Peachy Cheesecake Matcha Affogato
Silky cheesecake ice cream, buttery salted caramel, sun-ripened peaches, and perfectly balanced matcha come together in a dessert that's equal parts creamy, rich, and refreshing. As the ice cream melts, it mingles with the caramel and peach juices while the matcha brings aromatic depth and umami, cascading through each layer in velvety contrast.
Ingredients
Peachy Cheesecake Matcha Affogato
- 2 small scoops (85g) cheesecake ice cream (either homemade or storebought, recipe follows)
- 1 ripe peach, cut into 1/4 inch pieces
- 2 g (about 1 level tsp) high-quality ceremonial matcha I used this one: https://collabs.shop/visaed
- 30 g (2 Tbsp) filtered water, at 170 °F (~76° C) (+ more to warm your matcha bowl)
- Drizzle of salted caramel sauce
Cheesecake Ice Cream (Purchased or homemade)
- 8oz cream cheese
- 1 cup sour cream (do not sub lower fat varieties)
- 1/2 cup half and half (or 1/4 cup each heavy cream and whole milk)
- 2/3 cup (130g) white sugar
- 1 large pinch kosher salt
- 1 lemon (preferably not sprayed), zested
Salted Caramel Sauce (Purchased or homemade)
Instructions
Cheesecake Ice Cream
- Cut the cream cheese into small pieces.
- Add the cream cheese, sour cream, half and half, sugar, salt, and zest of the lemon to a blender or food processor. Process until smooth.
- Pour into a glass container, cover, and refrigerate thoroughly until fridge cold.
- Process in your ice cream maker according to the manufacturer's instructions.
Matcha
- Soak your chasen (matcha whisk).
- Pour your extra hot water (not the 2 measured Tbsp, just regular hot water) to warm your matcha bowl. Dispose and dry your warm bowl.
- Add your matcha through a sieve into the warm bowl.
- Add 2 Tbsp hot (170 °F, ~76° C) water to the bowl, and whisking gently in an "M" pattern to form a microfoam on your matcha.
Drink Assembly
- Scoop two small scoops of ice cream into your glass.
- Nestle your peaches into the ice cream.
- Drizzle with salted caramel sauce.
- Pour the matcha over your drink. Enjoy!