Unleashing the Magic of Homemade Matcha Cheesecake with a Blueberry Swirl

There’s something uniquely enchanting about handmade sweets, especially when they’re as dynamic and full of flavor as Matcha Cheesecake with Myrtle Swirl. This glorious pastry is not only a feast for the taste buds but also a visual treat that is sure to dazzle anyone who looks at it.

The star of this cheesecake is matcha. Its umami-sweet flavor, slightly nutty and vegetal, pairs perfectly with sour creamy cheddar, making it surprisingly taste like a sweet matcha latte. Matcha, a finely ground powder made from exceptionally developed and processed green tea leaves, adds significant flavor and gives the cheesecake a beautiful green hue. It’s loaded with cellular boosters and offers a light caffeine boost, making this treat both free-flowing and energizing.

A candied blueberry swirl provides a shine that balances the light, rich notes of matcha, making each sip the perfect combination of flavor. Blueberries are boiled with sugar and lemon juice until they split and release their juice. This combination adds a sweet and sour separation to the smooth and natural matcha filling, making every chomp taste great.

Ingredients and Preparation

Crust

– 1 ½ cups gluten-free graham cracker crumbs

– 6 tablespoons melted butter

– 2 tablespoons sugar

Filling

– 24 ounces (3 packages) cream cheese, softened

– 1 cup sugar

– 1 cup sour cream, room temperature

– 3 large eggs, room temperature

– 1 teaspoon vanilla extract

– 1 tablespoon matcha powder

– ¼ teaspoon salt

Blueberry Swirl

– 1 cup blueberries (fresh or frozen)

– ¼ cup sugar

– 1 tablespoon lemon juice

Preparing the Crust

1. Preheat your oven to 325°F (163°C).

2. In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar.

3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.

4. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Making the Blueberry Swirl

1. In a small saucepan, combine blueberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 10 minutes).

3. Remove from heat. Blend half of the mixture until smooth and set aside both the blended and chunky parts to cool.

Preparing the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

2. Add the sugar and continue to beat until well combined.

3. Mix in the sour cream, vanilla extract, and salt.

4. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.

5. Sift the matcha powder into the mixture and gently fold it in until fully incorporated.

Assembling the Cheesecake

1. Pour the matcha cheesecake batter over the cooled crust in the springform pan.

2. Dollop spoonfuls of the blended blueberry mixture on top of the cheesecake batter.

3. Use a toothpick or skewer to gently swirl the blueberry mixture into the cheesecake batter, creating a marbled effect.

Baking and Cooling

1. Bake the cheesecake at 325°F (163°C) for 45-55 minutes, or until the center is just set and a bit jiggly.

2. Turn off the oven and crack the oven door open, letting the cheesecake cool gradually in the oven for about an hour. This helps prevent cracking.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.

Chilling and Serving

1. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

2. Before serving, top the cheesecake with the reserved chunky blueberry sauce.

3. Slice and enjoy!

Tips for the Perfect Cheesecake

1. Room Temperature Ingredients: Using room temperature cream cheese, sour cream, and eggs ensures a smooth, lump-free batter.

2. Avoid Overmixing: Overmixing can incorporate too much air into the batter, leading to cracks. Mix just until the ingredients are combined.

3. Gradual Cooling: Letting the cheesecake cool gradually in the oven helps prevent the surface from cracking.

Perhaps the best thing about this matcha cheesecake is that it freezes well, so you can make it ahead of time and it becomes a brilliant treat for any occasion. To freeze, wrap the cooled cheesecake (without the blueberry topping) tightly in plastic wrap and then in aluminum foil. It freezes well for up to 2 months. Thaw in the refrigerator for a while before adding the blueberry sauce and serving.

Whether you’re a matcha lover or just a fan of indulgent baked goods, you have to try this Matcha Cheesecake with Blueberry Swirl. It is a wonderful blend of flavors and textures with natural matcha refined with sweet and sour blueberries. This sweet is not only a treat for the taste buds, but also for the eyes, making it the perfect item for any gathering.

Related posts:
Matcha Cheesecake with Blueberry Swirl
Matcha Blueberry Cheesecake (vegan)