Matcha Cheesecake: Eat Your Tea Tuesday!

I must admit that cheesecake has never been high on my list of desserts. I like it, but I have not gone out of my way to make it and I usually bypass it on a menu.

This week-end, after making and taste-testing many slices, this cheesecake has got me singing a different tune. In fact, I am enjoying a slice as I prepare this post, so forgive the long pauses...

I am a tea connoisseur. OK, that may be a little overstated. I am a lover of tea, and I take every opportunity to try the many flavours that exist. I do have a few favourites and currently at the top of that list is Matcha - a fairly new addition. 

One might argue that it is a favourite because of the colour - valid argument - but, the taste is unlike any other tea I have tried; earthy, rich, smooth with a slightly sweet aftertaste. And it boasts some pretty impressive health benefits - antioxidants, cancer fighter, fat burner.

So with all those wonderful health benefits, I am guessing this would qualify as a healthy dessert. Right?

Well, let's pretend it is, because I have already had two slices and I see no sign of slowing down. I kid you not when I say it is GOOD! K has had three slices - he isn't huge on sweets and likes that it isn't very sweet, even with the oreo base.

This 9" piece of green heaven almost didn't make it onto the blog. Not because of taste, but aesthetics. Someone wasn't feeling well and fell asleep while this was in the oven. That someone is on medication that 'causes drowsiness' and warns not to 'operate machinery', which, I suppose includes an oven. :) When I was finally jolted awake by the incessant beeping of the oven timer, the cake had already been in the oven five minutes longer than it should. Fortunately, my oven turns off with the timer and cools down fairly quickly, so I was able to salvage the cake.

Chosen as Recipe of the Day on DAVIDsTEA.

However, the edges were visibly more tanned than is natural for a green cake. I was so disappointed and wanted to start over, but like I said earlier, I was in no shape to be baking in the first place, a second attempt was just not in the cards.

So once the cake had cooled and chilled, I undertook the tedious task of removing the caramel skin - all the while trying to stay awake and not completely ruin the edges. This is as good as I could get it; which, in the grand scheme of things isn't horrible.

To finish it off, I used a stencil and some Matcha powder to create this feather pattern. Now cut and enjoy! Repeat as often as desired.

I purchased my Matcha tea from DavidsTea on the Queensway. My aunt got me hooked on their teas a few years ago, and how could I not be with flavours like Pumpkin Chai, Red Velvet Cake and Banana Nut Bread. Finally, I can have my cake and drink it too!

What's your hot beverage of choice and how would you use it in a dessert?

 





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Matcha Cheesecake (loosely adapted from Trang's Kitchen)
Makes one 9" round cake (for a deeper/higher cake, use a 7" pan)

Ingredients:

Crust:
1½ cups Oreo crumbs
½ cup melted butter

Cheesecake:
3 tbsp water
½ cup sugar
2 tbsp Matcha tea powder
2 - 250g packages cream cheese, room temperature
1 teaspoon vanilla extract
2½ tablespoon corn starch, sifted
2 large eggs, lightly beaten
⅓ cup whipping cream
½ cup milk

Directions:

To make the crust: Combine the Oreo crumbs with the melted butter and press into the bottom of a 7” or 9” spring-form pan.  Bake at 325F for 5-7 minutes. Remove from oven and let cool before we pour in the cheesecake base.

For the cheesecake: Combine water and ⅓ cup of sugar in a small saucepan and heat until the mixture is warm and the sugar has dissolved completely. Add the Matcha powder and mix well. Set aside.

Cut cream cheese into cubes and place in the mixing bowl of stand mixer. Attach the paddle attachment and set to low speed (#2 if using a Kitchen Aid). Add the remaining sugar and Matcha tea mixture to the cream cheese and blend until smooth, about 2 minutes.  

Add the vanilla extract and sifted corn-starch. Lower speed to 1 and slowly add the eggs, beat until fully incorporated. Add the whipping cream and milk and mix until they are well combined.

Bake cheesecake at 325F for 45-55 mins, or until the edges are set. Turn oven off and, with oven door closed, allow the cheesecake to continue to cook for another 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it cool completely.

Refrigerate for a few hours or overnight. Decorate to your liking, or enjoy as is!