Recipe from Taste of Life | Preparation 20 minutes | Baking 55 minutes | All ready: second day | Serves 12
Simply delicious matcha cheesecake with black sesame bottom.
Ingredients
Sesame bottom:
-
180 g unsalted butter, cubed
-
240 g all purpose flour
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600 g almond meal
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120 g caster sugar
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1 yolk
-
a pinch of salt
-
60 g black sesame
Matcha cheesecake:
-
3 tbsp powdered matcha dissolved in 4 tbsp boiling water
-
500 g cream cheese
-
1/3 cup double cream
-
1/3 cup condensed milk
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3 eggs
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200 g white chocolate, melted
-
50g caster sugar
Directions:
Preheat
the oven to 180C. Prepare 23 cm diameter baking tin.
Sesame bottom:
Mix
together all dry ingredients. Add butter and beat until well combined. Mix in yolk and knead the dough. Line prepared tin with sesame dough and place in the fridge for the time when you will be preparing cheesecake.
together all dry ingredients. Add butter and beat until well combined. Mix in yolk and knead the dough. Line prepared tin with sesame dough and place in the fridge for the time when you will be preparing cheesecake.
Cheesecake:
Mix
cheese with chilled white chocolate, sugar, milk, double cream, eggs and matcha. When it;s creamy pour into tin with chilled pastry.
cheese with chilled white chocolate, sugar, milk, double cream, eggs and matcha. When it;s creamy pour into tin with chilled pastry.
Firstly
bake for 25 minutes in 180C then for 35 minutes in 160C. Cool down completely and freeze in the fridge for one night before serving.
bake for 25 minutes in 180C then for 35 minutes in 160C. Cool down completely and freeze in the fridge for one night before serving.
