Matcha Cheesecake

Name: Matcha Cheesecake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Cheese; 5g Matcha powder; 50g Breakfast biscuits; 30g Sugar; 30g butter; 130g Light cream; 10g Gelatin powder

by Xiao Geng's mother

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

After waiting for a long time with matcha, I finally had time to make it into a cake that I wanted to eat. The cheesecake with matcha was more fragrant and less greasy. "

Ingredients

Matcha Cheesecake

1. Prepared ingredients.

2. Break the breakfast biscuits with a mixer and set aside.

3. The butter is steamed and melted.

4. Add the biscuits to the butter and mix well.

5. Then spread it on the bottom of the cake mold and press tightly.

6. The egg cream is thick and thick.

7. The cheese is steamed with sugar and melted.

8. Gelatin powder is steamed and melted with a little whipped cream.

9. Add matcha powder and mix well.

10. Sift the whipped cream, cheese paste, and melted matcha gelatin liquid and add them together.

11. Mix thoroughly.

12. Then add it to the mold, cover with plastic wrap and refrigerate for more than 4 hours.

13. Unmold, then sift a layer of matcha powder on it.

14. The matcha cheesecake is ready.

Tips:
1. The liquid made from gelatin matcha should be sieved and then added to the cheese paste. Filtering can remove the matcha powder particles that are not completely mixed.
2. When demolding, you can use a hot towel to cover the periphery of the mold for a week, or use a hair dryer to blow the mold to heat it can also easily achieve perfect demolding.