lately, I feel like many of the conversations I’ve had center around relationships (and lack thereof). it’s something I didn’t really think about much back in philly – but in d.c., a melting pot of semi-transient young working professionals, it seems like people wear their lonely hearts on their sleeves.
for example, a friend of mine was invited to a potluck dinner by a boy she was interested in. she agonized about what to bring – and whether flexing her considerable cooking skills and bringing ottolenghi’s cauliflower cake (look it up – it’s stunning) would be “too much”.
I’m not much good at romantic advice, but my general feeling about talents is that you should never be afraid to show them off! chances are you worked hard for those skills, and sharing them with other people tends to make everyone a little happier. she did end up making the cauliflower cake, and I heard from her later that it was very well-received. of course, the boy didn’t make any overt moves, but that’s just 20-something straight males for ya.
having just returned from dinner with some friends where they once again chatted about the single life, I was searching for a recipe to use up the rest of the almost-expired buttermilk in my fridge and came across america’s test kitchen’s “blueberry boy bait” recipe. the name was simply too good to pass up. (read more about the name here.) my first attempt came out a bit too greasy and heavy on the palate, but with a few tweaks, this “boy bait” becomes a buttery delight – dense with a close, chewy crumb, a slightly crackly sugar topping, and lovely bursts of blueberries.
jack bishop et al. cook’s country eats local: 150 regional recipes you should be making no matter where you live. new york: penguin random house. 2015.
cake|1 preheat oven to 350ºF. lightly grease and flour a 9×13-in pan. 2 in a medium bowl, whisk together flour, baking powder, and salt. in a large bowl, cream together the butter and sugars until light and fluffy (~2 minutes with paddle attachment of stand mixer, ~6 minutes ). add eggs, one at a time, beating until just incorporated. (scrape down the sides if necessary and mix again for a few more seconds.) 3 mix in 1/3 of flour mixture, then 1/2 the milk, and continue alternating, ending with flour, until the mixture is well-mixed. toss the blueberries with flour and fold into the batter. spread the batter into the prepared pan. topping|1 scatter blueberries over the top of the batter. stir sugar and cinnamon and sugar together in a small bowl, then sprinkle evenly over the batter. 2 bake until a toothpick inserted in the center comes out clean, 45-50 minutes. (check on the cake at the 25-minute mark – it may brown quicker than expected. if it does, cover it with foil.) 3 let cool in the pan for 20 minutes, then turn out and place on a serving platter or cutting board, topping side up. cut into squares and serve warm or at room temperature. (this cake can be stored at room temperature for up to 3 days, and freezes well for up to 1 month.)
*I used frozen blueberries in this recipe because I found they held up better to the denser crumb of the cake. but if you have fresh berries, they work beautifully as well. the berries do tend to sink to the bottom in this recipe, as the cake batter is quite thin.
last weekend, I promised to make banana bread (using my favorite recipe from joanne chang’s famous flour bakery) for a picnic hangout. I scrambled to make it the night before, having come back in d.c. later than planned after changing my travel plans last-minute. around 2am, after waiting 1 hour and 10 minutes for the freaking bread to finish baking, I finally went to sleep.
it was a beautifully misty morning when we we set out on an unexpectedly taxing hike the following day. heavy rains had blocked our planned hiking path with a fast-flowing and deceptively deep stream. in our efforts to find a different point to ford the stream, two members of our party got lost in the dense foliage of the george washington national forest. we didn’t locate them until an hour later – one was sitting, almost hidden in dead leaves, legs bloodied and left ankle sprained after multiple falls, while the other, in a panic, had torn through branches and brambles, covering his arms in scratches. it was altogether one of the scarier hiking experiences I’ve had.
after finding the two lost hikers, we were in no mood to continue the hike, especially not with one hiker left hobbling, so we set out for a winery in the area. thankfully, no one’s injuries were very serious, and the mood quickly became more jovial as people unpacked bags of chips, deli meats, tabbouleh, naan, and spreads. after our taxing day, I was glad to have made the banana bread after all.
food is like that. good eats, shared with good people, can completely change the mood. it got me thinking about a possible fun project for this summer and beyond: baking (and maybe cooking) my way through joanne chang’s cookbooks, and sharing the results with friends. first up: these chocolate chunk cookies, shared with my fellow summer associates. I can usually tell if I’ll love a chocolate chip cookie by the way it bakes in the oven – these start as slightly flattened balls, then melt outwards as they bake, forming those coveted ripples of crisp, buttery, brown rings on the outside of the cookie, while the middle of the cookie remains soft and chewy. and my fellow associates certainly agree with me – after 10 minutes, all 36 cookies were gone!
makes ~24 bakery-sized cookies or ~42 standard-sized cookies
joanne chang. flour: spectacular recipes from boston’s flour bakery + cafe.
san francisco: chronicle books, 2010.
