Obsessed With Matcha? Try this Cheesecake (And This Cleanser)
January 1 | 2 minute watch
Words by Kerri Gordon
Originally published on | April 24
A fine, near-fluorescent green powder made from the specially grown leaves of the tea plant, matcha’s rise to latte superstardom succeeds centuries of Japanese ritual.
Matcha tea ceremonies became commonplace in Japan in the 16th century to bond a host and their guests, while establishing a sense of harmony, purity, respect and tranquillity (if you’re obsessed with Shogun, you’ve seen it in action). Though still practised as a ceremonial ritual, matcha’s striking hue, earthy flavour and health benefits have resulted in a global explosion of matcha-spiked drinks, desserts and skincare delights.
In celebration of the launch of Tatcha’s The Matcha Cleanse – a gentle, fragrance and soap-free daily cleanser that harnesses the calming, mattifying and antioxidant-rich properties of matcha – Sian Redgrave joined The MECCA Memo at SOMA Byron (the luxury wellness retreat made famous by the Nicole Kidman-starring miniseries Nine Perfect Strangers), to share her matcha Basque cheesecake recipe.
This impossible-to-stuff-up cake asks you to blister and burn its exterior, creating a deep umber crust and caramelised flavour – and, when sliced, revealing a light and creamy texture with a surprising pastel green hue. With Nine Perfect Ingredients you’ll likely already have, this is one you need to bake yourself to find out just how good it tastes…
Here’s how:
Sian Redgrave’s Matcha Basque Cheesecake
Ingredients:
450g full-fat cream cheese
200g caster sugar
4 large eggs
2 large egg yolks
2 teaspoons matcha powder
2 teaspoons vanilla extract
20g plain flour
12g cornflour
440mL whipping cream
Pinch of salt
Method:
To start, preheat the oven at 230°C for at least 30 minutes. Use this time to also bring your eggs and cream cheese up to room temperature. Line a 15cm (6 inch) round cake tin with two layers of baking paper – the paper should extend past the top of the tin by 5cm, as the cake will puff up as it bakes.
In a stand mixer, beat the cream cheese and sugar together on medium speed until smooth (about 2 minutes). (Note: you can also mix by hand, though this will take longer.)
Scrape down the sides of the mixing bowl, then beat in the eggs – one at a time – on medium speed until fully incorporated. Add the egg yolks, then beat again until fully incorporated.
Add the vanilla and beat until just combined.
In a separate bowl, sift in the flours and matcha powder and then whisk together. Mix with 50mL of the whipping cream until smooth (this will help prevent lumps). Add in another 100mL cream and mix to combine, then add in the remaining 100mL and mix until completely smooth.
With your mixer on a low speed, pour the matcha-cream mixture into the cream cheese mixture, until combined. Increase speed to medium and mix for a further 15 seconds to ensure everything is fully incorporated.
Pour your batter into the prepared baking tin. Tap the tin on the counter top to deflate any air bubbles, then bake at 230°C for 30 – 35 minutes.
Carefully remove the cake from the oven – the surface should have a dark, burnt-looking top. To see if your cake is done, you can do the ‘jiggle test’ (gently shake the tin from side to side); it should be wobbly only in the centre, but not too much around the edge.
Let the cake cool down in the tin for around 2 hours before removing, then remove from the tin and transfer to a wire rack to cool completely.
Serve wedges of cheesecake with a little extra whipped cream and a dusting of matcha.
