How to Make Delicious Non-baked Matcha cheesecake (easy)

Non-baked Matcha cheesecake (easy). De lekkerste cheesecake recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

In a large bowl, whisk together the cream cheese and sugar until well combined. No-Bake Matcha Cheesecake The Matcha Cheesecake is a delicious bittersweet dessert that will have you and your family coming back for even more slices! Easy to make and requiring no oven, this simple recipe looks very fancy and perfect for just about any occasion. You can cook Non-baked Matcha cheesecake (easy) using 9 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Non-baked Matcha cheesecake (easy)

1. It's 75 g of digestive biscuits.
2. It's 40 g (1/3 stick) of unsalted butter, melted.
3. It's 8 g of (~4 tsp) of green tea matcha powder.
4. It's 70 ml of (~1/3 cup) of hot water.
5. Prepare 70 ml of (~1/3) of cold water.
6. You need 9 g of (~4 tsp) of gelatine powder.
7. Prepare 225 g of (8oz/one block) of cream cheese.
8. Prepare 60 g of (~1/3 cup) of sugar.
9. It's 250 ml (1 cup) of whipping cream.

How to Make Matcha Cheesecake Use full fat cream cheese. Low fat cream cheese has a higher water content and therefore liquifies more at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help keep your no bake cheesecake firm and help it slice cleanly for serving. Place in the fridge while preparing the filling.

Non-baked Matcha cheesecake (easy) instructions

1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved..
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside and chill in the fridge.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set..
7. In a large bowl, whisk together the cream cheese and sugar until well combined..
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined..
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
13. Release cake from springform pan and dust with matcha powder before cutting and serving.
14. Enjoy!.

See recipes for Non-baked Matcha cheesecake (easy) too. To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used.