Ingredients:
Crust:
2.5 cup plain biscuit crumbs (something with low sugar)
4 tablespoons white sugar
1/2 teaspoon salt
160g butter, melted
Cheesecake filling:
680g cream cheese (room temp)
3 tablespoons European-style (not greek) yogurt
2 tablespoons green tea/matcha powder
1 1/2 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
pinch of salt
Other:
3 tablespoons European-style (not greek) yogurt
Method:
- preheat the oven to 175 degrees
- Grease 2 20cm pans
- In a bowl, mix biscuit crumbs, sugar, salt and melted butter
- Divide the mixture between cake pans (if using 2), and spread out evenly. Press into the bottom until packed tightly
- Bake in oven for 8-10 minutes until the top starts turning golden. Set onto a cooling rack to cool
- in a bowl, sift matcha powder into the yogurt and mix well. Ensure there are no lumps and mix is smooth
- Use an electric mixer with a paddle attachment, Beat cream cheese for about 2 minutes until smooth and fluffy. Add in Matcha yogurt mix and sugar. Mix til combined
- Add in eggs, one at a time, vanilla extract and salt
- The base should now be cool. Wrap the bottom of the cake pan with foil to ensure water does not get in and place cake pans into a roasting tray or deep oven tray
- Distribute the cheesecake mix into the cake pans
- whisk the 3 tablespoons on yogurt in a bowl to make it smooth. Then place dollops of yogurt into the cake mix. Using a skewer, spread the dollops around to make a marbled pattern
- Fill the roasting tray with 2-3cm of water and bake in the oven for 45 minutes. The edges should look cooked while the middle is still soft and wobbly
- Place on a cooling rack for 40 minutes then place it in the fridge to set overnight (minimum 4 hours). Do not remove from pan until the next day
