Hello friends! 🙂 This week I had the chance to make a matcha cheesecake. I love the final cake’s look and taste. Cheesecake is as usual so yummy! I can eat cheesecake for weeks. Yes, not ashamed! 🙂
Because I had a hard time looking for pure matcha powder in the grocery stores (currently living in the PH by the way), I opted to settle on matcha latte powder. Surprisingly, it tasted really well and I also have extra pouches for matcha latte. Yehey!
So here goes the recipe. In case you got lost (because yes, I’m still working on my writing skills) you can watch the video below.
The ingredients needed are the following:
For the crust:
- 100g melted unsalted butter
- 200g crushed grahams
For the cheesecake filling
- 400 mL whipping cream
- 350 g cream cheese
- 25 g gelatin (200 bloom)
- 80 g matcha latte powder
- 4 Tbs white granulated sugar
- 3 Tbs cold water
- 3 Tbs hot water
To start with, bloom the gelatin by adding 3 tbs cold water. Mix and set aside. Also, make matcha paste by adding 2 tbs hot water to the matcha latte powder. Set aside also. These mixtures will go to the cheesecake filling later.
To make the crust, simply mix the melted butter with the crushed grahams until wet sand consistency. Then press the crumbs in a pan and set aside in the fridge as you make the cheesecake filling.
To make the cheesecake, whisk cold whipping cream until soft peak forms (Same discussion in my previous post). Then break the cream cheese and add the sugar and matcha paste. Mix until the mixture is uniformed. Then fold in the whipped cream. Dissolve the bloomed geltin with 1 tbs of hot water and add with the rest of the mixture. After mixing, pour into a pan.
To make decorations I just draw random lines at the center of the cake using the leftover matcha paste. Then using a stick I make random swirls into those lines. I refrigerated the final cake overnight.
It was my first time to make this no bake cheesecake. I had a great time making those simple swirls. I love how it taste. Hope you like it also.
Salamat! Happy baking 🙂