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.
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.