Matcha cheesecake with fruity gems
This creamy cheesecake with a rich biscuit base blends the earthy notes of matcha green tea with the sweet chewiness of dried fruits, creating a dessert that's both unique and delightful.
Preparation
Step 1
120 g dark biscuits – 70 g butter
Heat the butter and blend it with the biscuits in a food processor, then place on the base of a baking mould (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. Leave to cool in the fridge for 6 hours after baking.
Slice and serve in slices garnishing with chopped almonds.
Recipe-ID: 1362
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120 g dark biscuits – 70 g butter
Heat the butter and blend it with the biscuits in a food processor, then place on the base of a baking mould (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.
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. Leave to cool in the fridge for 6 hours after baking.
Slice and serve in slices garnishing with chopped almonds.
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