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
24 x 30cm tray
Digestive/Marie biscuits crushed
white chocolate melted
green tea matcha powder
caster sugar (to taste)
caster sugar (to taste)
blueberries/raspberries (or why not both?) or the flesh of 2 passionfruits
white chocolate melted to be drizzled on top if desired
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.