(for the crust)
2 1/2 oz. unsalted butter, melted and cooled, plus more for pan
3/4 cup vanilla wafer crumbs
1/2 cup blanched pistachio flour
1/2 t matcha
(filling)
8 oz. white chocolate, coarsely chopped
2 2/3 cups blanched pistachio flour
1 T plus 2 t matcha
1/4 t fine sea salt
1/2 cup granulated sugar
3 T water
1 lbs. full-fat cream cheese
[how to make]
*Butter the bottom and sides of a 6 1/2" springform pan or equivalent.
(for the crust)
*In a medium bowl, stir together the wafer crumbs, pistachio flour, and matcha.
*Pour the melted butter over the dry ingredients, and stir and mash with a fork until they are evenly moistened.
*Scrape the crumb mixture into the prepared pan and press it with the back of a spoon into an even layer on the bottom only.
*Refrigerate, uncovered, until the filling is ready.
(for the filling)
*In a medium heatproof bowl set over a medium saucepan filled with 2" of barely simmering water, melt the chocolate, stirring occasionally with a silicone spatula.
*Remove the pan from the heat, leaving the bowl on top to keep the chocolate warm.
*In the bowl of a food processor fitted with a metal blade, process 2 1/3 cups of the pistachio flour, the match, and the salt until the pistachios release their oils and the mixture turns into a paste, about 5 minutes.
*In a small saucepan over medium-high heat, bring the sugar and water to a boil, stirring occasionally.
*Take the pan off the heat, and with the food processor running, drizzle in the hot syrup through the feed tube.
*The pistachio puree may harden quickly, so immediately add the cream cheese and melted chocolate.
*Process until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed.
*Scrape the filling in batches into a fine-mesh strainer set over a large bowl and strain, pressing it through with a silicone spatula.
*Scrape any filling clinging to the bottom of the strainer into the bowl.
*Discard the solids in the strainer.
*Scrape the filling onto the chilled crust and spread evenly with a small offset spatula.
*Scatter the remaining 1/3 cup of pistachio flour over the filling and spread evenly.
*Cover the pan with an aluminum foil tent, poking holes in the foil with a fork to prevent condensation, and refrigerate until the filling is firm, about 3 hours.
*Pressing firmly against the pan, run a thin knife around the edge to loosen the cheesecake.
*Remove the sides of the pan. (You might want to use a hairdryer to warm the outsides of the pan for an easy release.)
*Transfer the cheesecake on its base to a serving plate and serve cold.
(The cheesecake will keep, covered with the aluminum foil tent, in the refrigerator for up to 5 days.)
-makes 10-
Note: I found this recipe in "The Artful Baker" by Cenk Sonmezsoy.
Labels: cheesecake recipe, matcha cheesecake recipe, no-bake cheesecake recipe, pistachio cheesecake recipe
