Choc Choc Matcha Cheesecake

Ingredients: 9-inch cake

For chocolate shortcrust base:

• 85g unsalted butter - cubed, cold
• 2 tbs caster sugar
• 100g flour
• 1 1/2 tbs cocoa powder

For cheesecake batter:

• 600g Philadelphia cream cheese - softened
• 1 can (405g) sweetened condensed milk
• 3 large eggs
• 3 1/2 tbs matcha powder
• 50g white chocolate - coarsely chopped
• 1 tbs unsalted butter

Directions:

For chocolate shortcrust base:

• Preheat oven to 180°C.
• Place all ingredients for the crust in a food processor, process until you get a sandy mixture.
• Press into the bottom of a lightly greased and lined 9-inch pan. Bake for about 25 mins.
• Leave to cool.
• Wrap the outside of the pan with aluminium foil to avoid leakage of cheesecake batter and water from seeping into the pan while baking in a bain marie.

For cheesecake batter:

• Preheat oven to 160°C.
• Melt butter and white chocolate in a double boiler. Leave to cool a bit.
• Beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Beat in eggs one by one.
• Add one cup of cream cheese mixture to melted white chocolate. Mix well. Leave aside for the swirls.
• Whisk matcha powder into the rest of the cream cheese mixture. Whisk in 1/2 tsp at a time OR I would suggest dissolving the matcha powder in a bit of hot milk before adding to the cream cheese mixture to prevent lumps from forming.
• Pour green tea cream cheese mixture into prepared pan.
• Create swirls with the white chocolate cream cheese mixture. Here's a nice video on how to create the swirls.
• Bake in a water-bath for 45 mins - 1 hr or until center is slightly jiggly but perimeter is set.
• Leave to cool before refrigerating. The cheesecake will shrink as it cools, so run a paring knife around the edge of the cheesecake to prevent any cracks.
• The cheesecake is even better the next day!

 

http://www.pigpigscorner.com/2010/07/choc-choc-matcha-cheesecake.html