I’ve been playing with the idea of using Matcha in my recipes for a long time. But I didn’t rushed things because knowing that Matcha is such a special ingredient which will define substantially the taste and the look of anything I make, I tried to figure out what exactly should I make.
I got my first batch of matcha from my Japanese friends, and tasting it, I instantly loved it. I could get used to eat or drink it regularly, if only would be cheaper.
Finally, I came to the conclusion that cheese cake would be the perfect choice, because it will restore not only the real taste, but the vibrant, healthy green colour of the Matcha as well. Not to mention, that no baking opposed to baking is always a winner 🙂
I looked up many Matcha recipes. Even though there are hundreds of them out there, I ended up making my own version of matcha cheesecake. I pinched something from here, something else from there, and the final results are Matcha cheesecake with double chocolate oreos and coconut cream cheese.
I only made 6 mini cheesecakes.