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Matcha Cheesecake recipe
Jane

No-Bake Matcha Cheesecake

I am extremely addicted to matcha and got myself a whole jug of Matcha powder at some point in my life. I experimented with various recipes to produce the most delicious Matcha Cheesecake that is not too sweet to my liking.
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Prep Time 1 hour
Chilled time 6 hours
Total Time 7 hours
Servings: 4 people
Course: Dessert
Cuisine: Japanese
Ingredients Method

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

Method
 

Cheesecake base (Bottom layer)
  1. Put 80g Digestive biscuits into a food bag and use a rolling pin to break it into pieces. 
  2. Add 20g melted butter into the food bag from Step 1 and hand press it from the outer layer to make it sticky. 
  3. Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
  4. Place the cake tin in the fridge to cool it for 20 minutes.
Green (First layer)
  1. In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
  2. Add the milk mixture (from Step 5), 200g cream cheese, 15g sugar into a mixing bowl and stir thoroughly. 
  3. In a separate mixing bowl, melt 50g milk chocolate in the microwave.
  4. Add 150ml double cream into the chocolate mixture (from Step 7) and whisk it until it thickens.
  5. Transfer the chocolate cream (from Step 8) into the mixtures from (Step 6) and fold it continuously.
  6. Set aside 150g of the mixtures from Step 9 to be used for the second layer.
Matcha cream
  1. In a separate bowl, add 4 tsp matcha powder and 50g double cream, and stir it.
  2. Add matcha cream into the mixtures and stir until the green colour blends it perfectly.
  3. 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)
  1. Pour 150g mixtures (from Step 10) onto the green layer and use a spatula to smoothen the surface.
  2. Cool in the fridge for 10 minutes.
  3. Let the mixtures cool down.