No-bake Matcha Cheesecake Recipe
Calling all matcha cheesecake lovers! Have you ever wonder what does matcha taste like? Matcha is a very unique flavour and hard to describe. It’s slightly bitter and not commonly acceptable by locals in the UK. I can’t remember when is my first encounter with “Matcha” or “green tea”; but once I tried it, it is forever engraved in my mind. My mum could never fathom my love for matcha… Just like how I could never understand her persistent love for gardening!
Several years ago, Mum sent me over to the UK for my tertiary education. I have been frantically searching for where to buy matcha cheesecake in the UK. Failed to secure a university in London, it is even harder to buy a delicious matcha dessert outside London. Then, I asked myself how hard is it to make matcha cheesecake at home. I am extremely grateful for the presence of “Google” and “Youtube”. They allow me to experiment with various recipes to produce the perfect no-bake matcha cheesecake to fix my cravings.
Jump to RecipeDO NOT, let me repeat it again, DO NOT compromise on the quality of your Matcha powder. I got myself a premium matcha powder at half price at Japan centre. It does make a difference when you are mixing matcha powder with your mixture. With a lower quality one, it tends to form several rocky, small bubble, that is so stubborn that, no matter how many times you stir it, it will not dissolve. How frustrating it is?! Right? Your problem could be resolved by simply making any matcha-related products using a premium version of matcha – it just made your life so much easy and you always wanted to deliver a premium product to your customer right?
Check out my no-bake matcha cheesecake recipe below – Namaste! 🙂
No-Bake Matcha Cheesecake
Ingredients
Cheesecake base (Bottom layer)
- 20 g Unsalted Butter
- 80 g Digestive Biscuits
Green (First layer)
- 1.5 tsp Gelatin
- 15 g Sugar
- 30 ml Semi-skimmed milk
- 200 ml Double Cream
- 50 g Milk Chocolate
- 4 tsp Matcha Powder
- 200 g Cream Cheese
White (Second layer)
- 150 ml Double Cream
Jelly (Third layer)
- ½ tsp Gelatin
- 20 g Sugar
- 25 g Double Cream
- 2 tsp Matcha Powder
- 35 ml Water
Instructions
Cheesecake base (Bottom layer)
- Put 80g Digestive biscuits into a food bag and use a rolling pin to break it into pieces.
- Add 20g melted butter into the food bag from Step 1 and hand press it from the outer layer to make it sticky.
- Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
- Place the cake tin in the fridge to cool it for 20 minutes.
Green (First layer)
- In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
- Add the milk mixture (from Step 5), 200g cream cheese, 15g sugar into a mixing bowl and stir thoroughly.
- In a separate mixing bowl, melt 50g milk chocolate in the microwave.
- Add 150ml double cream into the chocolate mixture (from Step 7) and whisk it until it thickens.
- Transfer the chocolate cream (from Step 8) into the mixtures from (Step 6) and fold it continuously.
- Set aside 150g of the mixtures from Step 9 to be used for the second layer.
Matcha cream
- In a separate bowl, add 4 tsp matcha powder and 50g double cream, and stir it.
- Add matcha cream into the mixtures and stir until the green colour blends it perfectly.
- Pour the mixtures from Step 12 into the cake tin on top of the biscuit layer and cool it for 30 minutes.
White (Second layer)
- Pour 150g mixtures (from Step 10) onto the green layer and use a spatula to smoothen the surface.
- Cool in the fridge for 10 minutes.
- Let the mixtures cool down.