Matcha Cheesecake Tart with Pistachio-Cardamom Crust, Crème Fraîche Whipped Cream, and Blueberry Compote!!! 

Today we’re making a Matcha Cheesecake Tart with Pistachio-Cardamom Crust, Crème Fraîche Whipped Cream, and Blueberry Compote!!! Multiple exclamation marks because this recipe is what dreams are made of, truly. A creamy, rich matcha cheesecake filling perfectly complemented by pistachios and cardamom in the crust – a wonderful combination of earthy flavors if I do say so myself !

To sweeten it up and complement those earthy notes, we have a homemade blueberry compote over a pillowy crème fraîche whipped cream ⋆⁺₊⋆ ☀︎ ⋆⁺₊⋆

Few Tips:

• For the first tip, make sure you let the cheesecake sit in the fridge overnight! I know it’s tempting to dig in right away, but I promise the wait is worth it. This step helps the cheesecake firm up, making it easier to cut into beautiful, uniform slices the next day. Plus, the flavor will fully develop – and I want you all to experience this recipe to its full potential!
• If you’re already a matcha lover, use high-quality matcha for this recipe; you’ll definitely notice the difference. However, if you’re new to matcha sweets or matcha in general, any matcha will do. It’s not worth investing in high-quality matcha if you don’t plan on using it often, but the choice is yours!
• We’re using room temperature ingredients for this recipe! While I don’t always insist on this for every recipe, I definitely do for cheesecake. It helps keep the filling nice and smooth, making it much more pleasant to enjoy when it’s ready to eat.
• For the filling, only mix until the ingredients are incorporated. Don’t over-mix!! incorporating too much air into the batter can result in a different texture.
• For your crust, it’s pretty straightforward. We’re just putting all the ingredients into a food processor and blending! The biggest tip I have is when you are ready to roll it out and form it into your tart pan, if at any point the crust feels too soft and starts sticking to your fingers, just pop it back into the fridge for a few minutes to firm up. This will help tremendously.
• And lastly, make your blueberry compote the same day you bake your tart. This way, you have one less thing to worry about on the day of assembly, allowing you to focus on having fun with the toppings. The blueberry compote needs to fully cool before using, because a warm compote will of-course melt your whipped cream. Preparing it the day before saves you time and gives you peace of mind.

Process:

Matcha Cheesecake Tart with Pistachio-Cardamom Crust, Crème Fraîche Whipped Cream, and Blueberry Compote

A creamy, rich matcha cheesecake filling is perfectly complemented by pistachios and cardamom in the crust – a wonderful combination of earthy flavors. To sweeten the deal and complement those earthy notes, we have a homemade blueberry compote over a pillowy crème fraîche whipped cream ⋆⁺₊⋆ ☀︎ ⋆⁺₊⋆

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Prep Time 13 hrs 30 mins

Cook Time 45 mins

Total Time 14 hrs 15 mins

Course Dessert

Servings 8

Ingredients

  

Pistachio and Cardamom Crust:

• 1 1/4 cups All-purpose flour (155 grams)
• 1/4 cup Sugar (50 grams)
• 1/4 cup Pistachios, whole (30 grams)
• 1/4 tsp Diamond Crystal fine kosher salt
• 1/4 tsp Cardamom
• 1/2 cup Unsalted butter, cold and cubed (115 grams)
• 1 Large egg yolk
• 1-2 tbsp Ice water (15-30ML)

Matcha Cheesecake filling:

• 20 oz Cream cheese, softened (570 grams)
• 1/2 cup Sugar (100 grams)
• 1 tbsp Corn starch
• 1/4 tsp Diamond Crystal fine kosher salt
• 1/4 cup Sour cream (60 grams)
• 1 1/2 tbsp Matcha Powder (10 grams)
• 2 tsp Vanilla extract (10ML)
• 2 Large eggs, room temperature

Crème Fraîche Whipped Cream:

• 2 cups Heavy cream (480 ML)
• 1/4 cup Creme fresh (60 grams)
• 1/4 cup Powdered sugar (30 grams)
• 1/4 tsp Diamond Crystal fine kosher salt

Blueberry compote:

• 2 cups Blueberries (12 oz/300 grams)
• 1/2 cup Sugar (100 grams)
• 1 tbsp Fresh lemon juice (15 ML)

Instructions

 

First things first:

• Preheat the oven to 175°C (350°F).

Now, lets get started on our Pistachio and Cardamom Crust:

• In a food processor, combine the flour, sugar, pistachios, salt, and cardamom. Pulse to mix.
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and pulse until the dough starts to come together. If the dough is too dry, add ice water a little at a time until the dough forms a ball.
• Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour to firm up.
• Roll out the chilled dough to fit into a (9-inch) tart pan with a removable bottom. Mold it into any spots it didn't cover properly.
• If the tart shell feels like it's becoming too soft to work with while you're molding it into the tart pan, pop it back in the fridge for a few minutes to firm up, and it should be much easier to work with again.
• Prick the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans – bake for 15 minutes.
• Remove from the oven, and carefully lift out the parchment paper with the pie weights. Let the tart crust cool on the side. Be very gentle with the crust while it's warm, it is very delicate at this stage. (it is completely fine for the crust to still be slightly raw, as it will finish cooking with the cheesecake)

Lets Make the Matcha Cheesecake Filling:

• In a large bowl, beat the cream cheese, sugar, cornstarch, and salt until smooth and creamy.
• Add sour cream, matcha powder, and vanilla extract, and mix until well combined.
• Add the eggs one at a time, beating well after each addition.
• Pour the matcha cheesecake filling into the cooled tart crust.
• Bake for 35-45 minutes, or until the center is set but still slightly jiggly. the edges of your cheesecake should be completely set, the only part the will be slightly jiggly is the direct middle of your cheesecake.
• Turn off your oven and prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for an additional 30 minutes. Then, let it cool at room temperature for another 30 minutes. Cover with plastic wrap and refrigerate overnight (I promise the wait is worth it).

Blueberry Compote Time:

• It's honestly really simple: in a saucepan, combine blueberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the sugar melts and the mixture starts to simmer.
• Continue to simmer for about 12 minutes, until the compote thickens and the blueberries have released their juices. It's okay if not all the blueberries have broken down.
• Remove from heat and let cool to room temperature.
• Add it to a jar or deli container, and you can place it in the fridge until you're ready to use it on your cheesecake the following day.

Crème Fraîche Whipped Cream:

• The whipped cream is the only thing that you have to make the day of, and only takes a few minutes.
• In a large bowl, whip the heavy cream, crème fraîche, powdered sugar, and salt until stiff peaks form.
• Keep refrigerated until ready to use (can be refrigerated up to 8-10 hours), but is best to be made right before you plan to use it.

Lets assemble!

• Spread a layer of crème fraîche whipped cream over the top of the chilled matcha cheesecake tart. Have fun with it, you can either pipe in on, dollop it on, or make swirls with a spoon – there's not wrong way!
• Drizzle the blueberry compote over the whipped cream.
• Garnish with fresh blueberries, mint leaves, lemon zest, and extra crushed pistachios if you'd like!
• Serve chilled, and we're done!

Keyword bakedcheesecake, dessert, Matcha, tart