A Few Words From Katie
RECIPE BY KATIE Z.
I recently had an excess of cream cheese in the fridge. Not wanting it to go to waste, I decided to whip up a batch of mini matcha cheesecakes. Our 100% chips were the perfect ingredient for an irresistible cookie crust, and a great complementary flavor to the matcha. I also love that they’re unsweetened because I can control exactly how much and what type of sugar goes into the final product. For this snack, the bitterness of the dark chocolate crust is perfectly balanced by the subtle sweetness of the cheesecake batter, allowing each element’s flavors to really pop. I like to pair them with fresh berries for a little added sweetness.
KATIE'S CREAMY MATCHA CAKE
MAKES 12 MINI CAKES
INGREDIENTS: OREO-INSPIRED CHOCOLATE CRUST
UNSALTED BUTTER (ROOM TEMP)
MONK FRUIT SWEETENER or CANE SUGAR
GLUTENFREE or AP FLOUR
INGREDIENTS: CHEESECAKE BATTER
CREAM CHEESE (AT ROOM TEMP)
MONK FRUIT SWEETENER or CANE SUGAR
EGGS (ROOM TEMP)
DIRECTIONS: PREPARE THE CRUST
Pre-heat oven to 325° F and line 12 muffin cups with paper liners.
Combine the baking soda, salt, and flour in a bowl. Sift or whisk to blend.
Set the unsweetened chocolate chips in a double boiler over medium heat to melt. Stir them every few minutes so the chocolate doesn’t burn.
While the chips are melting, use a stand mixer fitted with the paddle attachment (or a hand mixer) to cream the butter, sugar, and corn syrup together. Scrape down the sides of the bowl and mix again.
With the mixer on low speed, stream in the melted chocolate. Scrape down the bowl again.
Add the dry ingredients in two parts, scraping the bowl between each addition. Mix until the dough comes together.
With the mixer on low speed, stream in the water and continue mixing until fully incorporated and the dough comes together.
Note from Katie: It's optional but I like to let the dough sit on the counter, wrapped in plastic, for at least an hour before rolling it out. This allows it to hydrate so that it's easier to work with.
Roll the dough out to be about ¼ to ½ inch thick, depending on how much crust you want on your cheesecake.
Tip from Katie: I do this by putting a piece of parchment paper below and on top of the dough to keep it from sticking to the rolling pin.
Use a circle cutter about 2.5 inches in diameter to cut out 15 dough circles.
Gently press 12 of the dough circles into the lined muffin tins. Place the other three on a parchment-lined baking sheet, to be baked into cookies.
Bake the crusts and the cookies for 12 minutes. If you have extra dough, you can reroll it and cut out more circles for additional delicious chocolate cookies, or wrap it in plastic and place the block in your freezer to use for another round of cheesecakes. Set the muffin tin aside to cool while you prepare the cheesecake batter.
Crumble the three cookies and set aside in a bowl to use as a topping for the final product.
DIRECTIONS: PREPARE THE CHEESECAKE BATTER
Preheat the oven to 325° F.
Sift the matcha powder.
Combine the eggs and vanilla paste.
With a stand mixer fitted with the paddle attachment (or a hand mixer), cream the sugar and cream cheese until smooth.
Add the eggs and vanilla paste in two parts, mixing each time until they're fully incorporated. Scrape down the bowl before the second addition. Scrape down the bowl again.
Add the matcha powder in two parts, scraping down the bowl between additions.
Katie's Tip: If your batter has lumps, use an immersion blender to smooth them out or run it through a fine mesh sieve.
DIRECTIONS: BAKE THE CHEESECAKE
Pipe 45 grams of batter into each crust-lined muffin cup. You can also spoon it in; the goal is to fill each cup almost to the top.
Bake for 30 minutes at 325° F.
Remove from the oven and let cool completely, then chill in the refrigerator at least two hours before serving. To serve, top with cookie crumbles if desired.