Make Ahead
by: Ebony Goh
July1,2021
4.3
6 Ratings
- Makes 24 x 30cm tray
Jump to Recipe
Author Notes
The original recipe (which is not green tea and white chocolate flavoured but just vanilla flavoured) comes from a Canadian restaurant that was passed down to my mum from her friend. I have adjusted the sweetness and overall taste of this recipe so that it is not too sweet, not too heavy and with that lovely green tea flavour, it even leaves a little bit of freshness in your mouth with every bite!
NOTE: The batter should not be higher than the pan (to ensure that the cheesecake remains the shape of the pan throughout the whole cooking process). The baking pan should be around 5cm deep. I personally used a 21cm springform cake tin (that is about 7cm high) as this meant I could remove the cheesecake easily later on. Remember to line the tin you're using with baking paper so that it is easy to remove when cutting! —Ebony Goh
What You'll Need
Ingredients
- Crust
- 250 gramsDigestive/Marie biscuits crushed
- 80 gramsbutter softened
- Filling/Topping
- 500 gramscream cheese
- 1 egg
- 50 gramswhite chocolate melted
- 20 gramsgreen tea matcha powder
- 1 tablespoonlemon juice
- caster sugar (to taste)
- FOR TOPPING:
- 1/4 cupcaster sugar (to taste)
- 250 gramsblueberries/raspberries (or why not both?) or the flesh of 2 passionfruits
- 1 cupsour cream
- white chocolate melted to be drizzled on top if desired
Directions
- For the crust, mix softened butter and crushed biscuits together and pat down on the bottom of baking paper lined baking tray (24 x 30cm tray).
- Add more butter if the biscuit base is not firm enough or is still crumbly.
- For filling, beat the cream cheese, egg, green tea powder, and lemon juice together in a metal bowl until light and creamy.
- While mixer is still on, pour melted white chocolate into mixture being careful not to pour the chocolate directly on the whisk attachment to avoid splatter.
- Taste mixture, if it is not sweet enough, add caster sugar or more melted white chocolate if desired and beat mixture until well combined.
- Spread mixture over biscuit base using a spoon first to dollop the mixture onto the base evenly spread apart. This will ensure your base doesn’t crumble and move while you spread. Then use a spatula to smooth out the top of the cream cheese filling. Don’t worry if it doesn’t look pretty, it will be covered!
- Bake for 15-20 minutes at 160°C.
- Remove cheesecake from the oven and let it cool for about 5 minutes.
- In a separate bowl, mix the sour cream and 1/4 cup of caster sugar (to taste) together.
- Pour sour cream mixture over cooled cheesecake.
- Bake again for another 10 minutes at 160°C.
- Remove cheesecake from the oven and let it cool before putting it in the refrigerator. Let it chill for at least 8 hours.
- Add fruit toppings of your choice and drizzle white chocolate on top of fruit if desired.
Tags:
- Cake
- Cheesecake
- Cream Cheese
- Lemon Juice
- Sour Cream
- White Chocolate
- Make Ahead
- Dessert
See what other Food52ers are saying.
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Bethany Kirk
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Saskia Ashton
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jessicamclement
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Ebony Goh
Popular on Food52
16 Reviews
Hiromi M. July 22, 2018
I made this for our party. After adding 50g of white chocolate, it was not sweet at all! I added close to another 50g of white chocolate and it still was not sweet. I usually halve sugar amount a recipe calls for, so this was a surprise. Then I kept adding sugar until it was sweet enough. Not sure how much I ended up adding. I would say more than 1/4 of sugar.
I also melted small amount of dark chocolate and poured onto the crust. Oh and I used shortbread cookies as a crust also.
I made a few modifications, but it was a huge hit! My friends wanted a recipe.
Baking time seems short compared to other recipes, but it was fine.
Bethany K. April 26, 2016
The cooking time on this seems very short for a cheesecake. Other recipes I'm looking at bake for nearly an hour. Does it really only need 30 minutes total?
Ebony G. April 26, 2016
Hi Bethany, yes, the recipe only needs that long in the oven! The cheesecake mixture should be thick/cooked enough for the sour cream to happily sit on top after about 20mins in the oven (-:
Saskia A. January 15, 2016
How much caster sugar do you suggest or normally use?
Ebony G. January 15, 2016
Hi Saskia!
I use a bit less than 1/4 cup of castor sugar for the topping. As for the filling, I use about 1/4 cup castor sugar since the rest of the sweetness comes from the melted white chocolate. Hope this helps!
Amy November 23, 2015
I made this and it's absolutely delicious, but it was not sweet at all in fact it was kinda salty! And I have added more sugar to both the green tea part and sour cream part. Did I do something wrong that this is not sweet at all?
Ebony G. November 23, 2015
Hi Amy, that's strange it should taste sweet and not salty. Perhaps you might've missed adding enough caster sugar in the cream cheese filling (in the recipe it says add caster sugar to taste). Happy that you liked it nonetheless ( :
Lili June 26, 2015
I just made this for a birthday surprise for a 'baking buddy' at the office who loves matcha. In fact she brought me matcha powder from Tokyo and I've only now used it! I'll let you know how it goes
Ebony G. June 26, 2015
How exciting—hope it turns out really well! : )
jessicamclement February 13, 2015
I made this for a dinner party last night and it was a huge hit! Great recipe!
Ebony G. February 13, 2015
Thanks! I'm so glad it worked out for you : D
karen September 29, 2014
how much sour cream should you use?
Ebony G. September 29, 2014
Hey Karen, thank you for pointing that out! I just fixed the recipe ( :
Ebony G. July 23, 2014
@juntt thank you for your kind words :')
juntt July 23, 2014
oh my this looks really delicious! keeper! =D
Ebony G. July 23, 2014
Thank you for your kind words :')
