Matcha Cheesecake

Matcha Cheesecake

Matcha cheesecake that's rather thick.
The pretty patterns are easy to make once you learn the steps!
The recipe uses small molds to give for gifts.

Ingredients: 3 cakes in 10 cm diameter

Unsalted butter
30 g
Matcha cheese dough
Cream cheese
200 g
Granulated sugar
70 g
Fresh cream
100 ml
Lemon juice
1 teaspoon
Cake flour
30 g
1 tablespoon
For the pattern
1/2 teaspoon


1. Preparation: Spread out parchment paper on the bottom and sides of a cake pan. Bring cream cheese and eggs to room temperature.
2. Combine the cake flour and matcha and sift. Preheat the oven to 160℃.
3. Crust: Remove the cream from the oreos and crush finely in a plastic bag. Microwave the butter to melt it, then combine with the crushed oreos. Spread on the bottom of the cake pan.
4. Use a masher to flatten it out evenly.
5. Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy. Add granulated sugar and grind-stir.
6. Add the beaten eggs in small portions and mix together using a whisk.
7. Add the fresh cream and lemon juice. Continue to stir.
8. Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
9. Transfer 1 tablespoon of the dough into a different container. Sift in 1/2 teaspoon of matcha and mix. Pour into a piping bag.
10. Pour the dough from step 8 into the crusted cake pans.
11. Patterns: Using your piping bag, draw two circles in the center, as above. Draw two short lines in six corners.
12. Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
13. Position the skewer between the marks drawn in step 12, then move it from the center towards the outside. On the tips of the marks, draw dots with the piping bag. See above for detail.
14. Bake for 35 minutes in a 160℃ oven.
15. Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.

Story Behind this Recipe

I used latte art technique for the pattern.