- Yield: 12 servings
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Serving: For Family
St. Patrick’s Day Cheesecake
How about some fun and easy St. Patrick’s Day Cheesecake? This day is a time to turn everything green in honour of the Irish Saint. This is my Saint Patrick's Day matcha and lime cake. How pretty is this green cake? What kind of cake do you like to have on Paddy's Day?
Ingredients
- Pastry
- chocolate biscuits - 250g (crushed)
- soft unsalted butter - 20g (melted)
- sour cream - 1 tablespoon
- Filling
- cream cheese - 1000g
- eggs - 2
- caster sugar - 150g
- potato starch - 1 tablespoon
- matcha tee - 1 tablespoon
- lime - 1 (zest and juice)
- Topping
- white chocolate - 100g
- matcha tee - 1 tablespoon
Instructions
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep).
- Preheat the oven to 175°C.
- Put the biscuits in a bag and crush with a rolling pin to crumble. Mix well the crushed biscuits, butter and sour cream. Press the biscuit mixture firmly and evenly into the cake tin using a wooden spoon.
- Bake for 10 minutes. Cool to room temperature.
- Meanwhile, beat together the cream cheese in the bowl with eggs, sugar, potato starch, matcha tee, lime juice and zest until smooth.
- Tip the cheese mixture onto the base and spread evenly.
- Tightly wrap the spring form pan with aluminium foil and then bake the cheesecake in a water bath, tented with aluminium foil. Set wrapped pan in a large roasting pan, and pour hot water into roasting pan - to a depth about halfway up the sides of cheesecake pan.
- Bake for about 60 minutes, but check it after 40 minutes. It is done when the centre is set and jiggles like jelly. Allow the cake to cool for 15 minutes, still sitting in the water bath.
Remove the pan from the water and aluminium foil. - Chill for at least 6 hours. Garnish with white chocolate with matcha tee.
