Are you a real cheesecake lover? Then this recipe is undoubtedly something for you. Now you probably think of a classic cheesecake, but today we are going in the Japanese direction. Matcha cheesecake is extremely popular in Japan: the Japanese cheesecake is even lighter and softer than the variant we know. Addictive delicious! And keto-proof.
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Ingredients
For the batter
- 450 grams of cream cheese
- 180 ml whipped cream
- 180 grams of sour cream
- 2 tablespoons matcha powder (optionally some as a topping)
- ¾ teaspoon stevia
- 1 teaspoon vanilla extract
- 3 eggs
For the matcha base
- 75 grams of almond flour or powder
- 40 grams of chopped pistachios
- ¼ teaspoon stevia
- 2 tablespoons of melted butter
- 1 teaspoon matcha powder
*This recipe is low in carbohydrates, and therefore fits perfectly in a keto diet.
Preparation
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Preheat the oven to 150 °C.
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Pour about an inch of hot water into a container or bowl and place on the bottom rack of the oven.
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Mix the ingredients for the base in a small bowl until it forms an oily ball.
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Add these ingredients to a round baking tin and press down until the mixture is evenly distributed.
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Place it in the oven and bake for about 10 minutes at 180 degrees.
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While the crust is in the oven, we make the batter.
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Add the cream cheese to a large bowl and mix until smooth. (this way you ensure that it is nice and creamy, and that there are no air bubbles in it.
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Then also add the stevia and vanilla, mix the mixture again.
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Add the sour cream and mix the mixture again.
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Add the matcha powder and mix the mixture well.
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Slowly add the whipped cream. Then mix for about 1 minute.
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Finally, add one egg at a time and mix until well incorporated. (note: do not mix too much, because this can also create air bubbles.)
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Remove the matcha base from the oven.
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Pour the batter onto the crust, making sure the mixture is evenly distributed.
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Let it bake for 70 minutes at 150 degrees.
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After the 70 minutes of baking time, open the door of the oven and let the cheesecake cool there for about 1 to 2 hours.
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Place the cheesecake in the refrigerator and let it cool for at least 8 hours.
Some tips for the best cheesecake
The best cheesecake needs patience and love, so I would like to give you a few tips:
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Put the cheesecake in the fridge for at least 8 hours, after which you can get it out of the mold perfectly. If you take it out sooner, you risk cracks and you risk not getting the cheesecake out of the baking tin.
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Place a container of water on the bottom of the oven. This creates steam and that gives your cheesecake a nice, even top.
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If you can gently wiggle the cheesecake, you know it's good. Then turn off the oven, because the card will continue to bake slowly, so you will never bake it too hard or too long.
Did you make this recipe? Share your photo on social media with the hashtag #joyofmatcha .
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