Matcha Cheesecake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Matcha Cheesecake

Soften butter at room temperature and mix with sesame oil and matcha powder.

Mix butter, sesame oil, and matcha powder evenly.

Beat the egg liquid until it turns white, then add other ingredients and mix well with a scraper.

Add the mixed matcha to the batter and stir well. Pour into a baking pan and bake at 180°C for 20 minutes.

After the cake base cools, cut it into leaf shapes slightly smaller than the mold. Cake layer is done.

To make the cheese layer, soften cream cheese and mascarpone cheese at room temperature, then add matcha powder, sugar, erythritol, cake flour, and salt. Beat until smooth.

Add the egg liquid and beat at low speed until fully integrated.

Whip the whipping cream until it has lines, then add it to the cheese mixture and mix well.

Pour the mixture into a baking pan and bake at 130°C. If using an 8-inch mold, bake for at least 40 minutes, depending on your oven. After baking, cut into the desired shape.

For the mousse layer, heat milk and 45g of whipping cream, vodka, and gelatin powder in a double boiler until the gelatin dissolves.

Melt the white chocolate in a double boiler.

Mix the melted chocolate with matcha powder until there are no lumps.

Whip the remaining whipping cream until it has lines, then add the melted chocolate and mix well. Add the mixture of melted gelatin and mix well.

Pour the mousse mixture into the mold until it is 6/10 full. Add the cheese layer and cake base, then fill with mousse mixture. Freeze the cake in the refrigerator. This type of mold cannot be removed unless it is frozen hard.

Remove the mold.

Melt cocoa butter and white chocolate, then add matcha powder and sift through a sieve. Spray the mixture at 40°C using a spray gun.

Plate the cake after spraying.