MANILA, Philippines — Ever since many people discovered how good matcha is when applied to cakes, cookies, pastries, breads, blended drinks, ice cream, and an assortment of desserts, many have never let go of it. Instead, matcha, a type of Japanese green tea, is now used in every imaginable sweet treat.
Chef Jill Sandique, one of the country’s most talented pastry chefs, took her favorite matcha to the cheesecake level.
“I wanted to make a cheesecake that has the subtle hint of matcha while keeping its New York vibe, plus a caramelized cookie crust that smells so much like Christmas with its cinnamon, nutmeg, mace, ginger, and allspice notes,” chef Jill explained.
She headed straight for her kitchen and whipped up this Matcha Marble Cheesecake. It’s simply marvelous! Bake one, too.
Matcha Marble Cheesecake
Ingredients:
For the crust:
1 1/2 cups caramelized biscuit crumbs
4- 6 tbsps. melted butter, or more
For the cheesecake batter:
600 grams Oligold Cream Cheese, softened
3/4 cup granulated sugar
3 large eggs
3 egg yolks
1 cup Vermuyten Topping Royale
1 tsp. pure vanilla extract
2 tsps. pure matcha powder, or as desired
Whipped Vermuyten Topping Royale
Strawberries, for garnish
Procedure:
1. Preheat oven to 150ºC. Grease a 20-cm. round pan with butter, then line the bottom with parchment paper. Set aside.
2. To prepare the crust, toss together caramelized biscuit crumbs and melted butter. Press firmly onto the bottom of prepared pan. Set aside briefly.
3. For the cheesecake batter: In a mixer bowl, put together cream cheese and granulated sugar. Beat at low speed and mix just until combined. Add eggs and egg yolks. Blend well. Lastly, add Vermuyten Topping Royale and vanilla extract. Do not overmix.
4. Measure 1 cup of cheesecake batter and pour into a small bowl. Sift matcha powder over the batter and blend well.
5. Pour half of plain cheesecake batter into prepared pan. Drop a tablespoon of the matcha-flavored batter alternately with the remaining plain cheesecake batter. Repeat procedure then swirl. Bake in preheated oven, bain-marie style (water bath), for 1 hour and 30 minutes, or until set.
6. Remove pan from oven and cool completely. Chill overnight.
7. The next day, unmold the cheesecake. Garnish with more whipped cream and strawberries. Enjoy!
*Yield: One 20-cm. cake.