Main Ingredients:
Cream Cheese: 150g; Egg Yolk: 3; Gelatin: 3 sheets; Whipping Cream: 280g; Butter: 40g.
Additional Ingredients:
Granulated Sugar: 30g; Milk: 80g; Matcha Powder: 6g; Digestive Biscuits: 100g.
Taste: Sweet; Technique: Other; Time: Several Hours; Difficulty: Moderate.
Matcha Mousse Cheesecake – Depu Baking Lab Cooking Steps
Process the biscuits in a food processor and mix with melted butter until well combined.
Pour the mixture into a mousse ring and press it down evenly.
Soften the cream cheese in a double boiler and stir until smooth.
Quickly whisk the egg yolks with 30g of granulated sugar until the color becomes light yellow, then pour into the cheese mixture.
Heat the milk, melt the matcha powder, and pour into the cheese mixture, mixing well.
Soak the gelatin sheets in cold water until soft, then melt them in a double boiler and add to the mixture, stirring quickly and evenly.
Whip the whipping cream with 50g of granulated sugar until stiff peaks form.
Add the whipped cream to the cheese mixture in batches and mix well.
Pour the mixture into a mold and refrigerate for 2 hours.
Sift some matcha powder on top of the cake.
It’s so delicious, enjoy!
