Matcha and White Chocolate Cheesecake
Indulge in the perfect balance of earthy matcha and creamy white chocolate with this Matcha and White Chocolate Cheesecake. The rich, velvety texture of the cheesecake is beautifully complemented by the subtle bitterness of matcha and the sweet, smooth notes of white chocolate. It's a sophisticated dessert that's as stunning as it is delicious—ideal for impressing guests or treating yourself to something special.
Equipment
Tala FCS Beechwood Rolling Pin
Tala Dusty Pink Stoneware Mixing Bowl
Tala Performance 23cm Springform Cake Tin
Ingredients
● 400g digestive biscuits
● 150g unsalted butter (melted)
● 750g cream cheese (room temp)
● 100g icing sugar
● 1 tsp vanilla extract
● 400ml double cream (room temp)
● 300g white chocolate (melted and cooled to room temp)
● 1½ tbsp matcha powder
● 100g White chocolate shavings
Method
1. Crush the biscuits using a rolling pin and a sandwich bag until they resemble fine, sand-like crumbs. Combine the biscuits with the melted butter.
2. Press the mixture into a loose-bottom round tin lined with parchment paper and refrigerate.
3. To make the filling, in a large bowl whisk together the cream cheese, icing sugar, 1 tsp vanilla extract. Fold in the melted white chocolate until incorporated. In a separate bowl, whisk the double cream until soft peaks form and then gently fold into the white chocolate cream cheese mixture.
4. Separate the mixture in half. Then add 1 tbsp of matcha powder to 2-3 tbsp hot water to make a paste, add this to one-half of the mixture. Add 90% matcha mixture to the biscuit base and spread evenly using a spatula. Place in the fridge to set for 20 minutes. Then add ½ tbsp matcha powder to 1 tbsp hot water and mix into the 10% matcha mixture you left (this is for a darker layer for the top/swirl). Once slightly set, add the other half (white chocolate) mixture on top of the matcha layer and smooth gently, being careful not to mix the layers. Then swirl in the darker matcha mixture.
5. Place the tin back into the fridge and chill for at least 8 hours, preferably overnight.
6. Once set, sprinkle over the shaved white chocolate to finish.
Then, slice and enjoy!