1 using a stand mixer fitted with a paddle attachment (or a wooden spoon), cream together the butter and sugars on medium speed until light and fluffy (~5 minutes with stand mixer, ~10 minutes with spoon). scrape down the sides and bottom of the bowl to release any clinging butter or sugar, then mix again. 2 beat in the eggs and vanilla on medium speed until thoroughly combined (2-3 minutes). scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated. 3 in a medium bowl, stir together the flours, baking soda, and salt until well mixed. add the chocolates and toss to combine. on low speed (or with the wooden spoon), slowly add the flour-choclate mixture to the butter-sugar mixture, then mix just until the flour mixture is totally incorporated and the dough is evenly mixed. (don’t over-mix!) 4 cover the dough and refrigerate overnight (at least 12 hours and up to 36) before baking. when you are ready to bake, position a rack in the center of the oven and heat to 350ºF. 5 drop the dough into 1/4-cup balls (for bakery size) or rounded 2-tbsp balls (for standard size), spacing them ~2 inches apart. using the palm of your hand, flatten each ball slightly. (optional: sprinkle cookies lightly with flaky salt.) 6 bake for 15-18 minutes (for bakery size) or 11-13 minutes (for standard size), until cookies are golden brown on the edges and slightly soft in the center. do not let them get brown throughout. let cool on the baking sheet on a wire rack for 5-10 minutes, then transfer the cookies to the rack to cool completely. 7 cookies can be stored in an airtight container at room temperature for up to 3 days. the unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week (and can be frozen for up to 1 month; just defrost while the oven preheats so you can flatten each ball, then add 1-2 extra minutes of bake time).
*I used ghirardelli bittersweet chocolate discs and milk chocolate chips because I didn’t have any chocolate bars to chop, but taking the time to chop the chocolate will add more variation in texture to your cookies.
crazy it’s been just about a year since I visited denmark. though I spent only a week there, it was enough time to fall in love withscandinavian food and architecture, and their hygge way of life.
now of course, I visited during the summer. talking to residents of copenhagen, I heard mostly about the unusually cold summer they’d been having, a complaint especially heartfelt because their summers are only two or so months long, with even shorter autumns and springs and long, long winters. perhaps because their time to enjoy the relative warmth was so short, copenhagen was bursting with life and laughter – one evening, a hostel buddy and I found a raucous bar with a hilarious fake beach on a small river barge, then grabbed platters of food from all sorts of different stalls in a food hall and watched the sun set while sitting with what felt like every other 20-something in copenhagen on the pier.
I also miss mornings in copenhagen. at many of the coffee shops around me, most people are wearing headphones while on their laptops or in their textbooks, and conversation is subdued or nonexistent. at coffee shops in denmark, families and friends were chatting and places were particularly busy early the morning as people met up for a solid breakfast before work (with the tourists usually appearing around 10am or so). unfortunately, I don’t have the equipment or the expertise to recreate the fantastic cups of coffee I had in denmark – however, I have been slowly working my way through the delicious pastries I had. here’s a recipe for a cake so decadent, just one small slice would satisfy my sweets cravings for the rest of the day. it tastes great with coffee, and for children, I imagine it would go perfect with a tall glass of cold milk.
