Matcha Ricotta Cheesecake with Persimmon Glaze (2 recipes in one post!)
March 23 2020
In the springtime I am inexorably drawn to steamed green teas. Genmaicha, matcha, sencha, bi lo chun, clouds & mist, and so on. If it's vegetal, mildly seaweedy and light-savory with a lingering umami profile, count me in!
Just the other day, a friend mentioned the idea of matcha cheesecake in passing. I don't even remember the context, just that the idea seeded itself like the marigold and snap peas in my garden and I couldn't stop thinking about it. Anyone who knows me personally knows that compulsive baking is a long-running thing in my house. When I was a tween, my mother put a time limit on the kitchen (I was banned from 10pm to 8am) because the smell of fresh cookies, muffins and breads kept waking her up in the middle of the night. She was not amused.
Especially in times of uncertainty and anxiety, I turn to the oven. I've done a lot of baking this week.
It's been fun to flex my sleepy chef muscles and get creative in the kitchen again! Now, as I loathe those rambly recipe posts, let's cut to the chase: a light and rich burst of creamy spring flavors. Matcha from our dear friends at the Hattori Estate (though any matcha is fine, no need to be fancy) and a flavor-packed burst of persimmon from my home farm in central California made this a real treat for afternoon tea. Let me know what modifications you make, what teas you pair, what joy this cake brings you!
Also, please let me know how the printable recipe cards work for you. This is their inaugural run and I hope they make the recipes you find here more accessible!
Matcha Ricotta Cheesecake
Author: Friday Afternoon Tea
Prep time: 20 M Cook time: 1 H & 0 M Total time: 1 H & 20 M
For the crust
10-12 graham crackers (we used gluten free)
2 Tbsp granulated sugar
4 Tbsp unsalted butter, melted
For the filling
2/3 c whole milk ricotta cheese
1/2 c granulated sugar
1 lb cream cheese
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp fresh-squeezed lemon juice
1 Tbsp cornstarch
3 Tbsp flour (all-purpose is fine, we used gluten free)
Pulse graham crackers in food processor (I lent mine out, so I smashed the crackers in a baggie with a rolling pin) until they are pulverized into a fine, even crumb.
Mix crackers, sugar and melted butter thoroughly and press firmly into a greased and foil-wrapped 8 inch springform pan. The foil should cover the outside without folding inside the pan more than 1/4 inch.
Beat ricotta and sugar with electric beater or stand mixer until smooth. Add cream cheese to this mix and beat until very smooth. Add eggs and vanilla now and beat until very, very smooth. Throw in the lemon juice, cornstarch, flour, melted butter and 1 Tbsp of the matcha powder, mix until evenly combined.
Spread mixture on top of the crust and swirl in remaining Tbsp of matcha to create decorative swirls as you like. Set a deep pan with an inch of water on the middle rack of the oven and place the foil-wrapped springform pan full of tasty cake goo into the water bath.
Bake for 50 to 60 minutes, until the cake has set edges and a soft center. The top should be just beginning to brown and the edges of the cake should be pulling slightly away from the pan.
Cool on a wire rack for one hour, then transfer into the fridge to finish cooling. After at least three hours (overnight is better), loosen the edges with a butter knife and unmold the finished cheesecake from the pan. So pretty! Slice and drizzle with persimmon glaze (optional), enjoy with a hot cup of tea or coffee.
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