Work in this order: crust → cheesecake batter → mascarpone cream.
Finely grind the digestive biscuits in a food processor. If you don’t have one, put them in a zip-top bag and crush them with a rolling pin.
In a small bowl, mix the crumbs with the melted butter.
Spread the crumbs in the pan and press down firmly by hand.
Bake in an oven preheated to 160°C for 5 minutes, then set aside while you make the cheesecake batter.
Warm the heavy cream in a heatproof container in the microwave. Add the white couverture chocolate and stir with a spatula until melted. Letting it sit in the warm cream for 1 minute spreads the heat evenly through the chocolate; if it still hasn’t melted, microwave in 10-second bursts, checking each time.
In another bowl, loosen the cream cheese and sugar with a sturdy spatula.
Add the eggs and mix.
Add the melted chocolate cream and mix.
Add the sifted cornstarch and matcha powder and mix. If the batter has lumps, strain it through a sieve once.
Pour the batter into the pan and bake in an oven preheated to 160°C for 45 minutes.
Let the baked cheesecake cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours.
In a bowl, break up the mascarpone cheese and sugar with a hand mixer.
Add just a third of the heavy cream and whip on high speed.
Add the rest of the heavy cream and whip until thick.
Unmold the cheesecake and spread the mascarpone cream on top.
Smooth the cream neatly with an offset spatula.
Tips
You get the nutty crunch of the digestive biscuit base and the sweetness of the cream in every bite.
Putting the cheesecake in the refrigerator while it’s still hot creates a lot of condensation, so let it cool completely first.
Chill the cheesecake for at least 6 hours before slicing so it holds its shape and tastes its best.
For cleaner slices, dip the knife in hot water and wipe it dry before cutting. It keeps in the refrigerator for up to 4 days.
Matcha White Chocolate Cheesecake
Equipment: oven, mixing bowl, kitchen scale, sieve, food processor
Ingredients (1 batch)
- digestive biscuits 140g, digestives or graham crackers
- unsalted butter 60g
- cream cheese 280g
- egg 100g
- sugar 75g
- cornstarch 10g
- green tea powder (matcha) 15g
- heavy cream 200g
- white chocolate 80g, couverture
- mascarpone cheese 30g
- heavy cream 160g
- sugar 20g
Instructions
1. Work in this order: crust → cheesecake batter → mascarpone cream.
2. Finely grind the digestive biscuits in a food processor. If you don't have one, put them in a zip-top bag and crush them with a rolling pin.
3. In a small bowl, mix the crumbs with the melted butter.
4. Spread the crumbs in the pan and press down firmly by hand.
5. Bake in an oven preheated to 160°C for 5 minutes, then set aside while you make the cheesecake batter.
6. Warm the heavy cream in a heatproof container in the microwave. Add the white couverture chocolate and stir with a spatula until melted. Letting it sit in the warm cream for 1 minute spreads the heat evenly through the chocolate; if it still hasn't melted, microwave in 10-second bursts, checking each time.
7. In another bowl, loosen the cream cheese and sugar with a sturdy spatula.
8. Add the eggs and mix.
9. Add the melted chocolate cream and mix.
10. Add the sifted cornstarch and matcha powder and mix. If the batter has lumps, strain it through a sieve once.
11. Pour the batter into the pan and bake in an oven preheated to 160°C for 45 minutes.
12. Let the baked cheesecake cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours.
13. In a bowl, break up the mascarpone cheese and sugar with a hand mixer.
14. Add just a third of the heavy cream and whip on high speed.
15. Add the rest of the heavy cream and whip until thick.
16. Unmold the cheesecake and spread the mascarpone cream on top.
17. Smooth the cream neatly with an offset spatula.
https://hong-recipe.pages.dev/en/recipes/matcha-white-chocolate-cheese-cake/
Hong's Recipe