Matcha cheesecake
An easy no-bake cheesecake flavoured with matcha, or green tea powder. Matcha is touted for its health benefits, but it is also wonderful for baking and desserts, as shown in this gorgeous Japanese inspired recipe.
Ingredients
Serves: 6
- 100g digestive biscuits, crushed
- 50g unsalted butter, melted
- 200g cream cheese, at room temperature
- 80g caster sugar
- 200g mascarpone cheese
- 3 tablespoons matcha green tea powder, plus more for dusting
- 240ml whipping cream
- 1 tablespoon powdered gelatine
- 3 tablespoons warm water
- 1 teaspoon icing sugar, for dusting
- 3 strawberries, sliced
Method
Prep:15min ›
Extra time:4hr20min ›
Ready in:4hr35min
- Stir biscuit crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of an 18cm (7 in) springform cake tin. Place tin in fridge for about 20 minutes.
- Beat cream cheese and caster sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons matcha powder into cheese mixture.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
- Stir gelatine into warm water in a small bowl until dissolved. Stir gelatine mixture into cream cheese mixture; pour over chilled biscuit base. Chill the cheesecake in the fridge until set, at least 4 hours (overnight is best).
- Just before serving, dust top with extra matcha powder and icing sugar; decorate with sliced strawberries.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
I did omit the mascarpone cheese as I forgot to buy it. However, the main problem with cake was that the gelatin didn't dissolve enough in warm water. So my cake ended up with clumps and knobbly bits of hard rubbery bits of gelatin. I would advise that you use hot water instead of just warm water. The amount of cheese to biscuit base also seemed a bit much - I had a thick cheese top, with a thin biscuit base. - 05 Apr 2017