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Creamy Matcha Rare Cheesecake

creamy matcha rare cheesecake - featured image
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A refreshingly light, smooth, no-bake cheesecake infused with vibrant matcha powder, perfect for an elegant yet easy dessert.

Ingredients

Scale
  • 250g (about 9 oz) cream cheese, softened
  • 200ml (about 3/4 cup) heavy cream, chilled
  • 80g (about 1/3 cup) granulated sugar
  • 2 tablespoons matcha powder (preferably ceremonial grade)
  • 5g (about 1 teaspoon) gelatin powder
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 150g (about 1 1/2 cups) crushed digestive biscuits or graham crackers
  • 75g (about 5 tablespoons) unsalted butter, melted

Instructions

  1. Prepare the crust by crushing the digestive biscuits or graham crackers finely. Mix the crumbs with melted unsalted butter until evenly coated. Press this mixture firmly into the bottom of a 7-inch springform pan to form an even layer. Chill in the fridge for about 10 minutes.
  2. Bloom the gelatin by sprinkling the gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until jelly-like. Gently warm it in a small saucepan over low heat until fully dissolved, without boiling. Set aside to cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
  4. Sift the matcha powder over the cream cheese mixture to avoid clumps. Add the vanilla extract and mix gently but thoroughly until fully incorporated and the batter is pale green.
  5. In a separate cold bowl, whip the chilled heavy cream to soft peaks, about 3-4 minutes. Slowly pour the slightly cooled gelatin into the cream cheese mixture while mixing on low speed, then fold in the whipped cream gently with a spatula until well combined.
  6. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set and firm to the touch.

Notes

Sift matcha powder to avoid lumps. Do not boil gelatin; warm gently and cool slightly before adding. Whip cream to soft peaks for best texture. Chill cheesecake for at least 4 hours or overnight for best results. Use a hot knife for clean slices.

Nutrition

Keywords: matcha cheesecake, no-bake cheesecake, rare cheesecake, creamy dessert, matcha dessert, easy cheesecake, Japanese dessert

Find it online: https://emacrave.com/creamy-matcha-rare-cheesecake-recipe-5-easy-steps-for-perfect-dessert/