Japanese Matcha Cheesecake with Berries
Highlighted under: Culture Inspired Recipes
Indulge in the delicate taste of Japanese Matcha Cheesecake topped with fresh berries. This creamy dessert combines the earthy flavors of matcha with the sweetness of seasonal fruits, creating a perfect balance that will delight your taste buds.
This Japanese Matcha Cheesecake is a delightful twist on the classic cheesecake. The vibrant green matcha not only adds a unique flavor but also a beautiful color that makes this dessert a stunning centerpiece for any gathering. The addition of fresh berries adds a burst of sweetness and a touch of freshness to every bite.
Why You'll Love This Cheesecake
- Rich matcha flavor with a hint of sweetness
- Creamy texture that is both light and satisfying
- Beautifully topped with fresh, vibrant berries
The Art of Matcha
Matcha is a finely ground powder made from specially grown green tea leaves, offering a unique flavor profile that is both earthy and slightly sweet. Originating from Japan, this vibrant green powder has gained popularity worldwide, not just for its taste but also for its health benefits. Rich in antioxidants, matcha is known to boost metabolism and enhance energy levels, making it a delightful addition to your culinary creations.
When incorporating matcha into desserts like cheesecake, it’s essential to select high-quality culinary-grade matcha. This ensures a rich flavor and vibrant color, elevating your dessert to an entirely new level. The distinct taste of matcha pairs beautifully with creamy textures, creating a harmonious balance that will impress your guests.
Choosing the Right Berries
The topping of fresh berries not only enhances the visual appeal of the cheesecake but also adds a burst of flavor that complements the rich, creamy matcha filling. Strawberries, blueberries, and raspberries are excellent choices, each bringing their unique sweetness and tartness to the dessert. Choosing seasonal berries can elevate the freshness of your cheesecake, making it a delightful treat any time of year.
When selecting berries, look for vibrant colors and firm textures. Avoid any that appear bruised or overly soft. Rinsing them gently just before serving will ensure they maintain their freshness while providing a juicy contrast to the creamy cheesecake. For an extra touch of elegance, consider adding mint leaves as a garnish.
Ingredients
Crust
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling
- 500g cream cheese, softened
- 100g granulated sugar
- 2 large eggs
- 200ml heavy cream
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- Fresh berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish (optional)
Make sure to use high-quality matcha for the best flavor.
Instructions
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed digestive biscuits with melted butter. Press the mixture into the bottom of a springform pan to form an even layer.
Make the Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, matcha powder, vanilla extract, and salt until fully combined.
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake for 50 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with fresh berries and garnish with mint leaves if desired.
Enjoy your delicious Japanese Matcha Cheesecake!
Storage Tips
To maintain the freshness and flavor of your Japanese Matcha Cheesecake, store it in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent it from absorbing other odors. The cheesecake can be kept refrigerated for up to five days, making it a great make-ahead dessert for gatherings.
If you have leftover cheesecake, consider freezing individual slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container. This way, you can enjoy a piece of this delightful dessert whenever the craving strikes.
Serving Suggestions
For an elegant presentation, slice the cheesecake into wedges and serve it on chilled plates. Drizzle with a light berry coulis made from pureed fresh berries and a sprinkle of powdered sugar for added sweetness. This not only enhances the visual appeal but also intensifies the berry flavor in every bite.
Pair your cheesecake with a cup of freshly brewed green tea or a light dessert wine to complement the matcha flavors. This combination creates a delightful experience that highlights the unique qualities of the cheesecake while providing a refreshing finish to your meal.
Questions About Recipes
→ Can I use other flavors instead of matcha?
Yes, you can substitute matcha with other flavors like chocolate or fruit puree for a different twist.
→ How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cheesecake gluten-free?
Absolutely! Replace the digestive biscuits with gluten-free cookies for a gluten-free version.
→ What can I use instead of cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese alternative for a different flavor.
Japanese Matcha Cheesecake with Berries
Indulge in the delicate taste of Japanese Matcha Cheesecake topped with fresh berries. This creamy dessert combines the earthy flavors of matcha with the sweetness of seasonal fruits, creating a perfect balance that will delight your taste buds.
Created by: Anna
Recipe Type: Culture Inspired Recipes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Crust
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling
- 500g cream cheese, softened
- 100g granulated sugar
- 2 large eggs
- 200ml heavy cream
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- Fresh berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish (optional)
How-To Steps
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed digestive biscuits with melted butter. Press the mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, matcha powder, vanilla extract, and salt until fully combined.
Pour the filling over the cooled crust in the springform pan. Bake for 50 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with fresh berries and garnish with mint leaves if desired.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 180mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 6g