This white chocolate and matcha cheesecake brownie is a delightfully indulgent dessert. With chunks of creamy cheesecake surrounded by an earthy green tea base and generously scattered with white chocolate pieces, it makes for such a treat!
*Inspired by Cupcake Jemma’s cheesecake brownies.
Matcha Cheesecake Brownie Ingredients…
This recipe combines elements of a chocolate brownie with a cheesecake, all with a bit of matcha (green tea) flair!
Here’s what you’ll need to whip up your batch…
Cheesecake Layer:
- Cream cheese: the full-fat variety works best for this recipe. It contributes to the richness of these brownies as well as a creaminess that helps break up the sweetness of the brownie layer and the slightly bitter earthy matcha.
- Caster sugar: just a touch to bring out the flavour of the cream cheese and give it a bit of sweetness.
- Egg yolk: To enrich the cheesecake layer and help hold it all together.
- Vanilla extract: for the extra flavour. Vanilla also enhances the flavours of the other ingredients.
Matcha Brownie Base:
- Unsalted butter: To control the amount of salt that goes into this brownie, I find it best to use unsalted butter. If you are opting for salted butter, however, reduce the salt to 1/4 tsp.
- Butter adds a great richness to this matcha brownie, making it lovely and indulgent.
- White chocolate: To add a touch of sweetness to the brownie. White chocolate pairs extremely well with the earthy matcha in this recipe for a rich, decadent outcome. It works similarly to dark chocolate in a standard brownie.
- Vanilla extract: Helps to lift the flavours and tie them all together. It’s used both in the matcha brownie layer and also the cheesecake.
- Matcha: Also known as ground green tea leaves provide not only an earthy wholesome, slightly bitter taste to these brownies but also a distinct green colour. I suggest finding the best quality matcha powder available, one that is culinary/ food grade – which means it is most suitable for baking, rather than drinking.
- Eggs: Whole eggs are used in the matcha brownie base to bind all the ingredients together into a wonderfully indulgent, rich outcome.
- Caster sugar: To enhance the sweetness of the brownie and balance out the earthy bitterness of the matcha. You may also use white sugar as a replacement.
- Plain flour: or all-purpose flour, helps to hold and build the structure for these brownies. It also aids with the texture to give that chewy, fudginess to the brownie base.
- Baking powder: works as the raising agent in this recipe, to give it a light texture and give it some lift.
- Salt: just like vanilla will bring out and enhance the other flavours and ingredients.
Topping:
- White chocolate: as the final touch to the matcha brownies before they are baked. It gives it an extra special touch and gets caramelised on the top. Choose a bar of good quality chocolate and then chop it roughly for the chunks on the top.
How to Make Matcha Cheesecake Brownie
1. Preheat your oven and prepare an 8-inch square tin.
Start by preheating your oven to fan-bake 160*C.
Then grease an 8-inch square tin with non-stick baking spray or melted butter and line the base and sides with baking paper.
TIP: When lining your tin, cut out 2 long pieces of baking paper that extend over the edge of the tin. This will make it easier to lift out from the baking tin once it has cooled down.
2. Make the cheesecake layer
Combine the cream cheese, sugar, egg yolk and vanilla in the bowl of a stand mixer, fitted with the beater attachment. Mix on a low speed, until the ingredients have combined, then turn the mixture up to high and beat until the mixture becomes light and fluffy, about 5 minutes. Transfer to a bowl and set aside briefly in the fridge.
3. Start the matcha brownie base
In a microwave-safe bowl, heat the butter and white chocolate (broken up into squares) until melted – about 1 minute on 100% power.
Using a fork or whisk, combine the mixture until smooth, ensuring all the chocolate has melted through. Then mix in the vanilla and matcha, ensuring no lumps remain. Set aside to cool slightly.
4. Whisk together the eggs and sugar
Add eggs and sugar to the bowl of a stand mixer, fitted with the whisk attachment. Beat on a medium-high speed until the mixture has become thick, pale and fluffy. This will take about 4-5 minutes.
5. Add the cooled matcha mixture to the beaten eggs
Pour the cooled butter, white chocolate and matcha mixture into the beaten eggs and mix at a low speed to combine.
6. Sift in the flour, baking powder and salt
Then fold in until well combined and pour into your prepared baking tin.
7. Dollop over cheesecake layer
Using a teaspoon, gently dollop spoonfuls of cheesecake mixture onto the matcha brownie base.
8. Sprinkle over white chocolate
Once you’ve dolloped in your cream cheese, the next step is sprinkling the roughly chopped white chocolate over the top. Don’t forget the corners!
