Matcha Cheesecake

Did anyone used to watch Bernard's Watch?

I did! I did!!

Because, there are days, even weeks, that have passed when I have actually forgotten that my blog existed. It's not that I'm getting tired of it/ bored of it/ found some superior hobby to baking (because, frankly, the day that happens is the day I'll understand the Principles of Microeconomics), more that I don't have time.

So as I was in bed reading about the second welfare theorem after having written the third essay of the week, BAM, I had an IDEA. Actually, the idea hit me.

In the form of a magical time-stopping pocket watch. Oh yes.

I mean, wasn't it just a month ago that they discovered those proton neutrino thingies that travelled faster than the speed of light? So there. Time travel is totally possible.

But whilst I wait for that watch to get invented, I shall talk a little bit about cheesecake.

Matcha cheesecake, in fact.

So what is matcha? It's green tea powder, used in Japan in tea ceremonies to well, make tea. Now, it's used in anything from mochi, to flavouring ice cream, to vegetable tempura batters (the last one is new to me too).

(Don't get weirded out, there's an all garlic restaurant in London & Stockholm that serves garlic cheesecake. Now that's weird).

It's quite expensive (at about £11 for a 30g tin), but you really don't need very much to make tea or bake with. I actually added quite a lot (about 3 tablespoons) to my recipe because I didn't feel like I could taste it otherwise. But that's just me, I can't taste coffee until I'm practically eating the beans :)

A couple of things: this is a baked cheescake, so has a slightly difference texture to the gelatin ones. Especially this one, its a bit more sticky and less heavy. (This is bad, you will eat more than you realise you are eating.)

I baked it in a loaf tin, which didn't have a loose bottom, so I baked the cheesecake first and then topped it with the biscuit crust, then I flipped it over onto a plate. 

This cheesecake is also a little less sweet than the traditional New York ones, with a sort of bitterish-tea kick from the matcha. And then I added some whipped cream and chocolate sprinkles, although I think that if you are making it you can add shaved chocolate because it went really well together.

I also tried to swirl the matcha and make a nice pattern, but clearly that didn't work. So I put the cake on mahjong tiles to look nice instead. I hope it worked... (if not, uh, it was my dad's idea, so I'll shift the blame).

This recipe was again from my 'A World of Cake' book (as was where I got the recipe for my Burger Cake from). I don't have the book with me at uni, and I made this cheesecake a while ago, so I don't completely remember the recipe. I shall search my noggin for it though, because I know how much you are all dying to try this recipe :D

p.s. I just wanted to say I made this cheesecake before I started this term at Uni. God, I miss baking so much.

Japanese Matcha Swirl Cheesecake Adapted from ‘A World of Cakes’ Serves approximately 6 people, and takes approximately 30 mins, plus 40 mins baking time Crust 100g/1 cup oaty biscuits (I used Hobnobs) 50g/ ½ stick butter (melted) Filling and topping 250g/4 ounces cream cheese 200g/1 cup sour cream 75g/ ¾ cup sugar 2 eggs 2 tablespoons of cake flour 250ml/ 1 cup double cream 1 tbsp lemon juice 2 tablespoons of Matcha Chocolate powder/curls Make the crust Place the oaty biscuits in a plastic bag and break into crumbs (crush it with a rolling pin, that’s what I always do). In a bowl, mix the graham cracker crumbs with melted butter and milk. Press into the bottom of a cake mold using the back of a spoon. (I had to make the cake first then add the crust as I didn’t have a loose bottomed tin). Make the filling Preheat the oven to 180C (356F). Grease and line a 9lb loaf tin or 20” cake tin. Beat the cream cheese in bowl with an electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add egg yolks, one at a time, beating until just incorporated and scraping down after each addition, ensuring ingredients stuck at bottom of bowl are fully incorporated so as to avoid lumps. Add lemon juice and beat until just incorporated. Remove bowl from mixer; stir in half the cream and sour cream. Beat egg whites to soft peaks and fold into batter. Separate the batter into two bowls, and add the matcha into the second bowl, mixing well. Pour the non-matcha batter into the cake tin first, then the matcha one. Use a chopstick (for authenticity, of course) to swirl the batters around eachother. Bake until perimeter of cake is set, about 40-50 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove cake tin. Cool to room temperature. Whip the cream until soft peaks form, and spread on the top of the cake. Sprinkle some chocolate powder on top. This cheesecake can be refrigerated for up to 5 days.