Matcha Cheesecake with Sesame Nougatine Recipe
Happy Friday! Spring time is here and green is the colour, even when it comes to dessert!
Matcha is a green tea powder traditionally used in Japanese culture, such as in Tea Ceremonies. It is prized for its antioxidant levels, ability to boost metabolism and reduce cholesterol. Basically, it is green tea on steroids.
With Matcha, you get to reap every single ounce of the nutrients because the leaves are grounded and ingested in its entirety. It also means that its distinct flavours are much more prominent compared to infusing with other kinds of tea.
This cheesecake is more suited for adults because matcha on its own has a complex bitterness to it. Although here the Matcha is sweetened and balanced with the cream cheese, it’s still something I would save for my adult friends that aren’t into intense sweets rather than something I’d bring to a kid’s party. After all, matcha isn’t cheap and you want to save it for people that are more likely to truly appreciate it.
To complement its flavours, I made an easy sesame nougatine,which gives a toasty nutty flavour that goes very well with Matcha.
Visually, the sesame nougatine turns this easy cheesecake into something that looks elegant and polished. And you can enjoy imagining yourself as a professional pastry chef when you stick the pieces of nougatine onto the cheesecakes, I know I sure did!
Creamy matcha cheesecake with a piece of toasty sesame nougatine.
- 150g (1½ cups) Oreo Cookie Crumbs
- 1/3 cup (75g) Butter, melted
- 3 tbsp Water
- 1/3 cup (84g) Sugar
- 12g (2 tbsp) Matcha Powder
- 16oz Cream Cheese, room temperature
- 1 tsp Vanilla Extract
- 2½ tbsp Cornstarch, sifted
- 2 large Eggs
- 1/3 cup Heavy Cream
- ½ cup Milk
- 5g Corn Syrup
- 1ml Water
- 9g Unsalted Butter
- 11g Sugar
- 5g Black Sesame Seeds
- 5g White Sesame Seeds
- Pinch of Salt
- Preheat oven to 325F.
- Mix Oreo crumbs with melted butter in a bowl. Pour into a 9-inch spring-form cake pan and press to form an even crust. Bake for 5 minutes.
- In a small saucepan, heat water and 1/3 cup (84g) sugar until sugar has melted. Sift in Matcha powder in many additions and whisk vigorously each time to prevent lumps. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, on low speed (2 on Kitchen Aid), cream the softened cream cheese until completely smooth.
- Add green tea mixture and vanilla extract, blend on low speed until there is no streaks of green. Sift in cornstarch and continue to blend.
- Lower the speed to the lowest setting ("Stir" on KitchenAid) and beat in eggs until incorporated.
- Add heavy cream and milk and blend. Pour mixture into the spring-form pan.
- Set a small baking dish (such as a loaf pan) half filled with water in the oven to keep the oven moist. Bake cake for 45 minutes, until the edges are set and start to brown.
- Leaving the cake in the oven, turn off the heat and bake for 30 minutes using the residual oven heat. Remove the cake and let cool completely. Refrigerate overnight.
- In a small saucepan, bring corn syrup, water, butter and sugar just to a boil.
- Remove from heat and stir in sesame seeds and salt.
- Pour mixture onto a silicone baking pad (such as a Silpat). Top with another silicone baking pad and flatten slightly with a rolling pin. Let cool.
- While mixture is cooling, preheat oven to 340F.
- When the oven is ready, place the silicone baking pad on a metal baking sheet, peel off the top baking pad and bake for 15 minutes, until the sugar browns.
- Remove from the oven, let cool completely and break apart into pieces to use as cake decoration.