The baked matcha cheesecake is gorgeous, incredibly delicious, and very easy to prepare. You can make lots of uses for this recipe. It will be ideal for welcoming spring, the Easter table, and more.
Ingredients:
- 200 g of whole grain, coconut, and oat digestive cookies
- One tablespoon, or fifteen to twenty grams, of butter Ingredients for matcha cheesecake
- One kilogram of premium semi-skimmed, crushed, or fatty cottage cheese
- 250 g of mascarpone; small packaging
- around 200 g, or three large or four little eggs
- 250 g of sugar-sweetened condensed milk
- Less than half a cup, or 100 g, of sugar
- One package (about 40 g) of vanilla pudding without added sugar
- Twenty grams, or two to three teaspoons, of matcha tea powder
- 120 grams or more, either fresh or frozen
Matcha cheesecake
Step 1: Place the mold’s bottom inside.
Fill the food processor bowl with 200 grams of cookies. Blend them with the sand. If your equipment is low-power and your chamber is small, I would recommend grinding a few cookies at a time and putting the ground cookies in a bowl. If you do not have a food processor, you can use a rolling pin to mash the cookies or pound them in a container or string bag using a wooden pestle with a round head. To the ground cookies, add 20 grams of melted and fully cooled butter (or very soft butter). Mix all the ingredients together thoroughly.
Get the baking pan ready. A 24-cm-diameter cake tin was utilized. Line the pan with parchment or baking paper on the sides and bottom, then secure the rim. To ensure that the paper sticks well, grease the interior surfaces with soft butter. After cutting the taller strips of baking paper from a sheet, place them on the oiled sides of the tin. The dough will next be poured into the form; it will be very loose. Smooth the top with the help of a rolling pin. Keep the form with the prepared base on the kitchen counter while you make the cheese mass.
Step 2: Combine components to produce a large amount.
Grind one kilogram of semi-skimmed or fatty cottage cheese twice in a food processor. All you have to do is put the remaining ingredients in a dish with the finely sliced cottage cheese. Pour 250 grams of mascarpone cheese into a bowl and crack three or four tiny eggs into it. 250 grams of sweetened condensed milk (from a can or tube) and 100 grams (or less) of sugar should be added. Add roughly 35–40 grams of sugar-free vanilla or cream pudding from a packet (sachet). Blend all the ingredients together thoroughly by using a mixer set on low speed. Lastly, carefully but thoroughly incorporate the cheesecake mixture using a spatula.
Step 3: Divide the mixture and add the matcha.
A smaller amount (2/5) of the cheesecake ingredients should be spooned into another bowl. It concerns remaining white. Twenty grams or so of matcha powder should be added to the jar holding the leftover mixture (3/5). The bulk needs to be well stirred in order to become uniformly green and smooth.
Advice: You can mix the white mass with some scraped vanilla seeds from half a pod. One lime zest can be added to the bowl with the green cheese mixture. Young barley powder, which has a considerably more delicate taste and an equally appealing dark green hue, can be used in place of powdered matcha tea.
Step 4: Pour the green material into the mold.
Spoon the mixture of green cheese onto the cookie pan.
Advice: For an intriguing effect (a dramatic color shift), you can also very lightly sprinkle the mixture with tea powder (I didn’t do this).
Spread the white mixture in step five.
Spread the white cheesecake filling over the green layer. I fill out the full form in this manner, spoon by spoon. Lastly, make the cheesecake level.
Step 6: Include fruit.
Put the fruit on top. You can freeze raspberries, but I used them fresh. However, they must first be thawed and dried. Of course, you could double the number of raspberries. This is a fantastic place for blueberries, blackberries, and red currants. Pistachios can be added in place of fruit.
In step 7, bake the cheesecake.
I don’t utilize the steam feature when making cheesecake. I also steer clear of water bathing since, given a thinner bulk, I don’t mind if it splits somewhat or not at all when it bakes.
Preheat the oven to 160 degrees (or a little lower), place the cheesecake pan inside, and bake for 90 minutes on the top/bottom setting. After turning off the oven, wait at least ten minutes before opening the door. After that, keep them slightly ajar for 30 minutes. The matcha cheesecake should then be taken out of the oven. After the cheesecake cools, cover it with a lid and refrigerate it for at least four hours, or even better, overnight. This is due to the fact that it reaches its ideal structure after cooling.
Advice: If the cheesecake top is too near the heaters and it starts to brown too much while baking, lower the burner power by 10 degrees. I would recommend baking the cheesecake for another 20 minutes if the cheese mixture was really thin.
Step 8: Display and set up
Before serving, the cheesecake can be further embellished if you’d like. I recommend adding some powdered tea to it. Fruit can also be added, such as kiwi, raspberries, and lime slices. Whipped cream or any other light cream blended with mint or lemon balm leaves will also taste great.
The cooked and cooled matcha cheesecake needs to be kept chilled in a spot that receives some shade. It will keep fresh for at least a week if kept in the refrigerator between 6 and 10 degrees.
Delicious.
