Matcha Cheesecake

Updated at: Thu, 17 Aug 2023 08:05:10 GMT

Step 1

Preheat the oven to 250 degrees c. Grease and line the base and sides of a 20cm (8 inch) cake tin with baking paper. Set aside.

Step 2

In a zip-lock bag, crush the biscuits using a rolling pin until finely crushed. Transfer to a large bowl and combine with melted butter until the biscuit crumbs are evenly coated.

Step 3

Transfer the biscuit mixture to the prepared cake tin and using a large spoon or offset spatula, press the biscuit mixture into an even layer over the base of the pan.

Step 4

In a large bowl, beat together the cream cheese, caster sugar and vanilla on low speed for 2-3 minutes until smooth. Try not to incorporate too much air as it may cause the cheesecake to crack during baking.

Step 5

Add the eggs one at a time while beating on low speed, mixing well after each addition.

Step 6

Stream the thickened cream into the cream cheese mixture while beating on low speed until just combined.

Step 7

Transfer 1/4 of the cheesecake filling into a small bowl. Sift in the plain flour, cornstarch and matcha powder and whisk until smooth. Pour the matcha mixture back into the main batter and whisk until fully combined (this is to prevent the matcha powder from clumping). The filling should be smooth and silky.

Step 8

Pour the cheesecake filling into the prepared cake tin and tap on the bench to pop any large air bubbles. Bake at 220 degrees c for 40-45 minutes. The centre of the cheesecake should still be jiggly but not liquid when done.

Step 9

Let the cheesecake fully cool on a wire rack before unmolding. To unmold, pull the baking paper on the sides of the tin upwards to loosen. Then place your hand on the top of the cheesecake before inverting the tin onto your hand. If the cheesecake does not come out immediately, a few shakes of the tin should do it. Remove the baking paper from the sides and base before inverting onto a serving plate.

Step 10

In a large bowl, beat together the thickened cream and caster sugar on high speed until stiff peaks form.

Step 11

Place the cheesecake plate onto a cake turntable. Make sure not to spin the turntable too fast as the plate may fall off!

Step 12

Spoon all of the whipped cream onto the cheesecake and using a cake spatula, spread the cream to the edge. Smooth the surface by keeping the tip of the spatula in the centre of the cake at a slight angle while spinning the turntable.

Step 13

To smooth the sides, hold the spatula upright against the side of the cake while spinning the turntable slowly.

Step 14

Top with fresh strawberries and enjoy :))

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