Matcha Cheesecake with Whole-Grain Cookie Crumb Pie Crust
Delicious matcha cheesecake with cream cheese, yogurt and green tea powder on a whole-grain cookie crumb pie crust, topped with yogurt swirls.
Prep Time 20minutes
Cook Time 50minutes
2 Tbsp. Sugar
1/4 Tsp. Salt
4 Tbsp. Melted Butter
1 1/4 Cups Wholegrain Cookie Crumbs
680 g Cream Cheesee.g. Philadelphia
115 g Yogurtunsweetened
2 Tbsp. Matcha Powder
250 g Sugar
1/4 Tsp. Vanilla
Pinch of Salt
30 g Yogurtunsweetened
1 Tbsp. Powdered Sugar
Preheat the oven to 180°C (356°F). Mix cookie crumbs with sugar, salt and melted butter. Spread the dough onto a baking pan (I used one with 22 cm/8 inch ∅) and let it bake in the oven for 8-10 minutes.
Mix the matcha powder with 1/4 of the yogurt until it is completely dissolved. Beat the cream cheese for 2 minutes and add the matcha mixture together with the rest of the yogurt and sugar. Gently fold in the eggs and add the vanilla paste.
Pour the mixture onto the cookie base in the baking pan. In a separate bowl mix yogurt with powdered sugar and pour it drop by drop on top. With a toothpick or chopstick create swirls by circling in the form of the number eight.
Put the baking pan in the oven and bake for 50 minutes until it's light brown. Let it cool down and put it in the refrigerator for at least 2 hours.