My friend Kirst is an amazing chef/baker/food maker. I’m an amazing guinea pig for new recipes.
Both Kirst and I have studied abroad in Japan and we both fell in love with the junk food. Especially the green tea kit kats. Its a white chocolate kit kat flavored with matcha green tea. So simple and yet, so amazingly tasty. *Drools on computer*
So when she decided to make a green tea kit kat cheesecake it was all I could do not to jump for joy at my work desk. Then that wonderful cheesecake day arrived, and it was a thing of beauty.
Yes, those are milk chocolate kit kats on top. There wasn’t enough time to order the green tea ones from Japan, and the store was out of the normal white chocolate kit kats. Still tasted amazing. I would have eaten the whole thing if I didn’t have to share it.
If you were wondering, she wrote up a recipe… Bake at your own risk
1 1/2 to 2 cups crushed Graham Crackers
2 tbsp Unsalted Butter, melted
4 packages of kit kats crushed or chopped up
3 packages of Cream Cheese, softened at room temperature
1/3 cup of Granulated Sugar
1/3 cup Whipping Cream
2 tsp Pure Vanilla Extract
2 tsp All-Purpose Flour
4 tbsp Uji Matcha Powder
Some Hot Water
White Chocolate bar or chips (roughly 1/2 cup melted chocolate)
Extra kit kats for crushing on top
White Chocolate shavingsExtra white chocolate to melt (does not take much) to mix with 1 tbsp of matcha powder to drizzle on top. (I did this purely for decoration, but the kit kats and white chocolate shavings are good on top)
- Place graham crackers in a ziplock bag, crush into crumbs with your hand/bowl. Mix in melted butter. Add kit kats.
- Pour crumbs into a 9-inch spring form pan, and press with the back of a spoon to form a firmly packed crust.
- Grease the side of the pan with melted butter.
- Preheat oven to 350F.
- Add 3 tsp hot water to matcha powder to form a thick paste, the exact amount will depend of brand of matcha powder.
- Beat softened cream cheese in a large bowl till it is smooth and creamy, then add in granulated sugar and mix on medium-high speed for a few minutes.
- Add in whipping cream and mix.
- Crack eggs into separate bowls and mix them in one by one. Do not over beat as it will cause the cheesecake to crack.
- Add in vanilla extract and melted white chocolate and mix.
- Sprinkle all-purpose flour on top and give it a quick stir.
- Add in matcha paste and mix till well incorporated.
- Wrap bottom of spring form pan with aluminum foil.
- Pour cheesecake mixture into your spring form pan, smooth out with a spatula and bang on the counter a few times.
- Place into a deep baking tray and fill with hot water to create a water bath.
- Bake for 15 minutes. Lower oven temperature to 250F, cover cake with baking sheet/aluminum foil and continue to bake for 60-75 minutes.
- Carefully remove cheesecake from oven, it should have a wobbly center.
- Let it cool completely then refrigerate for at least 10 hours (preferably overnight).
- Remove cake from spring form pan. Run spatula under hot water, wipe off the water then use it to smooth out the sides of the cheesecake.
- Top with white chocolate shavings and crushed kit kats. (Also white chocolate matcha drizzle if desired.)
- Enjoy! 😀
This was taking a recipe for a thicker 6 inch cheesecake and trying to adapt it for a thinner 9 inch cheesecake. It seems like mine could have baked a little longer since even after being in the fridge over night and the freezer a bit it could have held its form a little better.
I can’t wait for her next experiment.