If you're a fan of trying new and exciting flavours, then this Matcha Green Tea and Black Sesame Cheesecake is a must-have recipe for your dessert repertoire. The combination of these two unique ingredients creates a sophisticated and nuanced flavour profile that is sure to impress.
Not only is this cheesecake a visually stunning dessert with its vibrant green colour and distinctive black sesame swirls, but it also offers a range of health benefits. Matcha green tea is packed with antioxidants and has been shown to boost metabolism and increase energy levels, while black sesame seeds are a good source of calcium and other essential minerals.
This recipe is perfect for special occasions or anyone looking to indulge in a decadent treat that's a little out of the ordinary. The creamy texture and bold flavours make it a standout among traditional cheesecake recipes and adding red bean paste or diced mango as a topping only enhances the experience.
So if you're a desert foodie looking to shake things up and try something new, give this Matcha Green Tea and Black Sesame Cheesecake a try. You won't be disappointed!
This creamy and decadent cheesecake combines the flavours of matcha green tea and black sesame, resulting in a unique and sophisticated dessert. The cheesecake is baked in a traditional crust and can be served with a side of red bean paste or diced mango for added flavour. This recipe is perfect for special occasions or anyone looking to try something new and exciting.
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, mix together 1 1/2 cups graham cracker crumbs, 3 tablespoons sugar, and 6 tablespoons melted butter until well combined. Press the mixture into the bottom of the prepared pan, using a flat-bottomed glass to press it down firmly.
In a large bowl, beat 24 ounces of cream cheese and 1 cup of sugar together until smooth. Add 4 large eggs, one at a time, beating well after each addition. Add 1 cup sour cream, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract, and beat until well combined.
Divide the cheesecake mixture in half. In one half, mix in 2 tablespoons of matcha green tea powder until well combined. In the other half, mix in 2 tablespoons of black sesame seeds until well combined.
Pour the plain cheesecake mixture over the crust in the pan. Then, dollop spoonfuls of the matcha green tea cheesecake mixture over the top. Swirl the two mixtures together with a knife or spatula to create a marbled effect. Bake the cheesecake for 55-60 minutes, or until the centre is set and the top is lightly golden.
Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours or overnight.
When ready to serve, remove the cheesecake from the pan and slice it into wedges. Serve with a side of red bean paste or diced mango, if desired. Enjoy!
Serving Size 12 equal pieces and that each slice contains approximately 1/2 cup of cheesecake filling
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make sure to use room-temperature cream cheese for the filling, as this will make it easier to mix and result in a smoother texture.
If you don't have graham cracker crumbs on hand, you can make your own by pulsing graham crackers in a food processor until they are finely ground.
Be careful not to overmix the cheesecake filling, as this can cause it to become too airy and result in a less creamy texture.
If you don't have a springform pan, you can use a regular 9-inch cake pan with a removable bottom. Just make sure to line the bottom and sides of the pan with parchment paper to make it easier to remove the cheesecake after it has chilled.
If you prefer a firmer cheesecake, you can bake it for an additional 5-10 minutes or until the centre is set and the top is lightly golden. Just be careful not to overcook it, as this can cause it to become dry and crumbly.
If you have any leftover cheesecake, store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months, just be sure to wrap it well in plastic wrap and foil before placing it in the freezer.