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Layered Matcha Cheesecake

Yields8 ServingsPrep Time40 minsCook Time3 hrsTotal Time3 hrs 40 mins

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.

 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

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


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).


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


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


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.


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


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


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


Repeat this until the remaining filling gets set up


Cool in a refrigerator for about 3 Hours.


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

Nutrition Facts

Servings 8