Matcha Blondie Burnt Cheesecake

Course: Dessert

Cuisine: Asian Fusion

Prep Time: 20

Cook Time: 40

Chill in the fridge: 8

Total Time: 9

Servings: servings

Calories: 381kcal

Author: Marvellina

Calling matcha lovers out there! This Matcha Blondie Burnt Cheesecake is going to be your new favorite dessert! A fudgy matcha blondie base topped with creamy, burnt matcha cheesecake – all baked in one pan. So easy and so good!

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US Customary - Metric

Equipment

Ingredients

For the Matcha Blondie Base

100 g white chocolate if it's a bar, chop into little pieces
70 g unsalted butter
50 g large egg from 1 large egg
60 g granulated sugar
½ tsp salt
1 ½ tsp matcha powder
60 g all-purpose flour

For the Matcha Burnt Cheesecake

454 g cream cheese 2 blocks
100 g granulated sugar
¼ tsp salt
100 g eggs from 2 large eggs
1 tbsp cornstarch
240 g heavy cream
2 tsp matcha powder

Instructions

Prepare the Pan

Line a 9 x 5 inch loaf pan (or 9-inch round or 8-inch square pan) with two layers of parchment paper, leaving some overhang for easy removal.

Make the Blondie Base

Melt white chocolate and butter together in the microwave (30-second intervals) or over a water bath. Stir until smooth.
Whisk in the egg, sugar, salt, and matcha powder until combined.
Fold in flour until no dry spots remain.
Spread the blondie batter evenly on the bottom of the prepared pan.
Chill in the fridge while preparing the cheesecake layer.

Make the Burnt Cheesecake Layer

Put cream cheese, sugar, salt, eggs, cornstarch, heavy cream, and matcha powder in a blender or food processor.
Blend until smooth and creamy.
Pour over the chilled blondie base.

Bake

Preheat oven to 450 F (230 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)
Bake for 40 minutes if you are using 9 x 5 inch loaf pan, and 30 minutes if you are using 9-inch round or 8-inch square pan. The top should be deep golden and the center is very jiggly when you gently shake the pan. You will think that it's not cooked! BUT, don't be tempted to overbake. The top will rise high and slightly dome

Cool and Chill

The top will sink as it cools, which is expected. So don't panic when you see the surface of the cake sinks. It is supposed to sink. Cool at room temperature for 2 hours, then refrigerate overnight before slicing.

Notes

Recipe is adapted from Luvita Ho's

Nutrition