places i loved la cabra coffee roasters | best cup of coffee I had in europe. very popular with the locals in arhaus, so you may have to wait a bit for a table to clear. original coffee, bredgade | coffee shop with multiple locations across copenhagen. this location is small with limited seating, but isn’t too busy and has great pastries and really fantastic coffee. meyers bageri, st. kongensgade | popular copenhagen bakery with locations across the city. try to go before 9:00am – after that, the bakery quickly runs out of its most popular pastries. torvehallerne | so many great vendors in this glass-windowed food hall. the tapas at tapa del toro took me straight back to spain, and at another stall, we found fresh oysters and fish galore. the florists had incredibly beautiful arrangements featuring flowers I’ve never seen before. restaurant pluto | trendy restaurant popular for group dinners among the tall, young and beautiful residents of copenhagen. they make a showstopper of a steak (probably the best steak I’ve ever had), and the staff is super friendly. kodbyens fiskebar | incredibly fresh seafood prepared impeccably and served in a trendy, industrial former meat market. if it’s warm, share an outdoor picnic table with some copenhagen locals! (and grab a beer afterwards at nearby warpigs brewpub.) geranium | with three well-deserved michelin stars, geranium is the most expensive meal you’ll ever eat, and the best. there’s no other dining experience like eating edible pieces of art full of flavors you never even knew were possible, while seated in a panoramic dining room on the top floor of a soccer stadium. all diners also get a tour of the extensive wine room and spotless kitchens. restaurant domestic | a two michelin star gourmet gastronomique experience. the restaurant atmosphere is industrial yet cozy, and the food is delicious and whimsical – it’s as if the farm came to your table in the form of food made by woodland fairies. easily the best meal we had in arhaus (and the second-best meal we had in denmark).
aros aarhus kunstmuseum | a really, really modern art museum in arhus. when we went, there were some cool textile exhibits, and the rainbow walkway on top of the museum was 100% worth it. frederiksborg castle | the most beautiful castle we visited. built in the renaissance style, it’s surrounded by a serene moat among rolling hills and has a beautiful english-style garden. the rooms are lavishly furnished. it’s about an hour train ride from copenhagen, and was totally worth the visit. kronborg castle | supposedly the castle that hamlet is based on. it’s more imposing than attractive and the rooms are mostly empty, but during the summer, the castle hosts fun and well-acted interactive “hamlet” performances where the audience follows the actors from room to room in the castle. it’s about an hour train ride from copenhagen (and can be done in the same day as frederiksborg if you wake up early enough!). tivoli gardens | if you like amusement parks, tivoli is worth a visit. the park is beautifully executed and there are some legitimately fun rides. however, the ticket prices are quite high (and if you pay per ride, it can really add up) and lines can be quite long. if you don’t mind getting split up and riding with strangers, always opt for the singles line, which moves significantly faster.
makes one 8•8-in pan
245g (1 3/4 cup) ap flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
110g (1/2 cup) salted butter, at room temperature
300g (1 1/2 cups) granulated sugar
1 tbsp vanilla paste
2 large eggs, at room temperature
3/4 cup (175 mL) heavy cream topping
200g (1 stick + 6 tbsp) salted butter
1/2 cup (100mL) whole milk
300g (1 1/2 cups) light brown sugar, packed
200g (1 cup) granulated sugar
200g (2 cups) unsweetened desiccated coconut flakes
nadine redzepi. downtime. new york: pam krauss books/avery, 2017.
cake|1 preheat oven to 350ºF. lightly butter an 8×8-in pan. 2 whisk flour, baking powder, and salt in a small bowl. put butter and sugar in the bowl of a stand mixer* fitted with a paddle attachment. beat at medium-high speed until pale, ~3 minutes. add the vanilla paste and beat for another minute, until incorporated. 3 add the eggs one at a time, beating well after each addition until light and fluffy. with the mixture on low speed, add flour mixture in thirds, alternating with two additions of heavy cream. beat until smooth, scraping down the sides of the bowl as needed. 4 spread the batter evenly in the pan. bake until top is browned and center is almost, but not quite set when pressed with a fingertip, 30-35 minutes. topping|1 10 minutes before the cake finishes its first bake, melt the butter in a medium saucepan over medium heat. add milk and heat until it is simmering. stir in the brown and granulated sugars and bring to a boil, stirring often. stir in the coconut. reduce heat to medium-low and simmer, stirring almost constantly, until sugar has dissolved, ~2 minutes. the mixture should still be quite liquidy. assembly|1 remove cake from oven and immediately poke holes all over the surface using a wooden skewer (or a chopstick). pour topping evenly over the cake, using the back of a spoon to spread it into the corners. return cake to the oven and bake until the topping is set and has turned a shade or two darker, ~15 minutes. 2 place pan on a wire rack and let cake cool completely. cut into squares and serve.
