If you’ve been with me for awhile then you’re probably familiar with my family’s obsession with ALL things matcha green tea flavored. So when it comes to our celebrations, I’m constantly trying to think of different ways to incorporate the finely ground matcha green tea powder in our desserts
We’ve done…..
- Green Tea Souffles
- Green Tea Tiramisu
- Matcha Chocolate Pocky Cake
- Matcha Mousse Chocolate Tart
- Matcha Green Tea Cake filled with Green Tea Mousse
- Matcha Macarons filled with Ganache
You’d think we’d be sick of it all by now—but of course, we can’t seem to get enough of it!
There are even some health benefits to matcha — high in antioxidants, can assist with your concentration and help to detox. And if you use it in baked goods like I do, it finishes into a beautiful green hue –perfectly festive for the holidays.
To close out my year as a Davidson’s Dozen, I thought I would take one of our favorite ingredients and combine it with their Safest Choice® pasteurized eggs. The end resulted in a rich and decadent Matcha Green Tea Cheesecake.
There are several different forms cheesecakes. Some are baked and some are unbaked like my Matcha Green Tea Icebox Cheesecake. There are fruit flavored, chocolate based and some are light and airy whereas others are rich and dense.
I generally prefer a denser texture –more along the lines of a New York style cheesecake –which is how this baked Matcha Green Tea Cheesecake was inspired by.
The crust of the cheesecake started off with chocolate sandwich cookies that I threw into the food processor — cream filling and all. Once the cookies were pulsed into the texture of sand, it’s then mixed with some melted butter and baked off in a springform pan for a few minutes to set.
The filling is a combination of cream cheese, sour cream (for that added bit of tang), sugar, Safest Choice® Eggs, and a hefty dose of ground matcha green tea. Davidson’s Safest Choice® Pasteurized Eggs are all-natural, hormone and antibiotic free which all leads towards a delicious farm-fresh flavor. They give the cheesecake a smooth and creamy consistency that your loved ones will adore for the holidays.
The cheesecake is then baked in a water bath to provide moisture in the oven so that the top doesn’t crack. After chilling in the fridge overnight, it’s then topped with matcha flavored whipped cream. And I’ve got to admit–it tastes fantastic! Chocolate pairs especially well with matcha — the green tea is slightly bitter and balances the sweetness from the cake.
If you’d like the recipe for my Matcha Green Tea Cheesecake, click here. And if you need other delicious ideas for your holiday events, visit the recipe center at SafeEggs.com for cocktails, appetizers, entrees and desserts!
Happy Holidays!
*DISCLOSURE: As a brand ambassador for the Safest Choice™ pasteurized eggs, I was compensated for the creation of this recipe and post. However, as always, all opinions are 100% my own.*
theculinarychronicles.com 