White chocolate and green tea cheesecake

    2 hours 25 min

    A Japanese-inspired, delicious green tea cheesecake! This recipe is one of my favourite desserts now! You will have to make your favourite biscuit base for the cheesecake before you get started.

    3 people made this

    Serves: 8 

    • 120g white chocolate, chopped
    • 225g cream cheese
    • 200g caster sugar, or to taste
    • 1 egg, beaten
    • 1 tablespoon green tea powder (matcha)
    • 1 teaspoon vanilla extract
    • 1 (23cm) prepared digestive biscuit base
    • 2 tablespoons whipping cream
    • 60g white chocolate, chopped
    • 1 tablespoon golden syrup
    • 1 tablespoon water

    Prep:10min  ›  Cook:30min  ›  Extra time:1hr45min chilling  ›  Ready in:2hr25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Melt 120g white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
    3. Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder and vanilla extract until creamy. Pour onto the digestive biscuit base.
    4. Bake in the preheated oven until centre jiggles evenly when cheesecake is lightly shaken, about 25 minutes. Let cheesecake cool, about 30 minutes.
    5. Bring cream to the boil in a saucepan. Stir in 60g white chocolate until smooth. Stir in syrup and water, in that order. Pour glaze on top of the cheesecake; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.

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