Matcha White Chocolate Cheesecake Cake
A rich and velvety cake combining the flavors of matcha and white chocolate in a delightful cheesecake layer, perfect for any gathering.
Ingredients
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips, melted
- 1/2 cup heavy cream
- 2 large eggs
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
For the Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Topping
- Whipped cream, for serving
- Matcha powder, for dusting (optional)
- White chocolate shavings, for garnish for aesthetic appeal
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, beat the softened cream cheese until creamy.
- Add in the granulated sugar and melted white chocolate, mixing until smooth.
- Incorporate the heavy cream, followed by adding eggs one at a time.
- Add matcha powder and vanilla extract, mixing until combined. Set aside.
- In another bowl, cream together the butter and sugar until fluffy.
- Add the eggs, vanilla extract, and milk, mixing until smooth.
- Gently fold in the flour and baking powder until just combined.
Assembly and Baking
- In a greased springform pan, pour half of the cake batter.
- Spoon the matcha cheesecake layer on top.
- Pour the remaining cake batter over the cheesecake layer.
- Bake for about 50-60 minutes or until the cheesecake layer is set and a toothpick comes out clean.
- If browning too quickly, cover loosely with foil.
- Allow to cool completely before removing from the pan.
Decoration
- Garnish with whipped cream, a sprinkle of matcha, and white chocolate shavings before serving.
Notes
The cheesecake layer can be made a day ahead and stored in the fridge. Don't worry if the cake cracks; it adds character. Pair with fresh berries for added freshness.