Raspberry Matcha White Choc 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 raspberry white chocolate cookie: it’s eggless, airfried and the cheesecake is made with just 5 ingredients ♡
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A few days ago, I combined 2 of my all time favourite recipes: my chocolate chip cookies and my 5 ingredient basque cheesecake and made what I knew couldn’t just be a one time thing. That’s when cheekie was born- a little name I came up with for the kind of dessert that brings together both a cheesecake and a cookie because honestly, why choose when you can eat both?
In this version, there’s a layer of raspberry white chocolate cookie dough pressed into a loaf tin, topped with a creamy 5 ingredient matcha cheesecake batter and baked in the airfryer until golden and just set on top. The earthy, creamy matcha pairs beautifully with the bright tang of raspberries and there’s white chocolate in both layers to tie it all together. The cheesecake is soft and melt in your mouth while the cookie base stays soft and chewy with just the right amount of crispness around the edges. Trust me, t’s everything you want in one bite cause it’s just so, so goood!
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Little Things That Matter
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the baking tin while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the tin before baking: After pouring in the cheesecake batter, gently tap the baking tin on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Raspberry Matcha White Choc Cheekie
servings
8
prep time
15 min
cook time
15 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (25 g) brown sugar
- 1 tbsp frozen (8 g) raspberry
- 2 tbsp (30 g) condensed milk
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
Fold Ins
- 1 tbsp frozen (8 g) raspberry
- 2 tbsp (30 g) white chocolate chips
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- 2 tbsp (30 g) white chocolate, melted (optional)
- ½ tsp (2 g) vanilla extract, optional
- 1 tbsp (8 g) matcha
- 1 tsp (5 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cookie dough: whisk together brown sugar, frozen raspberries, condensed milk, 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 more frozen raspberries 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.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 13 minutes, then reduce to 180°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 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.
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