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Matcha Cheesecake with Spiced Cranberry Compote

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: LLCC Culinary Institute Pastry Chef Nicole Swartz

Serves: 12 to 16 servings

1 1/3 c. ground cookie crumbs (graham cracker, gingersnaps, or almond cookies)
6 T. melted butter
16 oz. cream cheese, room temperature
1 c. sugar
2 c. sour cream
3 eggs, room temperature
1 T. matcha green tea powder
1 t. vanilla
1/2 t. salt

Spiced Cranberry Compote
Makes about 2 1/2 c.

3 c. fresh cranberries
3/4 c. sugar
� c. water
1/4 c. freshly squeezed orange juice
1/4  t. ground ginger
1 t. ground cinnamon
� t. Chinese 5 spice powder
1 t. vanilla extract

1.    Heat oven to 300 degrees.
2.    Place cookie crumbs in bowl and add melted butter. Stir until all crumbs are moistened.  Spread the mixture into an 8-inch springform, pressing in onto the bottom and about an inch up the sides of the pan. 
3.    In the bowl of an electric mixer, beat the cream cheese and sugar until smooth.  Beat in the eggs one at a time and scrap the sides of the bowl between additions.  Add sour cream and matcha powder and beat just until incorporated.  Do not over mix.
4.    Pour the filling in to the pan and place on a cookie sheet pan.  Place the pan on the center rack of the oven.  Bake for about 1 hour and 30 minutes.  The edges should be set, but the center should still jiggle.
5.    Allow the cheesecake to cool to room temperature, about an hour.  Place in the refrigerator (uncovered) and let set for at least four hours or overnight.

Spiced Cranberry Compote
1.    Combine all ingredients in a saucepan and cook over medium heat.  Reduce heat to a simmer once boiling and cook for about 12-15 minutes, stirring frequently. Continue to cook until compote thickens to your desired consistency.
2.     Remove from heat and let cool for about 30 minutes.  Store in the refrigerator and serve chilled.

This recipe aired December 9, 2013. Matcha Cheesecake with Spiced Cranberry Compote

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