*you can make this cake by hand as well; use a wooden spoon to mix together the butter, sugar, and vanilla paste until pale and smooth. beat the eggs in a separate bowl, then mix them into the butter-sugar mixture until light and fluffy. follow the rest of the recipe as directed.
a few days ago, a friend and I were grabbing ramen on a 60ºF rainy evening. and today, it’s the first snow. a few years ago, these wild swings in temperature were among the most concerning issues for me.
but lately, it seems that the world is careening into a new forms of chaos each day. I remember discussing the impending brexit vote with european friends back in the summer of 2015. we lightheartedly talked about how with the high barriers to leaving the eurozone, no country would actually ever do it.
but britain did vote to leave, and in november 2016, the nationalist, nativist movements that had captured the government of hungary, almost taken france, and driven brexit reared its head and placed in power president trump and his band of breitbart neo-conservatives.
since then, it seems that every day, there is new turmoil. currently, palestine has declared three days of rage following trump’s decision to recognize jerusalem as the capital of israel. north korea has made increasingly brazen strides in its military capabilities, catalonia’s independence referendum spurred a spanish government crackdown on the self-governed province, and germany’s government is at a standstill following failed coalition talks. in the meanwhile, southern california is literally in flames and the us senate may soon count a pedophile in its ranks, a man supported by the republican party despite highly credible allegations about his crimes against teenage girls.
it is exhausting to follow world events these days because each seems so significant, and yet the deluge is so quick and vicious, it is impossible to give each adequate attention. my fellow classmates and I often discuss our frustration about having to take a step back and observe for the next three years, and hope that the reasons that we chose to go back to school are not irreparably damaged by the time we graduate.
washington d.c. feels unusually quiet today. the falling snow, the muted sounds and colors of winter seem more calming than ever before. this morning, I rolled out some quick chocolate sablés, aptly named “world peace cookies” by dorie greenspan, for an upcoming christmas cookie exchange. and I took a walk through the admittedly wet snow (d.c. is still too warm for any snow to stick) and hoped for more peaceful days ahead.
makes 28-36 cookies
170g (1 1/4 cup) all-purpose flour
28g (1/3 cup) unsweeted cocoa powder
1/2 tsp baking soda
155g (1 stick + 3 tbsp) unsalted butter, cut into chunks, at room temperature
134g (2/3 cups) packed light brown sugar
50g (1/4) white sugar
1/4 tsp kosher salt
1 tsp pure vanilla extract
142 (5oz) bittersweet chocolate, chopped into irregular bits (I usually just use bittersweet chocolate chips because I’m lazy)
1 sift the flour, cocoa, and baking soda together. 2 working with a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy, and homogenous (~3 minutes).* 3 beat in the salt and vanilla. turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. when the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. toss in the chocolate pieces and mix to incorporate. 4 turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. (sometimes it comes together easily, and other times it’s a bit more crumbly – this is fine! just knead until it comes together.) divide the dough in half. 5 shape the dough into logs that are 1 1/2 inches in diameter. wrap the logs in plastic wrap and freeze for at 2 hours, or refrigerate for at least 3 hours. 6 center a rack in the oven and preheat to 325ºF. line two baking sheets with parchment paper. 7 using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (if the dough cracks, just press back together.) arrange the rounds on baking sheets, leaving ~2 inches between them. 8 bake for 12 minutes (do not open the oven during baking). transfer baking sheet to a cooling rack and let cookies rest until they are just warm/room temperature. cookies will keep at room temperature for up to 3 days, or can be frozen, well-wrapped, for up to 2 months.
*I’ve made this recipe with a hand mixer and stand mixer and both turned out well, though the stand mixer consistently results in a smoother, less grainy cookie.
this past summer, I spent a few days in copenhagen. right down the street from our airbnb was one of copenhagen’s famous bakeries, meyers bageri. each morning, there would be a queue out the door and if we came after 10am, they’d be sold out of just about everything! (so much for sleeping in on vacation.) I loved their fluffy, buttery kanelsnurrer, especially the blueberry version.
since then, I’ve tried a few times now to recreate those pastries. most recipes I’ve found have a denser bread base that is then twisted into a beautiful, chewy cinnamon cardamom cookie-bread hybrid. (I think it might be based on the swedish version of the pastry.) they were good, but not quite what I was looking for.
while “leafing through” the ebook version of steffi knowles-dellner’s lagom, I saw that she included both a kanelsnurre and a blueberry kanelsnurre recipe (called kanel & kardamummabullar in her book) and was instantly reminded of meyers bageri. I’m happy to report that her recipe is definitely the closest I’ve found to what I experienced in copenhagen. the recipe itself was relatively painless, requiring two rise times but very little in the way of complex pastry skills, and the result is so, so good. I loved them so much, I ate three straight out of the oven!
