Chocolate matcha and vanilla bean cheesecake
You’ll want to skip the meal and head straight to dessert with this stunning chocolate cheesecake.
What is it about cheesecake that makes otherwise sane, mature people swoon at the sight of a pretty one? As a frequent swooner, I can’t say I know what it is. But I will happily contribute to the problem by whipping up yet another amazing cheesecake using a few new ingredients that keep this heavenly cake current, trendy and awesome tasting.
Matcha is green tea powder, and adds a subtle fresh flavor. Vanilla bean and dark chocolate are two good old flavors that are tried and true foundations for a dessert, and when used correctly, complement the star of the show – in this case matcha – beautifully.
Roll up your sleeves and get baking, and then prepare to catch those swooning friends!
- 2 1/2 cup chocolate cookie crumbs (approx. 24 chocolate Oreos)
- 1/4 cup coconut oil or Earth Balance
- 2 tablespoons sugar
- 4 8-ounce packages reduced-fat cream cheese, room temperature
- 5 ounces vanilla skyr (strained nonfat yogurt)
- 1 1/3 cup sugar
- 2 tablespoons flour
- 4 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1 tablespoon matcha powder
- 1/2 cup coconut milk
- 8-9 ounce chocolate chips or chunks
- 1 cup chocolate chips or chunks
- Several small leaves, washed and dried
- 6-8 matcha oreos (I used Trader Joe’s), ground
Preheat oven to 325. Fill a 9x13 pan halfway with water, and place on lower rack of oven.
Place cookies, Earth’s Balance and sugar in processor. Pulse until smooth.
Press crumbs into the bottom, and slightly up the sides, of a 10” springform pan.
In a large bowl or stand mixer, beat cream cheese, skyr, sugar and flour until smooth. Add eggs, beating after each one for 15 seconds.
Separate batter into two bowls. Add vanilla bean paste to one, matcha powder to the second.
Pour vanilla batter over crust, followed by a gentle pouring of the matcha batter.
Bake for 55-65 minutes, or until center is just set. Turn off oven, and leave door ajar to bring cake to room temperature slowly. Leave in oven for 10-15 minutes. Remove from oven and transfer to wire rack. Allow to cool for one hour before refrigerating.
To make ganache, heat milk. Remove from heat, and stir in chocolate until melted. Drizzle over cake and down the sides. Before ganache hardens, sprinkle with ground matcha oreos for a beautiful green finish.
To make leaves, brush melted chocolate on the back of cleaned and dried leaves. Cover completely, all the way to the edges. Refrigerate or freeze for one hour to harden. Working quickly so chocolate doesn’t melt, carefully peel back the leaf from the chocolate, and place on top of cake. (You may also wear food-grade gloves to prevent fingerprints and melting spots.)
Related Topics: Desserts