success for me.
I’d like to clarify how much salt you put in the cheesecake mix — is it 1/4 teaspoon or a pinch? The instructions are a bit ambiguous.

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Q B September 30, 2015 at 1:50 pm

Actually, I suspect you meant to write 1/4 teaspoon of vanilla extract and a pinch of salt. Please let me know if that’s what was intended. =)

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Adrianna Adarme September 30, 2015 at 2:12 pm

Hi QB, So sorry about this. I put 1/4 teaspoon pure vanilla extract and a pinch of salt. You are definitely right!

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Collins Keraka June 10, 2016 at 3:10 am

Great recipe

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Angie June 26, 2016 at 4:23 pm

Hey this is great! Just made it yesterday. May I ask can I opt out to add sugar into the crust? Because I worry it will be too sweet. I opted it out then end up 1 1/4 cup of cookies is way too little for 9″ pan.

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Adrianna Adarme June 28, 2016 at 5:22 pm

hii! i’m having trouble understanding your question. can you please revise and send it again? thanks!

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Monique July 31, 2016 at 3:25 am

Could you use Greek Matcha yogurt instead of European style yogurt?

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Adrianna Adarme July 31, 2016 at 8:49 pm

Umm…I’m not sure I only tested it with european style yogurt that isn’t flavored.

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Zethira August 9, 2016 at 2:44 am

Hello! Can I use sour cream instead of Yogurt? Thanks :)

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Adrianna Adarme August 9, 2016 at 11:40 am

Sure that should be ok!

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