I have always been a fan of green tea, but my addiction for the bitter goodness was heightened when I was kindly sent some high quality matcha powder from my dear friend Laura at Cherishing The Cherry Blossoms. From cookies to lattes, matcha powder can pretty much be incorporated in any sort of food. But after the home oven annoyingly broke, my baking options became limited and I scoured the internet for non-baking, dessert ideas to feed my sweet tooth. Enter my new favourite easy-to-bake green tea cheesecake!
Loosely based on a basic no-bake cheesecake recipe, I created my own green tea version and made small tweaks to the traditional ingredients to give something different and slightly healthier (with a particular emphasis on the ‘slightly’). So here is my matcha green tea cheesecake with pistachio…
- A handful of crushed pistachios
- Original Digestive biscuits, crushed (about 5 biscuits fills the base of two ramekins)
- Small nob of butter
- Low fat cream cheese (1 standard pack fills two ramekins)
- Icing sugar (as much as you desire to satisfy that sweet tooth)
- One teaspoon of matcha powder dissolved in warm water (about 10-15ml depending on size of cheesecake you intend to make)
- Sifted matcha powder to dust on top
I used ramekins for my cheesecakes, as I felt this was the easiest way to control my portions and I think they look good for presentation purposes. But you can use any container you wish.
1. Roast the crushed pistachios in a pan for a few minutes until a little brown. I feel that this helps to bring out the pistachio flavour more intensely. Add the butter and crushed biscuits, then stir until all well combined.
2. Dish the above into the ramekins and press down neatly with a spoon.
3. Mix the cream cheese and icing sugar together until a well combined mixture forms.
4. Add the dissolved matcha to the filling mixture and mix well. Make sure the match mixture has been dissolved completely before adding to the cream cheese, otherwise you will see lumps of green. The final mixture should be a very pale green colour and still quite thick in texture. If the mixture falls off your whisk or wooden spoon easily then it is too liquid and will not set in the fridge.
5. Spoon the mixture over the bases in the ramekins and smooth the top
6. Pop the ramekins into the fridge and allow the cheesecakes to set for at least and hour.
7. When you are ready to eat the cheesecakes, dust some matcha powder over the top just before serving. If you do this before you set the cheesecakes in the fridge, the powder will sink into the filling.
Have you tried cooking or baking with matcha powder before? Please feel free to share your recipes!