Little matcha cheesecake {un petit gateau de fromage au matcha}

I love blueberries with green tea, I think it’s such a mellow and well-balanced pairing. I adapted Dorie Greenspan’s cheesecake recipe from her book, and changed it up quite a bit. I found hers slightly too sweet and salty, but texture wise, it was perfect for me- dense yet still fluffy..? And very creamy. Besides adding matcha powder and reducing the salt (I left the sugar amount as it was, as the bitterness of the green tea would need it) , I swapped the graham cracker crust for an oreo one. I just thought it’ll be a better crust for the green tea.

For an 8″ springform pan
1) Butter and line a springform pan and cover the base with 3 layers of foil. Preheat oven to 180ºC.

Oreo Crust
♡1 pack oreo cookies, cream removed
♡1 tablespoons sugar
♡55g unsalted butter, melted

1. Bash the cookies into crumbs, and mix with the sugar and melted butter.
2. Press into the base of the cake pan. I like to level the surface by pressing a slightly smaller cake pan into the one I’m using.
3. Bake in the 180ºC oven for 10 minutes

Matcha Cheesecake
♡600g cream cheese, at room temperature
♡160g sugar
♡1/4 teaspoon salt
♡1 1/2 teaspoons vanilla
♡3 eggs, at room temperature
♡215ml heavy cream
♡27g matcha powder

1. Beat the cream cheese with a stand mixer for 5 minutes.
2. Stream in the sugar and salt and continue beating for another 4 minutes until light and creamy.
3. Add eggs in 1 by 1 and then the vanilla.
4. Mix the heavy cream and matcha powder together. This will form a very thick paste. What I did was I thinned it with some of the cream cheese/egg mixture. When it’s slightly more liquid, pour this green tea “sludge” into the batter and beat it in. I do this so the matcha will be incorporated properly and won’t form lumps in the batter.
5. Bring water to a boil in a kettle and pour into a roasting dish larger than the cake pan, then place the cake pan in the bain marie.
6. Bake at 150ºC for 1 hour 15 minutes. The time varies according to your oven. It’s done when it jiggles only just slightly in the middle.
7. When baked, let it cool in the oven then chill in the fridge overnight. The texture improves after a few hours of refrigeration.

Blueberries & Cream

♡250ml cream
♡a handful of blueberries

1. Whip the cream to medium to stiff peaks and either simply spread it over the chilled cake or pipe it on. I chose the latter and piped it with a St Honoré tip.
2. Scatter blueberries over the cream.