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Tea Cheesecake

Updated: Feb 26

Whisked Elegance: Crafting a Divine Green Tea Cheesecake and Hōjicha Cheesecake

Indulge in the marriage of two exquisite flavors—creaminess and the distinct earthy notes of matcha—with a Tea Cheesecake that's sure to be the star of any dessert table. This article unveils the art of creating a velvety, aromatic, and beautifully layered cheesecake that combines the lusciousness of cheesecake with the allure of matcha. Prepare to embark on a delightful journey into cheesecake perfection.



Tea Cheesecake


Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup melted butter (or vegan butter for a dairy-free version)

For the Filling:

  • 16 oz (450g) cream cheese, softened (or vegan cream cheese)

  • 1/2 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 3 large eggs (or egg replacer for vegan version)

  • 1 cup sour cream (or vegan sour cream)

  • 1 tablespoon green tea/hōjicha powder

Tools:

  • 9-inch springform pan

  • Mixing bowls

  • Electric mixer

  • Whisk

  • Saucepan (for water bath)

  • Baking sheet (for water bath)

  • Aluminum foil

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and wrap the bottom in aluminum foil to prevent any water from seeping into the cheesecake during baking.

  2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly onto the bottom of the prepared springform pan to create an even crust layer.

  3. Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes or until the edges are lightly golden. Remove from the oven and let it cool while you prepare the filling.

  4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese (or vegan cream cheese) until smooth and creamy. Gradually add the granulated sugar and flour, and continue beating until well combined and fluffy.

  5. Add the Eggs: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all the ingredients are incorporated.

  6. Incorporate the Flavors: Stir in the vanilla extract and sour cream (or vegan sour cream) until the mixture is smooth.

  7. Create the Tea Layer: Scoop out about one-third of the cheesecake batter and place it in a separate bowl. Gently whisk in the tea powder until it's fully combined and the mixture is uniformly green. The picture is just one layer.

  8. Layer the Cheesecake: Pour the plain cheesecake batter onto the cooled crust in the springform pan. Smooth the top with a spatula. Carefully pour the tea cheesecake mixture over the plain layer.

  9. Swirl the Layers: Use a knife or a toothpick to gently swirl the two layers together to create a marbled effect. Avoid overmixing to maintain distinct layers.

  10. Bake in a Water Bath: Place the springform pan on a baking sheet. Create a water bath by placing the baking sheet in the oven and pouring hot water into the baking sheet, coming about halfway up the sides of the springform pan. The water bath helps prevent cracks in the cheesecake.

  11. Bake and Cool: Bake the cheesecake in the water bath for about 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.

  12. Chill and Serve: Remove the cheesecake from the oven and let it cool completely. Refrigerate the cheesecake for at least 4 hours or overnight before serving. Once chilled, remove the sides of the springform pan and slice your Tea Cheesecake into elegant portions.


Tips and Variations:

  • To prevent cracks, it's important to cool the cheesecake gradually. Avoid drastic temperature changes.

  • If you prefer a more intense matcha flavor, you can increase the amount of matcha powder.

  • Garnish the cheesecake with whipped cream, fresh berries, or a dusting of matcha powder before serving.

  • Feel free to experiment with different crust options, such as using crushed chocolate cookies or nut-based crusts for added texture and flavor.


As you embark on the journey of crafting a Tea Cheesecake, remember that the process is as delightful as the end result. From the velvety texture to the enchanting swirls of matcha, each bite is a celebration of flavor and artistry. So, whisk and swirl your way to a masterpiece that's sure to delight both your taste buds and your senses.

Leave comments below and share your own experience and findings in preparing the recipe!

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