- A matcha cheesecake: creamy, fresh and elegant with its natural green color.
- Matcha enhances the sweetness of the cream cheese with a subtle vegetal note.
- Choose a quality matcha for a vibrant color and a bold taste.
Hello! After several tries, I'm delighted to share my matcha tea cheesecake recipe (with lime). A baked cheesecake that is dense yet stays very creamy — to me, it has the perfect texture!
As for the matcha, I chose the organic ultra-premium matcha. I added lime juice to the batter because I find it tastes amazing with matcha, plus it brings a very pleasant touch of acidity. I highly recommend serving your cheesecake with a raspberry or mixed berry coulis. 😀
This recipe is for a 16 cm matcha cheesecake.
The matcha cheesecake recipe
The biscuit base
- 150g of organic biscuits or shortbread cookies (or Mc Vities)
- 50g of melted organic butter
- A pinch of salt
The matcha cream cheese
- 1 organic whole egg
- 70g of organic granulated sugar
- 5g of organic ultra-premium matcha
- 40g of organic full-fat liquid cream
- 300g of organic cream cheese or organic mascarpone (or Philadelphia)
- the juice of two organic limes
+ organic raspberry coulis
+ organic ultra-premium matcha for the finishing touch
Garantie qualité 30 jours
Nous sommes tellement convaincus que vous allez aimer le Matcha KUMIKO que nous offrons une Garantie satisfait ou remboursé de 30 jours. Retournez simplement votre boîte non ouverte sous 30 jours pour un remboursement intégral.
Trouvez votre matcha idéal 🍵
Parcourez notre sélection et trouvez ce qu'il vous faut.
How to make the organic ultra premium matcha cheesecake
The biscuit base
Reduce the biscuits to a fairly fine powder. To do this, place them in a freezer bag and 'tap' them with a rolling pin.
Add the melted butter and the pinch of salt.
Line a 16 cm ring with parchment paper and place the biscuit mixture inside, pressing it down firmly. Set aside in the freezer.
The matcha cream cheese
Beat the egg with the sugar.
In a small bowl, whisk the matcha with the liquid cream, incorporating it gradually to obtain a paste. Fold this green tea paste into the previous egg/sugar mixture, then add the organic cream cheese (or fresh cheese) followed by the lime juice.
Pour the matcha cream cheese batter into the 16 cm ring (or springform pan) lined with parchment paper, on top of the biscuit base.
Bake the matcha cheesecake at 180°C and immediately lower the oven temperature to 90°C. Bake for 1h30. Once out of the oven, let the cheesecake cool completely before removing the ring, then place it in the refrigerator for at least 10 hours before serving.
Just before serving, dust with organic ultra-premium matcha. Cut the matcha green tea cheesecake into small slices and serve with a nicely chilled raspberry coulis.
Happy baking! 😀
Olivia is passionate, she is 21 years old, and she loves reading, yoga and baking.
=> Right now, get 10% off your first organic matcha purchase with the code KUMIKO10!
