Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, non-baked matcha cheesecake (easy). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Non-baked Matcha cheesecake (easy) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Non-baked Matcha cheesecake (easy) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have non-baked matcha cheesecake (easy) using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Non-baked Matcha cheesecake (easy):
- Make ready 75 g digestive biscuits
- Take 40 g (1/3 stick) unsalted butter, melted
- Make ready 8 g (~4 tsp) of green tea matcha powder
- Take 70 ml (~1/3 cup) of hot water
- Prepare 70 ml (~1/3) of cold water
- Take 9 g (~4 tsp) of gelatine powder
- Prepare 225 g (8oz/one block) of cream cheese
- Make ready 60 g (~1/3 cup) of sugar
- Take 250 ml (1 cup) whipping cream
Steps to make Non-baked Matcha cheesecake (easy):
- Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved.
- Line the bottom of a 6 inch springform cake pan with parchment paper
- Pour the biscuit mixture into the pan and press to form an even layer
- Set aside and chill in the fridge
- Whisk together the matcha powder and hot water until well dissolved and then set aside to cool
- Sprinkle the gelatin powder over the cold water and then set aside for it to set.
- In a large bowl, whisk together the cream cheese and sugar until well combined.
- In another bowl, whip up the whipping cream until soft peaks form
- Whisk the green tea matcha mixture into the cheese mixture until well combined.
- Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture
- Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base
- Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set
- Release cake from springform pan and dust with matcha powder before cutting and serving
- Enjoy!
So that’s going to wrap it up for this exceptional food non-baked matcha cheesecake (easy) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!