This recipe is the stuff dreams are made of. The combo of antioxidant-rich matcha powder and velvet-smooth quark-made cheesecake makes for the perfect dessert. A little healthy, a little indulgent, entirely unforgettable.
Makes 1 6-inch cheesecake, about 6 servings
for the crust
¾ cup graham cracker crumbs
1 Tbsp. granulated sugar
⅛ Tsp. salt
3 Tbsp. unsalted butter, melted
for the filling
3 24-ounce containers Wünder Creamery Plain quark, room temperature
¾ cup granulated sugar
2 Tbsp. matcha powder
2-4 Tbsp. hot water (for creating matcha paste)
2 large eggs, room temperature
Preheat oven to 350˚. Bring a large pot of water (about 6 cups) to a boil. Lightly spray or butter the bottom and sides of a 6-inch spring form pan and set aside. In a medium bowl, whisk together the graham cracker crumbs, sugar, salt, and melted butter. Pour the crust mixture into the springform pan and use the bottom of a measuring cup to press the mixture down into the base, making sure to create an even, smooth layer. Place on the middle rack of oven and bake for 8 minutes or until golden-brown in color. Transfer to a wire rack and let cool slightly.
Mix matcha powder with hot water to create a paste-like consistency. In a stand mixer, fitted with the paddle attachment, beat the quark on medium speed for about 2 minutes, until smooth and fluffy. Add vanilla extract and continue beating on medium speed until smooth. Reduce the speed to very low and drop in 1 egg at a time, making sure each egg is fully incorporated into the batter. Do not overmix.
Wrap the bottom of the springform pan with aluminum foil, allowing for the foil to reach the top of the sides. Press the foil firmly around the pan to make sure it is fitted well (this protects the pan from absorbing the water). Transfer the pan to a 9 x 13-inch baking pan, and pour the boiling water into the large pan, creating a bain-marie. The water should reach about halfway up the sides of the cheesecake.
Carefully transfer the cheesecake to the oven and bake on the middle rack for 1 hour and 15 minutes, until the sides are set and the middle jiggles very slightly.
After baking, remove the cheesecake from the water and set on a wire rack to cool for 2 hours. Cover the cheesecake with plastic wrap and refrigerate for 6-12 hours.
Release and remove the side of the springform. Slice with a sharp knife, rinsing the knife with warm water before each slice.