Matcha Cheesecake Bars
A good hit of lemon rind offers a sunny lift that balances the earthy matcha.When making the pistachio shortbread crust, be sure not to press the mixture too firmly into the dish; that’ll compact it and make the crust tough.
Crust: 4 ounces whole-wheat pastry flour (about 1 cup) 1/3 cup unsalted roasted pistachios 3 tablespoons powdered sugar 1/4 teaspoon salt 1/4 cup chilled butter, cut into small pieces 1 tablespoon canola oil 1 tablespoon ice water Cooking spray
Filling: 2/3 cup fat-free sweetened condensed milk 1 tablespoon matcha powder 1 tablespoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/8 teaspoon salt 8 ounces 1/3-less-fat cream cheese, softened 2 large eggs
1. Preheat oven to 350°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pistachios, sugar, and 1/4 teaspoon salt in a food processor; pulse until pistachios are finely chopped. Add butter; pulse until mixture resembles coarse meal. Add oil and ice water; pulse until moist. Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Gently pat mixture into an even layer in dish. Bake at 350° for 23 minutes or until lightly browned. Remove from oven, and cool completely.
3. Reduce oven temperature to 325°.
4. To prepare filling, wipe food processor clean. Combine milk and next 6 ingredients (through cream cheese) in processor; process until well combined, scraping sides of bowl as necessary. Add eggs; pulse until well combined. Pour filling over cooled crust. Bake at 325° for 25 minutes or until set. Remove from oven, and cool to room temperature. Cover and chill.
SERVES 18 (serving size: 1 bar) CALORIES 144; FAT 7.9g (sat 3.6g, mono 2.6g, poly 0.9g); PROTEIN 4g; CARB 14g; FIBER 1g; SUGARS 9g (est. added sugars 8g); CHOL 38mg; IRON 1mg; SODIUM 134mg; CALC 55mg
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