College girl spotted a no-bake matcha cheesecake recipe on a Japanese youtube channel and she asked me to make it for her. She absolutely loves matcha so I was more than happy to fulfill her request. The texture of this cheesecake is quite different than American-style cheesecake. One of my tasters commented, “it’s kind of… ‘bouncy’, but I like it!” I attribute that ‘bouncy’ texture to the addition of unflavored gelatin. It’s also not an overly sweet dessert which allows the delicate matcha flavor to shine though.
No-Bake Matcha Cheesecake
makes one 6-inch cheesecake (about 8 servings)
almond flour (or meal) to coat bottom of pan
400g cream cheese, room temperature
60g whole milk
10g unflavored gelatin
100g high quality white chocolate
250g heavy whipping cream
15g high quality matcha powder
100g heavy whipping cream
50/50 mix of confectioners sugar and matcha powder for dusting
Prepare a 6-inch springform pan by lining with parchment paper, spraying with nonstick cooking spray, and sprinkling bottom with a thin layer of almond flour or meal; set aside.
In a small bowl, combine milk and gelatin, being sure no dry clumps of gelatin remain; set aside until needed.
Using a handheld mixer, combine room temperature cream cheese and sugar until smooth and creamy; set aside until needed.
In a medium microwave safe bowl, gently heat white chocolate until melted (10-15 second bursts), then add the reserved milk/gelatin mixture and stir until smooth.
Slowly start adding 250g heavy cream to the melted chocolate mixture (add a little at a time and stir until smooth before adding more, repeat), place bowl in ice water bath and whip with handheld mixer until thickened; reserve 150g of this mixture for later (it will be used as the top layer).
In a small bowl, use a rubber or silicone spatula to combine 15g matcha with 100g heavy cream (again, start by adding a little at a time and stir until smooth before continuing).
Fold matcha mixture into cheesecake base until fully incorporated; pour into prepared springform pan and spread into an even layer.
Top with the reserved cheesecake base (150g), spread into an even layer.
Cover pan with plastic wrap and chill for at least 6 hours or overnight.
To serve, wrap sides of pan with warm towel for a few minutes, then release springform (the parchment should peel off the sides and bottom easily.
Dust top of cheesecake with 50/50 mixture of confectioner’s sugar and matcha powder and place on serving plate.
To slice, dip thin, sharp knife in hot water and wipe dry before each cut.
adapted from HidaMari Cooking