Something good and a little sweet never hurts anyone, and this cheesecake recipe is so fun that we had to share it. Our healthy twist on this American classic is the cosmic blue matcha from the butterfly pea flowers, a Southeast Asian plant rich in anthocyanin known for boosting brain health.
Serves 8-10
2 1/2 cups cinnamon graham crackers, crumbled (or any biscuits with cinnamon flavor)
1/3 cup coconut sugar
6 tbsp butter (80g)
2 cups Philadelphia cream cheese (8oz pack x 2)
1 cup mascarpone (Italian cream cheese)
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1 cup sour cream (or crème fraîche)
2 tsp fresh lemon juice
3 tbsp All purpose flour
3 eggs
2-3 teaspoons blue matcha from the butterfly pea tea powder
1. Preheat oven to 325F (160C)
2. In a medium bowl, combine the crumbled cinnamon graham crackers with granulated sugar.
3. Melt butter for 30 seconds in the microwave, then add it to the dry mix until all the crumbs are moistened.
4. Pour the mixture into a 7.5 inch spring-form cake pan and press it down with flat-bottomed cup or glass into one even layer. For sides, make an even layer of crust and then, with the bottom of the cup, push a layer off the top to the edge of the pan. When you get to the sides, press the cup to the side and squash the crumbs up against the edge.
5. Bake for 10 minutes at 325F (160C), then let it cool before adding the filling.
1. Preheat the oven at 350F (180C).
2. In a large bowl, beat the mascarpone for 4 minutes until smooth and creamy.
3. Add the granulated sugar and vanilla, and mix on low-medium speed until light and fluffy.
4. Add the sour cream, lemon juice and flour.
5. Mix on low speed until fully combined, stopping to scrape down the sides of the bowl with a spatula.
6. Add the eggs, one at a time. Gently combine just until blended after each addition. Try not to over mix at this stage to avoid adding air into the batter.
7. Add the blue matcha powder and gently stir with the spatula. The matcha taste won’t be felt in such proportions.
8. Tap the mixing bowl on the counter a couple of times to bring any air bubbles to the top. Use a toothpick to remove the air bubbles and smooth them out with the spatula.
9. Wrap the springform cake pan with pre-baked graham crackers crust in aluminum foil. And gently place it over a deep baking dish filled as much as possible with hot water.
10. Pour the cheesecake filling into the springform cake pan and wait a few minutes to see if any air bubbles surface. Gently remove any air bubbles and smooth them out.
11. For visual effect, add little lumps of blue matcha on the top (optional).
12. Transfer the baking dish with the cheesecake to the oven and 325°F (165°C) for 60 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly.
12. Leave the oven door slightly open for an hour after baking and then remove from the oven and let cheesecake completely cool down on a wire rack.
13. Once completely cooled, cover the pan with plastic wrap and transfer to the fridge to chill for 5 hours or overnight.
Remember, the longer it stays in the fridge, the better it tastes.
To cut beautiful slices our technique is to dip a knife in hot water. Then dry it off and slice. The warm knife will cut cleanly for pretty slices.
Cheers Xx
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