Matcha Raspberries Cheesecake
Matcha meets creamy cheesecake and fruity raspberries, creating an exciting combination of delicately bitter and pleasantly sweet flavors. The vibrant color and creamy texture make this dessert a real eye-catcher on any table. A modern cake classic that reinterprets traditional flavors.
Ingredients
For the Matcha Raspberry Cheesecake you will need:
1
Teaspoon
Baking powder
1
Pinch(es)
Salt
75
g
Sugar
110
g
Butter
2
Eggs
25
ml
Milk
150
g
Raspberry
For the Cheesecake topping:
290
g
Cream cheese
60
g
Honey
1
Tablespoon
Lemon juice
25
g
Sugar
1
Eggs
30
g
Flour
Preparation
Step by step:
1. Line the loaf pan with parchment paper and preheat the oven to 180 °C (356 °F) with fan (convection) setting.
2. In a bowl, carefully mix together the flour, baking powder, salt, sugar, and matcha latte powder.
3.
Add the soft butter in pieces and knead everything together until a smooth, slightly crumbly mixture forms.
4.
Then stir in the eggs and milk until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth it out evenly. Spread the raspberries over the batter and press them in gently.
6. Mix the cream cheese, honey, and lemon juice until creamy. Add the sugar and egg, stirring well. Finally, fold in the flour.
7. Spread the cream cheese topping evenly over the cake.
8. Bake the cake in the preheated oven for 35–40 minutes, until the surface is lightly browned.
9. Remove the cake from the oven, let it rest briefly in the pan, and then turn it out onto a wire rack. Allow it to cool completely before slicing.
10. Before serving, lightly dust the cake with Bloemboom Pure Cocoa, if desired. Alternatively or in combination, powdered sugar can also be used. The cocoa adds a delicate, slightly bitter note and perfectly complements the matcha flavor.
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