8. Bake in the oven
Place the matcha cheesecake brownie in the oven to bake for 50 – 60 minutes, until the top is nicely golden brown and a skewer inserted in the middle comes out mostly clean. It’s ok if there is still a tiny bit of brownie mixture and cheesecake layer that comes out with the skewer, as it will continue to cook ever so slightly afterwards.
If you happen to find your brownie getting too dark on the top, cover it with tinfoil, to prevent it from getting too dark.
Tips for making the best matcha cheesecake brownies
- Use quality ingredients! This is a key factor in the outcome of your brownies. Source the best quality ingredients available, particularly in terms of matcha and white chocolate. It contributes massively to the flavour of the brownies.
- Room temperature ingredients! When making this recipe all of your ingredients must be left out at room temperature. Especially the eggs and cream cheese!
- Allow the brownie to cool completely before cutting. This will make it easier, neater and also cleaner.
Tip: To cool your brownie down fast, allow it to cool in the tin on a cooling rack for 30 minutes before placing it in the fridge to cool completely.
- Use a sharp clean knife to cut the brownie once cool. It also helps if the knife is slightly warmed. You can do this by running it under some hot water and then giving it a quick dry before portioning out.
This recipe can also be made into matcha brownie muffins!
Here’s how: Grease a 12-hole muffin tray with non-stick spray or melted butter and line with baking paper (which is optional but does make it easier to remove).
Evenly distribute the matcha brownie base amongst the muffins, then dollop the cheesecake layer over the top and scatter with white chocolate – as per the recipe. Then place in the oven to bake for 15-20 minutes, until golden and a skewer comes out mostly clean.
Storing matcha cheesecake brownies
These matcha brownies are best stored in an airtight container in the fridge for up to 1 week.
Before eating, allow it to come back up to room temperature or give them a quick zap in the microwave to make the brownie all warm and gooey again!
White Chocolate Matcha Cheesecake Brownie
Equipment
- 8 inch square tin
Ingredients
Cheesecake Layer
- 140 g cream cheese softened
- 25 g caster sugar
- 1 egg yolk
- ½ tsp vanilla extract
Matcha Brownie Base
- 200 g unsalted butter cut into 2cm cubes
- 200 g white chocolate block broken up into squares or roughly chopped
- 1½ tbsp matcha powder
- ½ tsp vanilla extract
- 260 g caster sugar
- 3 eggs
- 200 g plain flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
Topping
- 60 g white chocolate roughly chopped
Instructions
- Preheat oven to 160°C fan bake. Grease an 8-inch square tin with non-stick cooking spray or melted butter and line with baking paper*.
Cheesecake Layer
- Combine the cream cheese, sugar, egg yolk and vanilla in the bowl of a stand mixer, fitted with the beater attachment. Mix on a low speed, until the ingredients have combined, then turn the mixture up to high and beat until the mixture becomes light and fluffy, about 5 minutes. Transfer to a bowl and set aside briefly in the fridge. Â
Matcha Brownie Base
- In a microwave-safe bowl, heat the butter and white chocolate until melted – about 1 minute on 100% power. Then, using a fork or whisk, combine the mixture until smooth, ensuring all the chocolate has melted through.Mix in the vanilla and matcha, until no lumps remain. Set aside to cool slightly. Â
- Add eggs and sugar to the bowl of a stand mixer, fitted with the whisk attachment. Beat on a medium-high speed until the mixture has become thick, pale and fluffy. This will take about 4-5 minutes.Â
- Pour the cooled butter, white chocolate and matcha mixture into the beaten eggs and mix at a low speed to combine.Â
- Sift in the flour, baking soda and salt, then fold in until well combined. Pour the brownie mixture into your prepared baking tin.
- Using a teaspoon, dollop the cream cheese mixture onto the matcha brownie base. Sprinkle over chopped white chocolate.
- Bake for 50 – 60 minutes or until golden brown on the top and a skewer inserted into the centre comes out mostly clean. If you find it browning too quickly on the top, cover it with tin foil.
- Allow to cool completely before cutting with a clean, slightly warmed knife.
- Store in the fridge for up to a week.
Notes
- TIP: When lining your tin, cut out 2 long pieces of baking paper that extend over the edge of the tin. This will make it easier to lift out from the baking tin once it has cooled down.
If you give this matcha cheesecake brownie recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!
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- Fairy Bread Vanilla Cupcakes
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- Ultimate Sticky Date Pudding with Toffee Sauce and Toasted Walnuts
- Red velvet waffles with a cream cheese whip and chocolate drizzle
Until next time, stay curious!
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