Ultimate Creamy & Rich Matcha Cheesecake Bars ⋆ from Dough to Delight

It’s time for some matcha, so let’s indulge in this amazing matcha cheesecake!

So I recently discovered this really cute and small Japanese Supermarket nearby where we live and it is just amazing. I just love going to oriental supermarkets and stores and just be in awe by all the products they have. Personally, I am not that familiar with making Asian dishes, so every time I go to this supermarket I just try to pick something out I don’t know and make a dish with it. So this time this beautiful vibrant matcha powder caught my eye and I just had to buy it. Of course, I was familiar with matcha, you see it popping up everywhere nowadays, but I actually never used it before. So I just started out making some tea with it and fell in love with the umami flavor.

Health Benefits

I just couldn’t wait to make a dessert with this and to utilize its amazing natural color. The more I looked upon matcha, the more I found out it also has some amazing benefits for your overall health:

Rich with antioxidants you can also find the antioxidant catechins in matcha, which can help lower your blood pressure. The same antioxidants can also help lower your cholesterol levels.
Anti-inflammatory a different compound you can find in matcha powder is EGCG (Epigallocatechin gallate) which is known to be helpful against inflammations.
Improves metabolism and said to enhance the fat burning effect when exercising. (no you can’t just drink it and expect it to magically burn your belly fat)

To make this cheesecake you can just use a basic smashed cookie and melted butter base. For this cheesecake, I wanted to make it a little bit more special to enhance those beautiful earthy flavors of the matcha. You can always just make the cookie and butter base or even a store-bought one. But if you want to go the extra mile I would definitely recommend this toasted oats and sesame base. It just adds such beautiful tones to the cheesecake itself.

Ingredients

So for this recipe, I used a 12 by 20 cm rectangle tin which translated to 6 portions. You can easily double this recipe to make a cheesecake in a 23 cm or 9 inch round springform.

So for the smaller version, you will need for the base:

120 g | 1 1/2 cup rolled oats
35 g | 1/4 cup black sesame seeds
45 g | 1/4 cup coconut sugar or light brown sugar
1 tsp cinnamon
1 tbsp honey
3 tbsp butter, melted
1/2 tsp salt

For the matcha cheesecake filling:

250 g | 9 oz creamcheese at room temperature
200 ml + 50 ml heavy cream | 4/5 cup + 1/5 cup you will need those on 2 separate occasions.
100 g | 1/2 cup white chocolate, chopped (the finer the better)
2 tsp powdered gelatin
60 ml | 1/4 cup milk or any plant based alternative (oat would do great)
1 tbsp matcha

Method

For the oat base:

Preheat your oven to 175°C or 350°F.
Let’s start with making the base so it can cool down while you make the cheesecake filling. Mix all of your ingredients for the base in a bowl, except the butter! Line a baking tray with parchment paper and evenly spread your mixture on it.
Bake it in the oven for 15-20 minutes, giving the mix a stir every 5 minutes. If you are doubling the recipe it can take up to 10 minutes longer. You know it is done when is a nice golden brown color. Take it out of the oven and let it cool down.
Mix your cooled down oat mix with the melted butter and press it down in your lined baking form. You can press it down with the bottom of a glass. Set aside.

For the cheesecake filling:

Get your cream cheese in a big bowl and beat it down with a spatula to soften it up.
Now add the sugar to the creamcheese and give it a good mix until all the sugar is dissolved in the cream cheese.
Next put the milk and the gelatin in a small heatproof bowl, put the bowl over another bigger bowl with hot water and try to dissolve the gelatin in the milk by stirring it. When it is totally dissolved you can mix it in in the cream cheese mixture.
Get your chopped up white chocolate (the finer it is chopped the quicker it will melt) and put it in the microwave for about 30 second. If you can’t stir the chocolate yet, just put it back in for another 30 second until you can stir the chocolate.
Add the 200 ml heavy cream to your melted chocolate and mix until combined. Add this too to your cream cheese mixture and mix it in.
Put your matcha powder in a small bowl and add the other 50 ml heavy cream to it and mix it really well. Now this is your last component to mix in your cream cheese mixture.
Mix everything well and pour it on top of the oat base in your baking form. Now let this chill in the fridge for at least 5 hours. Enjoy this amazing matcha cheesecake with a nice cup of matcha tea!