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Matcha cheesecake with ube swirl
- Helena Busiakiewicz
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Serves 8 - 10
Easy
Prep: 30 mins
plus chilling
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Try our matcha cheesecake with ube swirl. Ube is a purple yam that features in Filipino desserts and sweets. It has a subtle vanilla-like flavour and pairs well with the earthiness of the matcha.
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Try our matcha cheesecake with ube swirl, then discover almond cake, matcha crêpe cake and matcha cupcakes. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.
Ube is a purple yam that features heavily in Filipino desserts and sweets, such as halo-halo – a mixture of sweetened fruits, beans, ice cream, jelly and ube halaya, which is a creamy ube spread. It has a subtle vanilla-like flavour and pairs well with the earthiness of the matcha. This cheesecake is inspired by Konveni Matcha Café in London, which makes a fantastic ube and matcha soft serve ice cream.
Matcha is a Japanese green tea powder. It has deep cultural significance in Japan and is traditionally celebrated in tea ceremonies. It’s also now widely enjoyed in many forms around the world – these recipes highlight its earthy, grassy flavour and vivid colour.
Matcha cheesecake with ube swirl recipe
Ingredients
Nutrition
-
90g salted butter
melted, plus extra for the tin
-
175g digestive biscuits
-
500g soft cheese
-
175g caster sugar
-
300ml double cream
-
1 tbsp matcha powder
-
½ tbsp ube extract
(we used McCormick Ube Extract)
Nutrition: per serving (10)
- kcal498
- fat39g
- saturates24g
- carbs31g
- sugars23g
- fibre1g
- protein4g
- salt0.8g
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Method
-
step 1
Butter the base of a 20cm springform tin and line with baking paper. Blitz the digestives to a fine crumb using a food processor. Tip into a medium bowl, then stir in the melted butter until the mixture has the consistency of wet sand. Press into the tin using a spoon, making sure it is well packed down into an even layer, then chill while you make the filling.
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step 2
Put the cheese, sugar and cream in a large bowl, and whisk using an electric whisk for 3-4 mins until aerated and smooth.
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step 3
Divide the mixture evenly between two medium bowls. Sift the matcha over one of the bowls and whisk using an electric whisk until evenly green and smooth. Pour the ube extract into the second bowl and mix using a spatula until evenly purple and smooth.
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step 4
Alternately dollop the matcha and ube fillings into the tin, trying not to mix them too much. Once all the filling has been added, give the tin a firm tap on a worksurface to help level it out, then gently smooth the surface using the back of a spoon or palette knife, creating little swirls on top. Do this gently – you want a marbled effect but don’t want to combine the colours too much or it can become muddy looking.
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step 5
Chill for at least 3 hrs or overnight. When you’re ready to serve, slice into thick wedges.
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Authors
Helena Busiakiewicz
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