Matcha Cheese Bars
Matcha Cheese Bars
Ingredients
For the Matcha Base
- 150 g all-purpose flour
- 50 g granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 115 g unsalted butter, cold, cut into cubes
- 1 egg yolk
- 1 tablespoon ice water, or as needed
For the Cream Cheese Topping
- 225 g cream cheese, softened
- 75 g granulated sugar
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 175°C. Line an 20x20 cm baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 10 min•🌡️ 175
- 2
In a large bowl, whisk together the all-purpose flour, 50 grams of granulated sugar, and matcha powder for the base.
⏱️ 2 min
- 3
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min
- 4
Add the egg yolk and 1 tablespoon of ice water to the mixture. Mix until a dough just comes together. If the dough is too dry, add a little more ice water, 1 teaspoon at a time, until it forms a cohesive ball.
⏱️ 3 min
- 5
Press the matcha dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly set.
⏱️ 15 min•🌡️ 175
- 6
While the base is baking, prepare the cream cheese topping. In a medium bowl, beat the softened cream cheese and 75 grams of granulated sugar with an electric mixer until smooth and creamy.
⏱️ 5 min
- 7
Beat in the large egg and vanilla extract until well combined. Stir in the 1 tablespoon of all-purpose flour until just incorporated.
⏱️ 3 min
- 8
Pour the cream cheese mixture over the partially baked matcha base. Spread evenly with a spatula.
⏱️ 2 min
- 9
Return the pan to the oven and bake for another 20-25 minutes, or until the edges are lightly golden and the center is just set (it will still be slightly jiggly).
⏱️ 25 min•🌡️ 175
- 10
Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into bars.
⏱️ 120 min
- 11
Lift the bars out of the pan using the parchment paper overhang. Cut into 9 or 16 squares, depending on desired size. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Cheese Bars
For the Matcha Base
- 150 g all-purpose flour
- 50 g granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 115 g unsalted butter, cold, cut into cubes
- 1 egg yolk
- 1 tablespoon ice water, or as needed
For the Cream Cheese Topping
- 225 g cream cheese, softened
- 75 g granulated sugar
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 175°C. Line an 20x20 cm baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 10 min•🌡️ 175 - 2
In a large bowl, whisk together the all-purpose flour, 50 grams of granulated sugar, and matcha powder for the base.
⏱️ 2 min - 3
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min - 4
Add the egg yolk and 1 tablespoon of ice water to the mixture. Mix until a dough just comes together. If the dough is too dry, add a little more ice water, 1 teaspoon at a time, until it forms a cohesive ball.
⏱️ 3 min - 5
Press the matcha dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly set.
⏱️ 15 min•🌡️ 175 - 6
While the base is baking, prepare the cream cheese topping. In a medium bowl, beat the softened cream cheese and 75 grams of granulated sugar with an electric mixer until smooth and creamy.
⏱️ 5 min - 7
Beat in the large egg and vanilla extract until well combined. Stir in the 1 tablespoon of all-purpose flour until just incorporated.
⏱️ 3 min - 8
Pour the cream cheese mixture over the partially baked matcha base. Spread evenly with a spatula.
⏱️ 2 min - 9
Return the pan to the oven and bake for another 20-25 minutes, or until the edges are lightly golden and the center is just set (it will still be slightly jiggly).
⏱️ 25 min•🌡️ 175 - 10
Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into bars.
⏱️ 120 min - 11
Lift the bars out of the pan using the parchment paper overhang. Cut into 9 or 16 squares, depending on desired size. Serve chilled.
⏱️ 5 min