Matcha Cheesecake

So lots of you were asking about Diana’s cheesecake – here is the recipe!

(Cake Base)
100g Digestive Biscuits
30g Unsalted Butter, melted

(Cheesecake Filling)
580g Cream Cheese, softened at room temperature
80g Granulated Sugar
3 Eggs
80ml Whipping Cream
1tsp Pure Vanilla Extract
2tsp All-Purpose Flour
4Tbsp Uji Matcha Powder
Some Hot Water


  1. Place digestive biscuits/graham cracker in a ziplock bag, crush into crumbs with your hand/bowl. Mix in melted butter.
  2. Pour crumbs into a 6-inch springform pan, and press with the back of a spoon to form a firmly packed crust.
  3. Grease the side of the pan with melted butter.
  4. Makes Match Filling. Preheat oven to 170C.
  5. Add 3tsp hot water to matcha powder to form a thick paste, the exact amount will depend of brand of matcha powder.
  6. Beat softened cream cheese in a large bowl till it is smooth and creamy, then add in granulated sugar and mix on medium-high speed for a few minutes.
  7. Crack eggs into separate bowls and mix them in one by one. Do not over beat as it will cause the cheesecake to crack.
  8. Mix in whipping cream.
  9. Add in vanilla extract. (Optional but recommended)
  10. Sprinkle all-purpose flour on top and give it a quick stir.
  11. Add in matcha paste and mix till well incorporated.
  12. Wrap bottom of sprinform pan with aluminium foil.
  13. Pour cheesecake mixture into your springform pan, smooth out with a spatula and bang on the counter a few times.
  14. Place into a deep baking tray and fill with hot water (this keeps
  15. Bake for 15 minutes. Lower oven temperature to 120C, cover cake with baking sheet/aluminium foil and continue to bake for 60-75 minutes.
  16. Carefully remove cheesecake from oven, it should have a wobbly centre.
  17. Let it cool completely then refrigerate for at least 10 hours (preferably overnight).
  18. Remove cake from springform pan. Run spatula under hot water, wipe off the water then use it to smooth out the sides of the cheesecake. (Tip: Dip your knife into hot water as well before cutting any cheesecakes/icecream cakes!)


Mmm Chocolate Cake










Hey  everyone, so this is the cake I made for the Welcome Back event this semester. I pretty much just used what I had in my baking friendly home and it wasn’t too hard to whip up quickly.


Chocolate cake

190g dark chocolate

125g soft unsalted butter

125g dark brown sugar

2 egg yolks

40g almond meal

2 egg whites

40g caster sugar

And the chocolate ganache is at the bottom of the page.


Preheat oven to 170 degrees Celsius. Line a 20cm cake tin with baking paper. (I actually buttered the sides of the tin and let me tell you, bad mistake. I almost tore my whole cake apart as I was taking it out of the tin. So I recommend baking paper)

Chocolate cake

1. Finely chop up the chocolate & set aside. This took me ages, but I was watching Masterchef at the same time 🙂

2. Beat the unsalted butter until smooth in another bowl.

3. Add the dark brown sugar into the butter & beat until creamy.

4. Blend in the egg yolks, then chopped chocolate and almond meal. Set the mixture aside.

5. In a separate bowl, whisk the egg whites until it forms soft peaks. Then add in little amounts of sugar at a time while still whisking until all the sugar is used and stiff peaks form.

6. Whisk 1/3 of the egg white mixture into the chocolate mixture to lighten it. Then carefully fold in the rest of the egg white mixture in 2 separate batches. Don’t worry if the batter looks lumpy, so did mine.

7. Pour the batter into the cake tin & bake for ~40mins or until a knife (or in my case a chopstick) comes out clean. Be careful not to over bake the cake or it will become dry. And no one likes dry cake.

8. Let it cool for at least 2 hours before turning the cake out onto a rack. The top of the cake may appear lumpy due to the chopped chocolate. You can choose to either cut the top off to even it out. Or do what I did and turn the cake upside down to leave a brilliantly smooth surface to put the ganache on.

Chocolate ganache

200g dark chocolate

200g full cream

When making ganache, I usually stick by the rule 1 part cream to 1 part dark chocolate.

Chop the chocolate into pieces (the smaller they are, the easier to melt) & put in a mixing bowl.

Then heated up my cream in a saucepan until a bit of steam starts coming off it. Pour the hot cream into the chocolate and whisk quickly until all the chocolate has mixed smoothly into the cream.

Let it cool to room temperature, or if you’re impatient like me, pop it in the fridge and just check on it every so often until it reaches the thickness you want to spread it on the cake.

Then just decorate with melted white chocolate and voila!

Sticky Lemon Cake


  • 175g unsalted butter
  • 250g caster sugar
  • 2 lemons
  • 3 eggs
  • 75g plain flour
  • 150g ground almonds
  • 150g natural yogurt


  1. Preheat the oven to 170 degrees celsius. Grease the cake tin and line the base with greaseproof paper. Set aside.
  2. Cream together the butter and 150g caster sugar in a large bowl. Grate the zest from both lemons, add to the bowl, and mix together.
  3. Gradually beat in the eggs, one at a time. If the mixture shows signs of curdling, add 1 teaspoon of flour.
  4. Mix the flour, baking powder, and ground almonds together. Sift into a separate bowl, then fold into the butter and eggs. Stir in the juice of 1 lemon and the yogurt. Pour the mixture into the tin.
  5. Bake for 40 minutes or until the centre of the cake is just as firm to the touch. Do not open the oven door for the first 20 minutes.
  6. Remove the cake from the oven and leave to cool in tin.
  7. Heat the remaining sugar and the juice from the remaining lemon in a saucepan. Pierce the cake several times with a skewer, then drizzle the syrup over the cake. Leave to cool before removing the cake from the tin.

Serves 8


Taken from “Cakes & Cupcakes” by DK