I am a huge tea lover. I drink tea a few times a day. I find it to be relaxing and truly enjoyable. I especially love to use tea in baking particularly the Green Matcha Tea. It provides not only a wonderful natural green coloring but the subtle taste of green tea always provides the perfect contrast to the sweetness of a cake. I have often desired to make my own version of Green Tea Cheesecake as I have often imagined how yummy it would be even though I haven't actually tasted one yet. Of course, naturally, I thought adding some white chocolate to this mix won't hurt at all. :)
The past few months, I have joined with some very talented bloggers to come up with recipes that suit a particular food theme. Each blogger gets the chance to pick a theme for a month that she is assigned. So when my turn came in March, I picked the color Green not only because it symbolizes the coming of Spring but also because I had this cheesecake in mind. The challenge was to use a naturally green-colored ingredient in a recipe. I knew from day one that this would be mine. Without further ado, Let's Celebrate Green and Welcome Spring with this luxuriously delicious Green Tea and White Chocolate Cheesecake!
Here are the other recipes on this series:
PISTACHIO BLUEBERRY CUPCAKES with a BLUEBERRY CREAM CHEESE FROSTING by Baking in a Tornado
KEY LIME CHIFFON CAKE by Crumbs in my Mustachio
COLCANNON CHEESY POTATOES with KALE by Lemony Thyme
ASIAN SALAD with CHICKEN by Tampa Cake Girl
CHOCOLATE MINT ZUCCHINI SWIRL BREAD by The Rowdy Baker
ROASTED TOMATO SPINACH FOCACCIA WITH PARM by Cooking from a Stay-at-Home-Mom
LOX ME UP and THROW AWAY THE KEY by Moore or Less Cooking Blog
MAPLE POACHED PEAR SALAD WITH WALNUT CRUSTED GOAT CHEESE by Hun, what's for dinner?
and yours truly, Manila Spoon.
For the Crust
6 Tablespoons Butter, melted
18 squares of Chocolate Graham Crackers (or small Choco Chip Cookies)
1 Tablespoon Sugar
For the Filling
2 (8 oz) package Cream Cheese, at room temperature
1/3 cup Sugar
1/4 cup Heavy Cream
7 oz White Eating Chocolate, melted
2 Eggs, at room temperature
1 1/2 Tablespoons, Green Tea Matcha Powder
For the crust
Heat the oven to 300 F. Butter a 9-inch springform pan and line it with a circled parchment paper. To make it easier to remove the cheesecake from the springform pan later - turn the removable base of the springform pan upside down. Do this before you add the crumb crust. This way the crumbs won't stick into the groove inside the pan. It would be easier to slide them onto a cake pan this way, too.
For the filling
In a heat-proof bowl over barely simmering water, melt the white chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.
In a mixer fitted with a paddle attachment, mix the softened cream cheeses until smooth and fluffy, scraping down the sides to eliminate lumps. Add the sugar and mix until smooth. With the mixer running, add the eggs one at a time, mixing well each time to ensure eggs are well-incorporated. Pour in the heavy cream and melted chocolate and add the green tea powder, mixing them all until smooth and green tea is well-blended, scraping down the sides a few times, if needed. There may be a spot of green tea here and there but that's fine.
Transfer the mixture to the prepared pan. Increase the oven temperature to 325F.
Place the pan in a larger baking pan. Fill that with hot water halfway up the side of the springform pan. Bake for 1 hour and 10 minutes.
Remove to a rack and let cool in the pan completely. Refrigerate overnight. I suggest making this 2 days ahead to develop more flavor. After 2 days the green tea taste would have mellowed down and provides a nice contrast to the white chocolate. It would just be the perfect balance of flavor by then. A subtle hint of green tea and then the sweetness of the chocolate plus the creaminess of the cheese all harmoniously work together to form such a wonderfully luscious and extraordinary cheesecake!
Serve this with some fresh berries as they complement the cheesecake very well.
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