Japanese · Authentic-ish Japanese
Matcha Cheesecake
318 kcal a serving, against 537 for the traditional version. That is 219 kcal off, or 41%, with 12.8g of protein. Serves 10. .
What the traditional version is
This is your classic baked cheesecake, only with matcha powder getting involved. Digestive biscuit crumbs and melted butter make up a thick base, then a decadent filling goes on top: full cream cheese, double cream, sugar, eggs, and a good spoonful of matcha to turn it all green and grassy. Bake until set but trembling, then cool and serve in fat slices.
What changed, and what each change costs
Swap three-quarters of the cream cheese for quark
Quark's all the rage with bodybuilders for a reason: it's got loads more protein and about as much fat as celery. Most of that velvet texture in the original comes from the cream cheese, but so does the low-key cheese funk and all the guilt.
What it costs you. Quark isn't as smooth or as rich, so you get a lighter, slightly firmer bite instead of that creamy collapse. If you want that long, slow melt on the tongue, you're out of luck.
Cut the double cream by half and use fat-free Greek yoghurt
Double cream is half the reason this is pudding and not breakfast. Using a splash for richness and letting yoghurt pick up the slack means you keep some creaminess without eating a liquid heart attack.
What it costs you. The filling stays light, with a bit of tang from the yoghurt. You do notice the lack of silkiness, but you also don't need a nap after one slice.
Cut the sugar by a third
Matcha isn't supposed to taste like a lolly. Drop the sugar, and the tea gets to show up properly; the thing tastes like matcha, not marshmallows.
What it costs you. It's not a sweet, creamy dessert any more - more grown up, a bit more toasty and a bit more earthy. You'll probably want smaller slices, too.
Switch the biscuit base to half amount and keep the butter
The base is there for crunch and ballast. If you halve it, you cut out a ton of pointless carbs, but a mean, dry crust is no good, so don't ditch the butter.
What it costs you. Thinner base means less crunch-to-creamy contrast. If the base splits or crumbles a little, that's your trade-off. At least you're not eating a brick.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 537 | 318 |
| Protein | 8.3g | 12.8g |
| Fat | 41.3g | 20.2g |
| Saturated fat | 23.4g | 11.3g |
| Carbohydrate | 35.8g | 22.9g |
| Protein per 100 kcal | 1.6g | 4g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Japanese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, milk, eggs.
The method is in the book
This isn't quite pudding royalty, but it saves your conscience, if not your pride. You lose all that lush creaminess in the original, so if you're after the full New York experience, don't even try. But the matcha actually tastes of matcha now, and a slice doesn't leave you comatose. You won't win any points from Japanese grandmas, but if you're after a green fix with much less luggage, this is your best shot.
The quantities and the method for this dish are in Authentic-ish Japanese, along with 48 more. It is not out yet. The swap kit is free in the meantime.