You will need 8 x ¾ cup springform cake pans or ramekins.






Skill level

Average: 3.4 (51 votes)


  • 50 g cream cheese, at room temperature
  • 20 g unsalted butter, at room temperature
  • 2 tbsp caster sugar
  • 1 egg
  • 2 tbsp plain flour
  • 1 tsp baking powder
  • black sesame seeds, to serve


Cream cheese filling

  • 3 tsp gelatine powder
  • 250 g cream cheese, at room temperature
  • 55 g (¼ cup) caster sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 200 ml thickened cream, lightly whipped


Green tea glaze

  • 3 tsp gelatine powder
  • 110 g (½ cup) caster sugar
  • 2 tsp cornflour
  • ½ tsp matcha (green tea powder) (see Note)
  • 8 drops green food colouring (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 3 hours

Preheat oven to 170°C and grease and line the bases of 8 x ¾-cup springform cake pans or 8 x ¾ cup ramekins. Using an electric mixer, beat cream cheese, butter and sugar until combined. Add egg, beating well. Sift over flour and baking powder, then fold through mixture until just combined. Spoon 1 tbsp batter into each of the pans and bake for 7 minutes or until a skewer inserted in the centre comes away clean. (If using ramekins, run a knife around edge and remove cakes once slightly cooled. Remove baking paper from ramekins, line with a piece of plastic wrap large enough to hang over the sides, then place cake bases back inside ramekin.)

To make cream cheese filling, scatter gelatine over 1 tbsp boiling water and whisk until dissolved. Stand for 10 minutes. Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add egg and beat until just combined. Stir in whipped cream until combined. Place ½ cup mixture in a bowl and stir in gelatine until combined. Pour cream cheese filling over cooked sponge bases, leaving 5mm from the top. Refrigerate for 2 hours or until firm.

To make glaze, scatter gelatine over 1 tbsp boiling water and whisk with a fork until dissolved. Stand for 10 minutes. Place 125 ml water and the sugar in a saucepan over high heat, stirring until sugar dissolves. Bring to the boil, then remove from heat. Combine cornflour, matcha and 1 tbsp water in a bowl to form a smooth paste. Gradually pour in sugar syrup, stirring to combine. Stir in gelatine, then strain mixture into a jug. Colour with food colouring, if desired. Spoon 1 tbsp over each cheesecake mould and refrigerate for a further hour to set.

Remove cheesecakes from springform cake pans or, if using ramekins, carefully lift edges of plastic wrap to unmould. Serve cheesecakes scattered with black sesame seeds.



• Matcha (green tea powder) is available from health food shops, select greengrocers, delis and Asian food shops.


Photography Brett Stevens