Roppongi recipe: White chocolate matcha cheesecake

Does the words chocolate and cheesecake also make your mouth water? Hold on tight because I'm sharing a super delicious cheesecake recipe with white chocolate and, how could it be otherwise, a Japanese twist: matcha tea powder in this case.

Matcha?

Chances are you've come across matcha in cookies, cakes, ice cream or a latte, to name just a few treats. Did you know that they originally used this fine Japanese green tea powder in the traditional tea ceremony? This intense green foamy mass has a rather bitter taste, you have to like that. But as a seasoning, matcha is really one to remember!

Video

I love scouring the internet for Japanese recipes to share with you. That's how I came up with the recipe for this delicious 'White chocolate matcha cheesecake'.

Ingredients

for the bottom:

• 100g white Oreo
• 15ml milk

for the filling:

• 100g white chocolate
• 200g cream cheese
• (20g sugar)
• 200ml whipped cream
• 6g = 3 leaves of gelatin
• 45ml water
• 3g Matcha
• 15ml water

also needed:

• a square cake tin of 15x15cm
• baking paper
• a satay or cocktail stick

In the video you can see that she also adds 20g of sugar, which I left out because the cheesecake is sweet enough without it!

Preparation method

1. Place the cookies in a plastic bag and crush them with a rolling pin, add the milk to the crumbs and mix everything together well.
2. Line the baking tin with baking paper, spoon the biscuit mixture onto the bottom and spread it out using the bottom of a glass, etc.
3. Place the mold in the refrigerator until use.
4. Break the white chocolate into pieces and melt them in a bain-marie, adding the sugar if necessary.
5. Mix the matcha with the water until you get a paste, do not make it too watery.
6. Place the gelatin leaves in cold water for 5 minutes, then put them in a pan with 45ml of water, place the pan on the heat and let the leaves melt. Do not let the water boil and allow the dissolved gelatin to cool briefly to room temperature.
7. Beat the cream cheese in a bowl, add the whipped cream in parts and mix everything well. You want a nice, smooth mass.
8. Add the cooled gelatin and mix everything together quickly, without lumps.
9. Finally, it is the turn of the melted chocolate, mix it evenly into the mixture.
10. Stir 2 tablespoons of cheesecake batter into the matcha.
11. Pour the rest of the batter into the baking tin with the Oreo base.
12. Spoon about 8 rounds of the matcha mix onto the cake, take a satay or cocktail stick and make a marble pattern.
13. Place the cheesecake in the refrigerator until it is firm enough. Cut it into your favorite shape and enjoy it! Please share!

Buy good matcha

🍵 And... are your taste buds on edge now and are you looking for a nice matcha to get started? Tell!

💬 Tell me, are you going to try this too?

The author: Ingrid Beyer

Ingrid from Happlify crew member Roppongi is a far too modest Japan expert who can tell you all the ins and outs. Roppongi is the webshop for lovers of Japan, design, good food, tea and DIY. Visit Roppongi and the blog regularly for the quickest trip to Japan. Ingrid's blog posts >