Preheat your oven to 350 degrees F (175 degrees C). This step is crucial, as a properly heated oven ensures even baking and a perfect texture for your cheesecake.
In a small bowl, mix together the chocolate cookie crumbs, sugar, kosher salt, and melted butter. You want the mixture to resemble wet sand, moist enough to hold together when pressed.
Transfer the crust mixture into a nine-inch (10-cup) springform pan. Using your hands or the bottom of a glass, press the mixture evenly onto the bottom of the pan, ensuring it’s packed tightly.
Place the pan in the preheated oven and bake for 8 to 10 minutes. Since the crumbs are dark, it’s tough to gauge their doneness, so keep a close eye on the clock!
Once baked, remove the crust from the oven and allow it to cool completely before adding the filling. This step is crucial to prevent the filling from melting into the crust.
While waiting for the crust to cool, wrap the bottom of the springform pan in a few sheets of foil to avoid leaks during baking.
In a small bowl, whisk together the matcha powder and 1 ounce of yogurt until very smooth. Make sure there are no lumps; the texture should be creamy.
In a stand mixer with the paddle attachment, add the cream cheese and beat until smooth and fluffy, for about 2 minutes. You want it light and airy, so it combines well with the other ingredients.
Next, add the matcha yogurt mixture, reserved 3 ounces of yogurt, and sugar; mix until well combined.
With the mixer running, add the eggs one at a time, allowing each to fully incorporate before adding the next. This step is vital; it guarantees a silky-smooth filling.
Finally, mix in the pure vanilla extract and a pinch of kosher salt to enhance the overall flavors.
To create the swirl, whisk together the remaining yogurt and powdered sugar until smooth. If it’s too thick, add a splash of water to reach a pourable consistency, about the texture of heavy cream.
Pour the matcha and cream cheese filling into the springform pan over the cooled crust. Smooth out the top with a spatula, ensuring it reaches the edges.
Make little dollops of the sweetened yogurt all over the surface of the cheesecake. Using a skewer or popsicle stick, gently swirl through the dollops to create a marbled effect. You can make it as messy or neat as you desire.
Place the springform pan into a larger roasting pan, and fill the roasting pan with about 2 inches of water. This water bath helps with even baking and prevents cracks.
Bake in the oven for 45 to 50 minutes. It should look set but still slightly wobbly in the center.
Once done, allow it to cool on a cooling rack for 30 minutes. After cooling, refrigerate the cheesecake for at least 3 hours, but ideally overnight for the best texture and flavor.
When ready to serve, carefully slice and enjoy your stunning Matcha Swirl Cheesecake!
