Ingredients:
Cream cheese: 400g; Sugar: 90g; Butter: 35g; Eggs: 2; Corn starch: 15g; Yogurt: 65g; Whipping cream: 200g; Matcha powder: 15g; Hot water: 40g.
Accessories:
Digestive biscuits: 150g (or Oreo crumbs); Butter: 75g; Matcha powder: appropriate amount (for surface).
Taste: Other; Process: Baking; Time: Several hours; Difficulty: Simple.
Detailed Steps for Making Matcha Cheesecake
First, wrap the mousse ring with tin foil. Because the bottom layer needs to be placed with digestive biscuits, if your tin foil is not thick enough, then wrap it in two layers.
Crumble the digestive biscuits and add them to the melted butter. Stir well.
Put the mixed digestive biscuits into the mousse ring and press them firmly with a spoon. Put them in the refrigerator for an hour.
Soften the cream cheese in a double boiler and add sugar.
Whisk until smooth.
Add eggs gradually and whisk until smooth.
Add softened butter, which must be softened. It’s best to be in a mashed state.
Dissolve matcha powder in hot water and stir until there are no particles.
Pour the mixed matcha sauce into the cheese batter. Sift in corn starch and stir well.
Add yogurt and whipping cream, and stir well. Pour into the mold.
Bake in the oven at 175 degrees for 35 to 45 minutes. No water bath is needed! No water bath is needed! If your oven is relatively low, reduce the temperature by 10 degrees.
After baking, do not remove the mold! Do not remove the mold! Do not remove the mold! Let it cool, wrap it in plastic wrap, and refrigerate for more than 4 hours before sifting matcha powder on top. Then it can be eaten.
When cutting, heat the knife. It is best to consume it within 7 days if it is sealed and frozen, and within 3 days if it is sealed and refrigerated.