the other pastry I loved in copenhagen was the tebirke, but my last attempt was so time-consuming and traumatic, I’m not sure I’ll tackle it for the next year. in the meanwhile, I guess I’ll just have content myself with these excellent kanelsnurrer.
steffi knowles-dellner. lagom: the swedish art of eating harmoniously. london: quadrille publishing limited, 2017.
dough|1 in a small saucepan, melt the butter. pour in the milk and heat until just warm to touch. slowly add and stir in the yeast until dissolved. 2 in a large bowl, combine the sugar, cardamom, 1/2 tsp salt, and flour. add the butter-milk mixture and mix until you have a wet dough. 3 tip the dough onto a lightly floured surface and knead until it comes together. add a bit more flour if the flour is too sticky to knead. 4 return to a clean bowl and sprinkle with flour. cover with a tea towel (or plastic wrap) and let rise in in a warm place for 1 hour, until doubled in size. 5 gently press the dough down a bit, then tip onto a lightly floured surface. knead for a few minutes, adding more flour if the dough is too sticky to knead. when the dough releases from the surface easily, it is ready. cut the dough in half (another way to check if the dough is ready: you should see evenly distributed air bubbles). roll each half out to form a 12×16-in rectangle with the longest side facing you. filling & assembly|1 in a small bowl, combine the sugar, cinnamon, and cardamom. 2 spread the softened butter over each rectangle, then sprinkle with the sugar-cinnamon mixture. 3 preheat the oven to 450ºF and line several baking sheets with parchment. starting from the left, roll each rectangle tightly and slice into even pieces, about 1 inch thick. pinch or tuck in the ends and place, generously spaced, on the prepared sheets. cover with tea towels or plastic wrap and proof for about 40 minutes, until doubled in size. 4 brush with beaten egg and bake for 8-10 minutes, until golden. allow to cool on a wire rack. glaze|1 while the buns bake, combine granulated sugar and water in a small saucepan. without stirring, bring to a simmer. continue to simmer for a few more minutes, then allow to cool slightly before brushing them over the buns as soon as they come out of the oven.
baking has always been my stress reliever, and it’s much needed this week. I’ve had two zucchinis languishing in my fridge for a while, and figured I’d kill two birds with one stone and bake them into something. I have to say, zucchini bread does not fill me with the same joy that banana bread does (which may be why it’s taken me a while to get around to baking this loaf), but this recipe by tartine bakery, made with apricot preserves, is delightful, a lighter loaf that pairs wonderfully with black tea.
I will also say I did find that I had used a lot of kitchen gear at the end of this recipe – three bowls, one box grater, wooden spoon, whisk, and liquid measuring cup, and all of my cup, tablespoon and teaspoon measurements. normally, doing dishes is also a relaxing activity, and late last night, I suppose it was…relaxing…mostly tiring. anyways, I did sleep better than I have in a while last night!
makes one 9•5-in loaf
270g (1 3/4 cup + 2 tbsp) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1/2 cup + 2 tbsp vegetable oil
150g (3/4 cup) sugar
115g (1/2 cup) apricot preserves (or orange marmalade)
285g (2 1/2 cup) grated zucchini
1/2 tsp salt
115g (1 cup) walnuts, toasted and coarsely chopped
2 tbsp sugar for dusting
elisabeth m. prueitt and chad robertson. tartine. san francisco: chronicle books, 2006.
1 preheat oven to 350ºF. lightly grease a 9x5in loaf pan and line with parchment paper. 2 in a bowl, sift together flour, baking powder, baking soda, and cinnamon. set aside. 3 in another mixing bowl, beat together the sugar and eggs on medium speed until light and fluffy (~5 minutes). (if using a handheld mixer, the same step will take ~8 minutes.) 4 on low speed, slowly drizzle in the oil. don’t pour the oil in all at once; add it slowly so that it incorporates into the eggs and doesn’t deflate the air beaten into the batter. add the marmalade, grated zucchini, and salt, and beat on low until just combined. 5 using a rubber spatula, fold the flour mixture and nuts into the egg mixture until thoroughly combined. no flour streaks should be visible, and the nuts should be evenly distributed. pour the batter into the prepared loaf pan and smooth the top. sprinkle evenly with sugar. 6 bake for 60-70 minutes, until golden brown on top and center springs back when pressed. let cool on the pan on a wire rack for at least 30 minutes, then remove it from the pan to finish cooling. 7 the zucchini bread can be stored, tightly wrapped, in the refrigerator for up to 5 days.
