Pastry baked matcha swirl cheesecake

Anyone for an adventure in baking!!! Experimenting and Exploring your culinary skill!!!

Since my last Baklava Cheesecake with white and dark chocolate heart shapes. I decided to be adventurous, so I tried using puff pastry. Its turn out well and I am pleased that I take the steps out of my comfort zone to make this cake a birthday cake for my sister as she requested cheesecake for her birthday.

This could be Christmas dessert if you are interested. It’s easy to make and worth the challenge to take on and surprise your guests or family as I am also surprising my sister with a twist to the normal baked cheesecake.


2-3 sheets puff pastry, depend on the size of pastry
500 g cream cheese
300 ml sour cream
200 ml thickened cream
150 g icing sugar
150 g plain flour
100 g blueberries
70 – 80 g cornflour
2 Tsp matcha powder
1 Tsp vanilla
pinch of salt
a handful of raspberries for decoration (OPT)


Using 20 cm round spring form cake pan. Preheat oven 200 degree C. Grease bottom and sides with butter. Cut pastry out on flour surface for the base and sides; allowing some extend. Chill to firm up for 10 minutes. Line pastry with baking paper and fill up to the brink of pastry with rice. Bake for 15 minutes. Then removed rice and baking paper. Bake further for 8-10 minutes until pastry is golden. Set aside to cool until needed.

Reduce oven temperature to 160 degree C. Beat cream cheese for 5 minutes. Then add sugar, sour cream, thicken cream, vanilla, salt and cornflour; mix again until combined well with no lumps. Add egg one at a time, beating well each addition and flour little by little on low speed and scrap sides from time to time until you get a good consistency, and all ingredients are combined.

Use a big spoon, spoon 6 spoons full of batter into another bowl. Add matcha and mix well; no lumps. ( I sift the matcha straight into the batter.) Spoon 2 big spoon of the white batter onto pastry in the middle. Then a big separate spoon of matcha on top of the white batter. Repeat with the remaining batter till you reach slightly on top of pastry but not overflow. Next gently push in blueberries around the white batter.

Place a pan fill with water at the bottom of oven. Then cheesecake pan over a cookies tray. Place on top of the water filled pan to get steamy room for cheesecake to cooked through. Baked for 1 hour.

Checking the cheesecake pan by shaking gently for the middle is wobbly a bit. Turn off oven and leave in with door close for 35 minutes. Removed from oven let cool completely. Touch pan if cooled enough to remove and transfer to airtight container cake base before putting in fridge overnight to set further. Just before serving decorate with raspberry or to your liking. Serve it with wine dessert or Turkish apple tea or brewed strong coffee or to your liking drinks.