Matcha cheesecake in mini format
A creamy, warm cheesecake with a delicate matcha flavor, perfect for two servings. Easy to prepare and ideal for a mindful moment of indulgence.
✨ Ingredients (for 2 small molds)
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150 g cream cheese (e.g. Philadelphia)
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1 egg
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50 g whipping cream (35% fat)
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50 g sugar
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1 level tablespoon of wheat flour
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1 tsp Matcha (approx. 5 g)
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1 tbsp hot water
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Fresh raspberries or strawberries (optional, for garnish)
preparation
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Preheat oven to 240 °C (top/bottom heat).
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Prepare the molds – line two ovenproof dishes with baking paper.
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Mix the dough – combine cream cheese, egg, whipped cream, sugar and flour in a bowl and stir until smooth.
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To prepare matcha – mix matcha with hot water until no lumps are visible.
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Mix – Add the matcha mixture to the cheesecake base and stir everything well.
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Baking – Fill the batter into the molds and bake for 13–15 minutes. The center should still wobble slightly.
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Allow to cool – either at room temperature or in the refrigerator, depending on the desired consistency.
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Topping – garnish with fresh berries as desired.
💚 Tip
Use high-quality matcha (ceremonial grade) for a particularly intense aroma.
