Matcha Blueberry Ube Cheekie
When you can’t decide between a cheesecake and a cookie, you need to make my cheekie. This one’s a matcha burnt basque cheesecake with a blueberry ube white chocolate cookie: it’s eggless, airfried and just so, so good ♡
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Matcha Blueberry Ube Cheekie
5.0 out of 5 stars (based on 1 review)
servings
6
prep time
25 min
cook time
30 min
Ingredients
Cookie Dough
- ⅓ cup (70 g) butter, around 55g brown butter
- ¼ cup (35 g) brown sugar
- 3 tbsp (25 g) white sugar
- 2 tbsp (30 g) milk
- 1 tsp vanilla extract
- 1 tsp ube powder
- ⅔ cup (80 g) all purpose flour
- 2 tsp (5 g) cornstarch
- ¼ tsp baking soda
- ⅓ cup (60 g) white chocolate chips
- ¼ cup blueberry compote (or jam or preserve)
Cheesecake Batter
- 1 cup (240 g) cream cheese
- ¾ cup (180 g) fresh cream
- ½ cup (120 g) condensed milk
- 3 tbsp (45 g) white chocolate, melted (optional)
- 1 tsp vanilla extract
- 1-2 tbsp matcha
- 2 tsp (10 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cookie dough: whisk together brown sugar, white sugar, milk, ube extract or powder, vanilla and melted butter until well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix. Fold in the white chocolate chips and blueberry compote gently.
- Line a baking tin with a piece of parchment paper and add the cookie dough. Press it in evenly across the bottom, smoothen it out and then place the tin in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, vanilla extract and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk and melted white chocolate and mix till fully combined and smooth. Sift in the matcha and tapioca starch, give it all a good whisk and the batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined tin, smooth out the top and tap the tin on the counter a few times to get rid of any air bubbles.
-
Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 200°C. Bake at 200°C for 13 minutes, then reduce to 170°C and bake for another 15-20 minutes.
• Airfryer: Preheat at 190°C for 5 minutes. Airfry at 190°C for 13 minutes, then reduce to 175°C and airfry for another 7-10 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
Recipe Video
Leave a Comment
September 26, 2026
Hey I guess you have missed mentioning the ube powder or syrup quantity and also the brand to use please let us know
