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–+ servings

Green Tea White Chocolate Cheesecake

Manila Spoon
A rich and luxurious GREEN TEA WHITE CHOCOLATE CHEESECAKE with a subtle hint of green tea and the yummy flavor of white chocolate!
5 from 13 votes
Print Recipe Save
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American, Asian, Japanese
Servings 16 slices

Ingredients
 

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

Instructions
 

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.
  • Pulse the chocolate graham crackers in a food processor or use a rolling pin to crush them to make coarse crumbs. Combine the melted butter, crushed graham crackers and sugar in a bowl and mix until evenly moistened. Press the crumb mixture into the springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Use the glass to help you form the side crust, too. Bake for 10 minutes. Set aside.

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 afterward.
  • 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.
  • Wrap the springform pan in heavy foil going up at least an inch above the edge of the pan. Ensure there's no tear anywhere so water doesn't seep through. Place the springform pan in a bigger pan and fill the latter with hot water up to the middle 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.
Keyword Green Tea White Chocolate Cheesecake
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