I love Matcha. I love the mellow, long lasting caffeine kick that I get from it, which unlike coffee, doesn't leave me jittery. My favorite way to enjoy matcha lately with the hot weather, is on ice. Robin at Steeped Tea sent me some of their lovely matcha, and I was excited to get started on this recipe. By the way, this is not a sponsored post. I just happen to love their teas. And Robin is awesome, too!I
I do love to drink this tea, but I made this Matcha Sesame Cheesecake so that I could experiment with using some matcha in a recipe.
Matcha green tea is a very trendy drink right now, and for lots of reasons. Many studies have documented the health benefits of green tea. The pure, green powder has high levels of antioxidants and flavenoids. By steeping the tea, you are drinking the tea infused water, which is great and gives you all of those antioxidants and flaveniods. In small doses. When you drink matcha, you are drinking the actual tea, leaves and all. This powdered form is very minimally processed and not exposed to heat. So it stands to reason that this would multiply the health benefits even further.
I'm not going to say that cheesecake is a healthy food. It's a treat, of course. It's cream cheese and eggs and sugar. But, hey, i'm thinking, why not put some antioxidants in there too? Matcha gives this cheesecake a unique flavour and colour and combined with the black sesame seeds, a bit of an Asian kind of twist.
This cheesecake is not too sweet, which was my intention. But if you like a sweeter dessert, you can increase the sugar. I topped the cheesecake with kiwi slices because they echo the colour and black sesame seeds in the cheesecake, and the kiwi also really complements the flavours of green tea and sesame. I didn't realize that my kiwis were the golden fleshed ones until I sliced them. Green ones would have looked better for my photos, but these golden kiwi beauties worked out just fine. Toasting the sesame seeds brings out the oils in the seeds, enriching the sesame flavour.
Makes 1 9″ cheese cake.
- 1 1/4 cups graham wafer crumbs
- 1/4 cup butter, melted
- 2 tbsp black sesame seeds
- 2 250 gram (8 oz) packages cream cheese, softened
- 2 large eggs
- 1/2 cup icing sugar
- 1 tsp rice vinegar
- 1 tsp vanilla extract
- 1 tbsp matcha green tea powder
- kiwi slices
- In a bowl, mix together crumbs and melted butter.
- Press the crumb mixture onto the bottom of a 9 inch spring form pan. Heat oven to 350°. Toast sesame seeds by spreading in a dry pan and put over low heat for about 5 minutes. Allow to cool.
- In a mixer or with electric beater, combine cream cheese, eggs, and sugar and beat until smooth. Add vinegar, vanilla, and matcha powder and beat until combined.
- With a spatula, fold in toasted sesame seeds.
- Spread mixture in spring form pan on top of the crust.
- Bake in center of oven for about 45 minutes, or until cake is set, but still slightly jiggly when you shake the pan.
- Allow to cool on a wire rack.
- Refrigerate for at least an hour before serving. Top with kiwi slices.