Matcha cheesecake with fruity gems

5 1 ratings

Total time415 mins

15 minspreparation time

40 minscooking time

360 minscooling time

This creamy cheesecake with a rich biscuit base combines the earthy notes of matcha green tea with the sweet chewiness of dried fruits, creating a dessert that's both unique and delightful.

Ingredients

2 portion(s)

Cake base:

120 g

plain sweet biscuits

70 g

butter

Cheesecake:

250 g

cream cheese

1 tbsp

matcha tea

60 g

icing sugar

40 g

wheat flour

1 tsp

lemon zest

1 tsp

orange zest

egg

120 ml

sour cream

20 g

raisins

20 g

dried cranberries

20 g

dried apricots

30 ml

Kikkoman Naturally Brewed Soy Sauce

Garnish:

20 g

salted almonds

Nutritional facts (per portion):5497 kJ / 1313 kcal

85 gFat

21 gProtein

115 gCarbohydrates

Preparation

Step 1

120 g plain sweet biscuits – 70 g butter

Melt the butter and blend it with the biscuits in a food processor, then press into the base of a loose bottomed cake tin (with a diameter of 18 cm). Place in the fridge for 30 minutes.

Step 2

250 g cream cheese – 1 tbsp matcha tea – 60 g icing sugar – 40 g wheat flour – 1 tsp lemon zest – 1 tsp orange zest – 1  egg – 120 ml sour cream – 20 g raisins – 20 g dried cranberries – 20 g dried apricots – 30 ml Kikkoman Naturally Brewed Soy Sauce

Mix the cream cheese, matcha tea, icing sugar, wheat flour, lemon zest, orange zest, egg and sour cream until smooth, then add the finely chopped dried fruit and season with Kikkoman Soy Sauce.

Step 3

20 g salted almonds

Pour the mixture from step 2 onto the cooled base from step 1 and bake at 160 °C for about 40 minutes. Once baked and then cooled, leave to chill in the fridge for 6 hours.
Garnish with chopped almonds and serve in slices.

Recipe-ID: 1362

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

120 g plain sweet biscuits – 70 g butter

Melt the butter and blend it with the biscuits in a food processor, then press into the base of a loose bottomed cake tin (with a diameter of 18 cm). Place in the fridge for 30 minutes.

250 g cream cheese – 1 tbsp matcha tea – 60 g icing sugar – 40 g wheat flour – 1 tsp lemon zest – 1 tsp orange zest – 1 egg – 120 ml sour cream – 20 g raisins – 20 g dried cranberries – 20 g dried apricots – 30 ml Kikkoman Naturally Brewed Soy Sauce

Mix the cream cheese, matcha tea, icing sugar, wheat flour, lemon zest, orange zest, egg and sour cream until smooth, then add the finely chopped dried fruit and season with Kikkoman Soy Sauce.