I was never huge fan of cheesecake, cream cheese or sour cream, but months after I failed @ making souffle cheesecake (スフレチーズケーキ) a.k.a Japanese Cotton Cheesecake (very light & cheesy-ish spongecake), I bought more cream cheese in hope of a 2nd attempt. The 2 blocks of Philadephia cream cheese sat in the fridge for many more days, until I came upon Hibiki-an's (響庵) Matcha Cheesecake (抹茶チーズケーキ) recipe here. I. LOVE. MATCHA!!!! 抹茶 大好き!!! Also love that Hibiki-an provided a whole lot of other matcha & houjicha recipes too. Can't wait to try all of the recipes! =DI halved the recipe to make a 12 cm mini marbled vanilla & matcha cheesecake with an Oreo crust. P.S. I. LOVE. OREOS!!!
The cheesecake's texture was very creamy, but the sweetness wasn't enough for me. Next time, I will add more sugar. =D The Oreo crust somewhat overpowered the cheesecake, but still not bad being eaten together bite by bite, if you're not huge on matcha. I LOVE matcha, so I ate the cake & the crust separately after 2 or 3 bites.
The cake baked for 50 minutes in a water bath and the sides & top were brown-less...BUT I burnt the top a bit when I turn'd the oven to 400°F for a few minutes hoping to get a "crunchy" caketop...=*( i ruined my picture-perfect cake. Then I turn'd out the cake in less than 15 minutes & a fifth of it crumbled (reason why the entire cake is not being shown).
1. do not walk away from an oven set to 400°F
2. let the cake cool completely before inverting
3. use more sheets of foil & cover higher when using a springform pan
4. use parchment paper to ensure all-around photo-perfect sides of the cake5. add a little more sugar to the matcha batter
Matcha Cheesecake (12 cm)
Ingredients:
Crust:
50 g crushed Oreos (6-7 sandwiches)
25 g of Oreo icing & butter (melted together)
1 t milk
Filling:
125 g cream cheese
100 g sour cream
50 g sugar
1 egg
1 T all-purpose flour
100 ml heavy cream
2 T matcha
2 T hot water
50 g crushed Oreos (6-7 sandwiches)
25 g of Oreo icing & butter (melted together)
1 t milk
Filling:
125 g cream cheese
100 g sour cream
50 g sugar
1 egg
1 T all-purpose flour
100 ml heavy cream
2 T matcha
2 T hot water
1 t vanilla bean paste (or vanilla extract)
1. Preheat oven to 350°F.
2. Mix the matcha green tea powder with the hot water. Set aside.
3. Line the bottom & sides of a 12 cm pan with parchment paper.
4. Boil some water for the water bath.
5. If using springform pan, wrap 3 sheets of aluminum foil around the outside up past the rim to prevent water from getting in.
6. Prepare the crust. Crush the Oreos in a plastic sandwich or ziplock bag. Microwave the Oreo icing & butter together in bowl for 15-20 seconds. Stir. Mix the crushed Oreo, icing/butter & milk together. Press onto bottom of pan lined with parchment paper.
7. Mix the cheesecake filling. In a large bowl, beat together cream cheese & sugar until smooth. Add sour cream. Beat to combine. Add egg. Beat to combine. Sift the flour into the mix. Beat to combine. Add heavy cream. Beat to combine.
8. Pour half of the batter into another bowl. Stir vanilla into one bowl of batter, and matcha into the other. 9. Strain the matcha batter to get rid of matcha clumps.
10. Alternately, spoon the 2 different batters into the center of the pan to create the marbled/zebra effect. (I topped off the cake with a thicker layer of vanilla batter).
11. Set the cheesecake in a bigger pan, fill half-way up with boiling water.
12. Bake at 350°F for 25 minutes.13. Turn oven down to 320°F. Bake an additional 25 minutes.
14. Take the cheesecake out of the oven & cool completely.15. Chill in the refrigerator overnight, or a few hours until completely cold. (I left mines cool in the porch since it was freezing out).
ENJOY!!!
here's a picture of my pre-cool'd cake being push'd up outta the pan like a push-pop:
