Ingredients
- 2 large whole eggs
- 3/4 cup neutral vegetable oil
- 2/3 cup granulated sugar
- 3 packets of The Republic of Tea U•Matcha single sips powder (sifted)
- 1 teaspoon vanilla extract
- A pinch of salt
- 3/4 cup all-purpose flour
Cheesecake filling:
- 3/4 cup Philadelphia cream cheese (softened to room temperature)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (room temperature)
Preparation:
Matcha brownie batter:
- Preheat oven to 350°F.
- Line the bottom of an 8″ x 8” baking pan with parchment paper.
- In a mixing bowl, whisk together the eggs, oil, sugar, sifted matcha powder, vanilla, and salt.
- Using a spatula, gently fold in the flour into the egg mixture, being careful not to overmix. Set batter aside.
Cheesecake filling:
- Using a stand mixer with the paddle attachment, on low speed, beat together the softened cream cheese, sugar, vanilla and egg yolks until smooth and creamy.
Assembly:
- Spread a layer of the matcha brownie batter into the bottom of the baking pan. Save about 4 tablespoons of batter for the top.
- Put in a layer of the cheesecake filling on top of the matcha brownie batter.
- Scoop the remaining 4 tablespoons of matcha brownie batter in separate dollops over the top of the cheesecake filling.
- Run a butter knife through the batter in a zig zag line vertically and horizontally to create a swirl through the cheesecake and brownie mixture.
- Tap the baking pan onto the countertop a couple of times to release any trapped air.
- Bake at 350°F about 27-30 mins, or until set in the middle. Remove from the oven and let cool before cutting into squares.
- Store in an airtight container for a day at room temperature, or in the refrigerator for up to 3 days.
