Green Tea Cheesecake
A elegant no-bake cheesecake featuring layers of creamy vanilla and matcha green tea, set on a buttery biscuit base with sesame seeds. The beautiful marbled pattern on top makes this a stunning dessert that combines Japanese and Western flavors.
Ingredients
- •150 g biscuits (I use malt biscuits), crushed
- •35 g butter, melted
- •2 tablespoons Sesame seeds
- •250 g cream cheese
- •60 g sugar
- •2 tablespoons lemon juice
- •100 g plain yoghurt
- •1 cup cream, whipped
- •3 tablespoons gelatine powder
- •1 teaspoon matcha powder
- •¼ teaspoon matcha powder
Cooking Instructions
- 1.
Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
15 min
- 2.
Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
10 min
- 3.
Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
5 min
- 4.
Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
10 min
- 5.
Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
2 min
- 6.
Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.
120 min
