Matcha Cheesecake
Indulge in the perfect blend of smooth and creamy flavours with this Matcha Cheesecake recipe. A refreshing dessert that will leave you feeling light and satisfied. Follow the simple steps and enjoy the rich taste of matcha tea!
- Prep: 30 min
- Cooking: 10 min
- Refrigeration: 4 hours (or overnight)
Ingredients
- Crust
- 1 cup (200 g) crushed graham crackers
- 1/2 cup (100 g) unsalted Canadian butter, melted
- Filling
- 1 sachet powdered gelatin (7 g)
- 1/4 cup (60 ml) water
- 2 blocks of 8 oz each (500 g) room-temperature Canadian cream cheese
- 1 cup (150 g) white sugar
- 1 teaspoon (5 ml) vanilla extract (to taste)
- 1/2 tablespoon (5 g) pure matcha powder (for the lighter layer)
- 1 tablespoon (10 g) pure matcha powder (for the intense layer)
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Preparation
For the base
Preheat oven to 325°F (160°C).
Mix crushed graham crackers with melted butter.
Press the mixture into the bottom of a 17 cm (6-8 in.) round springform pan to form an even base.
Bake for 10 minutes, then leave to cool.
For the filling
In a small saucepan, gently heat the water and gelatin until the gelatin has dissolved. Put aside.
In a large bowl, whisk together softened cream cheese and sugar until smooth.
Add the vanilla extract, then the dissolved gelatin. Mix well.
Divide the mixture into two bowls.
First layer
Add half a tablespoon (5 g) of matcha to the first bowl and whisk to combine.
Pour this mixture over the graham cracker base.
Smooth the surface.
Second layer
Add 1 tablespoon (10 g) of matcha powder to the second bowl and mix.
Before the first layer has set, carefully pour this preparation over the first layer.
Smooth the surface and refrigerate for at least 4 hours, ideally overnight.
Finishing touch
Sprinkle the top of the cheesecake with a little more matcha powder for a decorative touch before serving.
