An elegant dessert with a Japanese potato and matcha twist. This recipe is eye catching as well as delicious. Hints of matcha complemented by the sweetness of the slow roasted Japanese potatoes with a hint of honey and vanilla bean. This recipe is so versatile and easy in comparison to regular cheesecake. You can use hannah yams as a substitution or check out my other sweet potatoes cheesecakes (Rich Vanilla Bean Sweet Potato Cheesecake and Sweet Potato Cheesecake) if you are unable to find white variety. You can also add additional flavorings and unique toppings like a marshmallows ganache or a honey drizzle. The beauty of this recipe is no water bath required and it bakes in around an hour. I love serving this version for spring/summer time and St Patrick’s Day because of the vibrant green color.
The sour cream topping is delicious and nice twist to the cheesecake topping. It also helps prevent or hide any possible cheesecake cracks. I personally just like adding it for some extra sweet tang and added cake flare.
The cheesecake is a great makeahead dessert and can keep for up to 4 days in the fridge. You can also freeze slices with minimal changes when it defrosts.
How to create the swirled topping:
The swirl on top can be done by adding a few drops of matcha powder into 1/2 portion of the sour cream mixture. Spread the white sour cream mixture over the cheesecake first then add in spoon full drops of the colored mixture in a circular pattern on top. Next swirl the top using a toothpick, knife, or straw.
Cheesecake pan sizes:
The standard recipe uses a standard 9 inch cheesecake pan. I have had luck adapting the recipe to make six 4 inch cheesecakes. Lower the baking time by 5-8 minutes to avoid over browning. You can also halve the recipe to use a 6 or 7 inch cheesecake pan.
Easy Make Ahead Matcha Swirl Sweet Potato Cheesecake
A delicious cheesecake that can be enjoyed year round and no water bath required.
Ingredients
Cheesecake Filling
Sour Cream topping
Instructions
-
Heat the oven to 350F degrees. In a food processor, mix graham cracker crumbs, nuts,sugar and melted butter until combined. Press into 9 inch springform pan with crumbs going up 1 inch up the sides. Bake for 8 -10 minutes. Remove from oven, and cool.
-
Next beat the cream cheese with electric mixer or food processor until smooth. Add sugar and honey gradually. Make sure to scrape down the sides of the bowl. Add sweet potatoes of choice, eggs, evaporated milk, cornstarch, vanilla, salt, and matcha. Pour into crust. Bake until edge is set, 45 to 55 minutes.
-
Whisk the sour cream, sugar, honey, and vanilla to combine. Spread over warm cheesecake and bake for another 5-10 minutes. Let cool for 2 hours before refrigerating overnight. Then serve!!!
