White Chocolate Matcha Cheesecake Brownie
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!
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.
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.
- 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.
- Pour the cooled butter, white chocolate and matcha mixture into the beaten eggs and mix at a low speed to combine.
- 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.