Easiest Way to Prepare Quick Non-baked Matcha cheesecake (easy)
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Award-winning Non-baked Matcha cheesecake (easy). One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Non-baked Matcha cheesecake (easy), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Non-baked Matcha cheesecake (easy) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can cook Non-baked Matcha cheesecake (easy) using 9 ingredients and 14 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Non-baked Matcha cheesecake (easy):
- 75 g digestive biscuits
- 40 g (1/3 stick) unsalted butter, melted
- 8 g (~4 tsp) of green tea matcha powder
- 70 ml (~1/3 cup) of hot water
- 70 ml (~1/3) of cold water
- 9 g (~4 tsp) of gelatine powder
- 225 g (8oz/one block) of cream cheese
- 60 g (~1/3 cup) of sugar
- 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!
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