Matcha Cheesecake Recipe

From Dorothy McNett's Recipe Book.

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Matcha Cheesecake

From Dorothy McNett's recipes at

for the crust:
1 - 1 1/4 cups gingersnap crumbs, or chocolate oreo cookies, etc....
1/4 cup unsalted butter, melted

for the filling:
2 8 oz packages cream cheese (organic is great), softened
2 cups sour cream
1 cup raw sugar
1/4 teaspoon fine sea salt
3 tablespoons matcho powder
3 eggs,separated

for topping at serving time,if desired:
1 cup heavy cream
1 tablespoon raw sugar
fresh raspberries or strawberries, or kiwi slices, etc.

Preheat oven to 350 degrees. Lightly brush some oil or butter over the bottom of a 9 or 10 inch cheesecake pan and set aside. In food processor, whirl enough cookies of choice to make 1 cup (up to 1 1/4 cups) of crumbs, and then whirl it up with the melted butter. Pat the crumb mixture into the oiled pan and bake 8 - 10 minutes and remove to a cooling rack. Turn oven down to 300 degrees and place a shallow pan of water on the bottom shelf of the oven. Place the softened cream cheese into a batter bowl and using an electric beater beat it with the sour cream, sugar, salt and matcho powder. Separate the eggs, placing the whites in a batter bowl and beat the egg whites to soft peaks and set aside. Using the same beater, beat the egg yolks into the cream cheese mixture. Now gently fold the beaten egg whites in the cream cheese mixture. Scoop into the cheesecake pan and place in the oven on a rack above the hot water bath, not in it! You want the water bath to be on the rack below the cheesecake. Bake at 300 degrees for 60 - 70 minutes. Turn off the oven. Do not remove the cheesecake from the oven, just open the door and leave it ajar for about 1 hour or more and then remove cheesecake and chill for several hours if time permits. When ready to serve, whip the cream with the sugar and dollop it over each serving along with the fresh berries or other fruits for garnish.

Recipe created 2017-09-02.

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