Matcha Tiramisu with 50/50

Matcha Blondie Burnt Cheesecake

Fudgy base with creamy cheesecake.

Ingredients

For the matcha blondie base:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) brown sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1 tbsp matcha powder (ceremonial grade)
• 1/4 tsp salt
• 1/2 cup (90g) white chocolate chunks

For the cheesecake layer:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tbsp matcha powder (ceremonial grade)
• 1 tbsp all-purpose flour
• 2 tbsp heavy cream

Instructions

1. Make the blondie base: Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. In a bowl, whisk melted butter and brown sugar. Add egg and egg yolk, then vanilla. Stir in flour, matcha, and salt until just combined. Fold in white chocolate chunks. Press into the prepared pan and bake for 18–20 minutes. Let cool while you make the cheesecake layer.
2. Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, eggs, and vanilla; mix well. Sift in matcha and flour, then add heavy cream. Mix until silky and lump-free.
3. Assemble: Pour the cheesecake batter over the cooled blondie base. Tap the pan gently to release air bubbles.
4. Bake (burnt top): Bake at 400°F (200°C) for 28–35 minutes, until the top is deeply golden brown and the center is slightly jiggly.
5. Cool & chill: Cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) for the best texture and flavor.
6. Slice & enjoy!

Serves: 8–10 people

Dr. Kesha's Tip: For the signature burnt top, bake on the upper rack. The deeper the brown, the more caramelized and delicious!