Layered Matcha Cheesecake

AuthorTasty Recipes
DifficultyBeginner

The light bitterness of matcha brings a refreshing taste to this matcha cheesecake. It's rich in antioxidants and perfect for occasionally indulging when you're sticking to a clean eating diet.

[cooked-sharing]

Yields8 Servings
Prep Time40 minsCook Time3 hrsTotal Time3 hrs 40 mins
 1 ⅓ cups biscuit
  cup melted butter
 2 tbsp milk
 5 tbsp gelatin powder
 2 tbsp water
 3 ⅓ cups cream cheese
  cup sugar
 1 ⅔ cups yogurt
 1 ⅔ cups heavy cream
 2 tbsp water, hot
 2 tbsp matcha powder
1

Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.

2

Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 Minutes).

3

Place gelatin in a heat-resistant small dish, add water and let it set.

4

Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.

5

Heat gelatin for about 30 Seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.

6

Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.

7

Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 Minutes and solidify.

8

Pour half of the filling containing the matcha into the mold and cool for 15 Minutes.

9

Repeat this until the remaining filling gets set up

10

Cool in a refrigerator for about 3 Hours.

11

Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.

Category

Related Recipe: https://tasty.co/recipe/matcha-layered-cheesecake

Ingredients

 1 ⅓ cups biscuit
  cup melted butter
 2 tbsp milk
 5 tbsp gelatin powder
 2 tbsp water
 3 ⅓ cups cream cheese
  cup sugar
 1 ⅔ cups yogurt
 1 ⅔ cups heavy cream
 2 tbsp water, hot
 2 tbsp matcha powder

Directions

1

Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.

2

Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 Minutes).

3

Place gelatin in a heat-resistant small dish, add water and let it set.

4

Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.

5

Heat gelatin for about 30 Seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.

6

Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.

7

Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 Minutes and solidify.

8

Pour half of the filling containing the matcha into the mold and cool for 15 Minutes.

9

Repeat this until the remaining filling gets set up

10

Cool in a refrigerator for about 3 Hours.

11

Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.

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