Description
A delightful dessert combining the creamy richness of cheesecake with earthy matcha and tart blueberries.
Ingredients
Scale
- 1 9-inch gluten-free graham cracker crust, baked and cooled
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup + 2 tablespoons granulated sugar, divided
- 3/4 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons high-quality matcha powder
- 2 large eggs, room temperature
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and bake the gluten-free graham cracker crust in a springform pan. Let it cool.
- In a saucepan, combine blueberries, 2 tablespoons of sugar, and lemon juice. Cook until softened. Mix water and cornstarch, then add to the blueberries to thicken. Chill both chunky and pureed sauces.
- In a large bowl, beat the cream cheese and 3/4 cup of sugar until smooth. Add sour cream, vanilla, and salt, mixing well.
- Incorporate matcha powder and the remaining sugar, then add eggs one at a time, mixing well after each addition.
- Pour the filling into the cooled crust and swirl in the blueberry puree. Bake for 50-60 minutes until set.
- Cool the cheesecake in the oven with the door slightly open, then refrigerate for at least 6 hours.
- Serve chilled with remaining blueberry compote.
Notes
Make sure all ingredients are at room temperature for a smoother batter. Use high-quality matcha powder for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, matcha dessert, blueberry swirl, gluten-free dessert, creamy dessert