*the batter must be baked immediately after mixing. otherwise, the sugar with macerate with the zucchini, pull out all the moisture, and make the batter very watery.
the other day, my sister asked me for a matcha cheesecake recipe. after a busy june, I jumped at the chance to tie on my apron and pull out the kitchenaid for some recipe testing. I had also encountered some recent inspiration while dining at susanna foo’s newest venture, suga, when I had the chance to meet susanna foo herself and gain some insight into her mentality as a chef.
two decades ago, susanna foo’s eponymous restaurant in philly redefined chinese food in america, educating americans who were lucky enough to dine at her restaurant about the true pinnacles of chinese cuisine (with some french flair) during a time when most americans thought chinese cuisine consisted of moo shu pork and general tso’s chicken. to this day, one of my favorite dishes remains her take on squirrel fish (松鼠桂鱼), and my father owns and heavily uses her cookbooks.
one night, while sitting at the table next to ours, susanna foo asked the kitchen to send out a plate of potstickers. she tasted the potstickers, which she ate with no sauces or garnishes. she then critiqued the humble dish in the way only a serious, trained chef can – she noted they lacked salt and that they were not as juicy as she would like. until she mentioned it, I had thought the dumplings were honestly quite good, but when she pointed it out, I too began to note the nuances. after leaving the restaurant that night, I continued to reflect on the restless nature of good chefs as they constantly search for that perfect flavor and texture profile. even at the age that most people begin to think about retirement, susanna was still tasting, taking notes, and thinking of ways to improve.
while I will never pretend to have the training or the palate of a professional – as demonstrated by the ever-present cracks on my cheesecakes – I am constantly in awe of their commitment to improvement. it’s a mentality that makes our lives a little tastier, and when translated outside of the kitchen, drives us to better ourselves and make our lives a little brighter.
makes one 9-inch cheesecake
1 1/4 cups chocolate cookie crumbs (I used ~20-24 oreos, cream scraped off*)
1 1/2 tbsp granulated sugar
1/4 tsp kosher salt
4 tbsp unsalted butter, melted and cooled slightly cheesecake
680g cream cheese, room temperature
113.5g crème fraîche, divided
2 tbsp culinary-grade matcha powder
350g granulated sugar
4 large eggs
1/4 tsp vanilla extract
pinch of salt swirl
28g crème fraîche
1 tsp matcha powder
1 tbsp powdered sugar
cookie crust|1 preheat oven to 350ºF. in a small bowl, mix together the cookie crumbs, sugar, salt, and melted butter. 2 add the crust mixture into a 9-inch springform pan and press evenly onto the bottom of the pan until packed tightly. 3 bake for 8-10 minutes, then remove from the oven and cool completely. wrap the bottom of the spring form pan in foil to waterproof it. cheesecake|1 in a small bowl, whisk together the matcha with 28g of crème fraîche until all the matcha lumps are gone. 2 in the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and beat until smooth and fluffy (~2 minutes). add the matcha mixture, the remaining crème fraîche (~85 g), and the sugar, and beat until combined. 3 with the mixer on medium, add the eggs one at a time, waiting until each egg is incorporated before adding the next one. add the vanilla extract and salt. swirl|1 in a small bowl, whisk together the crème fraîche until smooth.
matcha, and powdered sugar assembly|1 pour the matcha cream cheese filling into the springform pan and smooth out the top with a spatula. make sure it reaches the edges of the pan (I like to give the pan a few hard raps on the countertop). 2 make little dollops of the swirl mixture on the surface of the cheesecake. take a skewer or knife and marble the dollops. 3 place in a roasting pan on the middle rack of the oven, then fill the roasting pan with 2 inches of hot water. bake for 45-50 minutes, rotating once halfway through the baking time, until the cheesecake is set at the edges but still jiggly in the center. (if your cheesecake is browning too fast, tent it with foil.) 4 place on a cooling rack to cool for 30 minutes, then in the fridge to set for at least 3 hours. slice and serve.
*I don’t provide weights for the cookie crust because I got different weights depending on brand of cookie used; for oreos, the weight is ~125g.