Matcha Swirl Cheesecake
Ingredients
The crust
-
1 ¼
cups
chocolate cookie crumbs
-
2
tablespoons
white granulated sugar
-
¼
teaspoon
kosher salt
-
4
tablespoons
unsalted butter, melted
The cheesecake filling
-
24
ounces
cream cheese, at room temperature
-
4
ounces
European-style yogurt, at room temperature
-
2
tablespoons
green Matcha powder
-
1 ½
cups
white granulated sugar
-
4
large
eggs
-
¼
teaspoon
pure vanilla extract
-
a pinch
kosher salt
The swirl
-
1
ounce
European-style yogurt
-
1
tablespoon
powdered sugar
Instructions
- Preheat the oven to 350°F.
- Mix cookie crumbs, sugar, salt, and melted butter in a bowl, then press into a springform pan and bake for 8-10 minutes.
- Cool the crust completely before adding the filling.
- Whisk matcha with 1 ounce of yogurt until smooth.
- In a mixer, beat cream cheese until fluffy, then add matcha mixture, reserved yogurt, and sugar, mixing until combined.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract and salt.
- For the swirl, whisk yogurt and powdered sugar until smooth.
- Pour cheesecake mixture into the crust, dollop with the yogurt mixture, and swirl with a skewer.
- Place the springform pan in a larger pan with 2 inches of water and bake for 45-50 minutes.
- Cool for 30 minutes, then refrigerate for at least 3 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
289
Total fat
20g
Total carbohydrates
23g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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