By Aishah Kenton @whisk.it.good

This cheesecake is a quick and easy, delicious dessert for summer, when it’s so hot but you still have a craving for something sweet. The matcha swirl throughout the cheesecake gives a quirky look compared to a normal cheesecake, and the toasted black sesame seeds added to the biscuit base also gives a wonderful toasted flavour that balances the cake’s creaminess and sweetness.

Ingredients:

Biscuit Base:

380g digestive biscuits (or any plain biscuit of your choice)

25g toasted black sesame seeds

190g melted butter Cheesecake

120ml sour cream (at room temperature)

500g cream cheese (at room temperature)

3 Eggs (at room temperature)

180g caster sugar

2 tablespoons of vanilla paste

10g of matcha powder (sifted) 

Method:

Biscuit Base

1. Start by toasting your black sesame seeds in a small pan on medium heat, until they are slightly brown and have released their aroma. Put aside and cool.

2. Put your biscuits in a blender or food processor and blitz until you have a fine texture.

3. Add your cooled toasted black sesame seeds to the blender and blitz once again. Put this mixture into a bowl.

4. Melt your butter in the microwave or in a small pan over the stove and melt. Once melted, pour into your bowl with the biscuit mixture and mix with a spoon until it is all coated.

5. Pour your mixture into your greased and lined cake tin.

Cheesecake

1. Put your softened cream cheese in the bowl of a stand mixer, and with a paddle attachment beat on medium speed until smooth.

2. Add the sugar and continue to beat for a few minutes. Once combined, add your sour cream and mix until combined.

3. Lastly add your eggs, one at a time, and mix on medium speed, until combined. Once combined, add the vanilla paste.

4. Pour half of the cheesecake mixture into one bowl, then sift the match powder into the batter. Fold gently until mixed and bright green.

5. Pour your vanilla mixture into the cake tin, and then pour the rest of your matcha cheesecake mixture on top. With a small knife or cake tester, swirl the matcha mixture into the vanilla cheesecake.

6. Bake for 30 minutes at 160c until set. Enjoy!

This recipe was created by Aishah Kenton aka @whisk.it.good, check out Aishah's instagram here