Matchaholics rejoice! 💚 Adding on to the current existing range of cakes available, this matcha double layer cheesecake is made from Kyoto Uji matcha for its matcha cheesecake layer and topped with even more uji matcha powder✨. Along with a base of cream cheesecake made using cream cheese from Hokkaido & France, the cake is enveloped in a thin paper-like crepe. The cheesecake was smooth and creamy, with a distinctive earthy note in the matcha layer coupled with a subtle pleasant earthy bitter undertone from the addition of the matcha powder. Answering to the typical query that I have been constantly asked on, letao or Tokyo milk cheese? Personally I would prefer this version as the matcha flavour was more distinct but of course, the texture at letao is generally softer and more fluffy as compared to the one here which is more creamy and dense. Along with a salt&camembert cheese cookie, the sundae comes with your of milk/cheese softserve or simply just opt for the twist if you can’t make up ur mind (which was what I did)! Personally I would prefer the cheese softserve as the milk was a tad too creamy and heavy for my liking .
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[PS: Heard that this matcha cheesecake is only available in limited quantities daily for a limited time! Do give it a try if you have yet to, soon!] .
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#burpple #smitteneats #smittenchoice