After some Swedish Meatballs and Churros, let's have some cake! I dedicate this post to all the matcha lovers there. Enough with the ice cream and milk tea. Let's make a matcha cheesecake!
🍵 Matcha Cheesecake 🍰
I still remember the first time I made a cheesecake, I loved it and looked forward to make various flavors in the future. Matcha cheesecake isn't new. You can find it on some cafe and restaurants, actually. However, making your own matcha cheesecake is a different kind of fulfillment and experience.
Also, the quality of the matcha powder you will use is very important because it will affect the overall taste of your cheesecake. Remember that. I'm not a matcha expert but I know that the higher the quality, the more expensive it gets. For my recipe, I used the matcha powder drink for milk tea which I bought from a store which sells goods from Japan. It tastes good with milk so I assumed it would also taste good on cheesecake.
The process of making matcha cheesecake is easy. Let's begin!
📝 Here's What You'll Need 📝
GRAHAM CRUST:
- 2 Cups Crushed Grahams
- 60 grams Melted Butter
- 2 Tbsp. Sugar
- 1/2 Tsp. Cinnamon powder
- 1 to 2 Tbsp. Matcha Powder (for topping)
CHEESECAKE:
- 20 grams Gelatin
- 120 grams Water
- 120 grams Sugar
- (2) 225 or 450 grams Cream Cheese
- 375 ml All Purpose Cream (chilled)
- 1/2 Cup Matcha Powder
👩🏻🍳 Let's Cook!!!
1.) On a pan, put the butter and wait for it to melt.
2.) Add the crushed grahams.
If you are short of crushed grahams, you can crush graham crackers instead, just like what I did. It was exhausting crushing crackers, however.
3.) Then add the sugar and cinnamon powder. Mix until all ingredients are combined together. You can remove it from the stove once it gives off an evident pleasant smell.
4.) Prepare your cheesecake container and pour the graham crust in, leveling it with a spatula, spoon, or any tool which can flatten the crust. I used an 8 inches springform pan.
5.) Set aside the pan and we will continue making the cheesecake by making first the gelatin mixture. Put water and sugar on a small pan then turn on the stove to medium heat. Add the gelatin powder as soon as you turn on the stove. Keep stirring to avoid lumps. Continue stirring until the powder has completely dissolved and the gelatin mixture has become warm. Remove from stove before it boils. Set aside.
6.) Now on a bigger bowl or pot, unpack the cream cheese and soften it using a hand mixer. I like taking the cream cheese out from the fridge when I begin making the crust so it has already soften a bit by the time I run the hand mixer.
7.) Then get the chilled all purpose cream and add it into the cream cheese. Continue mixing until the volume has nearly doubled.
If you want a faster way of measuring the all purpose cream, just use one and a half of this 250 ml pack.
8.) Next, we add the matcha powder! I used two 1/4 cups because I don't have 1/2 measuring cup available. I don't know why it's missing.
I initially mixed the powder with a spatula then used the hand mixer next. This is to avoid the powder from flying everywhere. Lol.
And this is the matcha powder I used.
9.) And last, pour the gelatin mixture from step number 5. Continue mixing with the hand mixer as you slowly pour the gelatin mixture into the cheesecake. Mix for at least a mintute or two. Don't over mix.
10.) Prepare your cheesecake container with the crust on it and pour the cheesecake mixture carefully. Fill the container to your heart's desire! As for me, I filled it to the brim! I still had extra cheesecake mixture after so I poured the extra into a small disposable container. Chill overnight.
11.) To unmold it from the springform pan, run a knife on the edge before unlocking the pan. Carefully lift the pan then slide the cake to a plate or cakeboard. This step is going to be messy because of the crumbly crust so clean the mess on the edges to make it look presentable.
12.) And for the final step, put some matcha powder on a strainer and softly dust it over the cheesecake!
A Matcha Dream Come True! 🥰
First of all, I congratulate myself for successfully making a matcha cheesecake. The taste isn't bad. I liked it. However, I think I prefer the plain taste of cheesecake. The matcha incorporated in the cheesecake overpowered the taste of cream cheese. It's kind of weird but not really in a bad way. I still enjoyed eating it.
Nonetheless, it's a perfect pair for a hot cup of coffee in the morning or a cold glass of milk! Another recipe ticked off from my foods to make bucket list!
What's your favorite cheesecake flavor?
Thanks for reading! 💚