Key ingredients:
For 8 people, here is what you need. Choose quality ingredients; they make all the difference.
- Melted butter: 90 g
- Caster sugar: 120 g
- Eggs: 3
- Philadelphia-style cream cheese: 600 g
- Thick crème fraîche: 200 g
- Matcha tea powder: 15 g
- Digestive biscuits or speculoos: 200 g
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon
Choosing matcha is no small detail: good matcha gives an intense colour and a well-balanced flavour, while low-quality matcha may make le dessert bitter.
Preparing the matcha cheesecake
1/ The base
The base is the foundation that must hold the entire filling: crunchy, yet compact enough not to collapse. First, crush the biscuits into fine crumbs, using a food processor or simply a rolling pin, then add the melted butter and mix until you obtain a sandy, even texture. Then pour the mixture into a 20 to 22 cm springform tin, pressing it down firmly with the back of a spoon or the bottom of a glass, before placing it in the fridge for around thirty minutes, until the base firms up and is ready to receive the matcha cream.
2/ The matcha cream
While the base rests in the fridge, prepare the cheesecake filling. Whisk the cream cheese in a large bowl to soften it, add the sugar little by little until smooth, then gently fold in the crème fraîche, vanilla and lemon juice. Sift the matcha before adding it—do not skip this step, as it prevents lumps and ensures an even colour—then, once it is fully incorporated, add the eggs one at a time without overwhisking: there is no need to incorporate air, as this could cause the matcha cheesecake to crack during baking.
3/ Baking
Preheat the oven to 150°C for 10 min, pour the mixture over the well-chilled biscuit base and smooth the surface with a spatula. For an even creamier texture, opt for baking in a bain-marie: gentler, it significantly reduces the risk of cracks.
- Baking: 150°C, 50 to 60 min
- Resting in a slightly open oven: oven switched off, 1 h
- Chilling: 4°C, at least 6 h
When it comes out of the oven, the centre should still wobble slightly. This is normal; it will firm up as it cools.
A few details make all the difference
Take your ingredients out of the fridge at least 30 minutes before starting: at room temperature, they mix much better. Always sift the matcha, without exception, to avoid small pockets of bitter powder and achieve an even result.
And do not overlook the chilling time; a full night in the fridge often gives the best texture.
What should you serve it with?
Red berries such as raspberries, strawberries or redcurrants bring an acidity that contrasts beautifully with the richness of the cream cheese. Citrus fruits work just as well: a few lime or yuzu zests are enough to enhance the dessert's freshness.
As for drinks, tea lovers often enjoy it with a Japanese green tea or a light matcha: the vegetal notes complement each other without ever masking the flavours of the matcha cheesecake.