We love foamy, creamy matcha in our cup. But matcha also tastes good on the plate. The bitter powder goes particularly well with creamy toppings and cakes, such as in a matcha cheesecake.
Is your mouth already watering? Here are three good reasons why you should treat yourself to this recipe right away:
- It's guaranteed to be a success and it's quick. Our cheesecake doesn't require baking and can be prepared in 30 minutes.
- Are you vegan? We offer a plant-based alternative for every ingredient.
- Do you value organic ingredients? We recommend our organically certified cooking and baking matcha from Shimane, which carries the JONA organic seal.
Now there's really no reason not to bake this delicious cake.
No-bake matcha cheesecake
Ingredients
- 100 g chocolate butter biscuit (vegan possible)
- 50 g butter / vegan butter
- 4 sheets of gelatine / 10 grams of agar-agar (for matcha cheesecake without gelatine)
- 1 dash of lemon juice
- 120 g sugar
- 175 g double cream cheese (vegan possible)
- 250 g mascarpone / vegan whipped cream (or the same amount of vegan cream cheese)
- 1 tsp vanilla sugar
- 1 tsp Shinkoko Organic Matcha for cooking
- 200 ml whipped cream / soya cream (for whipping)
preparation
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Place the biscuits in a freezer bag, seal it carefully and crush the biscuits with a rolling pin into fine crumbs
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Melt the (vegan) butter in a small saucepan and mix thoroughly with the cookie crumbs.
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Line the bottom of a springform pan (20 cm diameter) with baking paper. Spread the biscuit-butter mixture evenly over the bottom of the pan and press it down with a spoon. Then put the pan in the fridge.
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Soak the gelatin in cold water for 5 minutes or prepare agar-agar according to the package instructions.
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Mix the cream cheese, mascarpone (whipped whipped cream), vanilla sugar, sugar, matcha powder and lemon juice to a smooth cream. Beat the whipped cream (soy cream) until stiff and carefully fold it into the cream.
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Squeeze the gelatine and heat it in a small saucepan until it becomes liquid. If you are using agar-agar, prepare it according to the package instructions. Slowly pour the liquid gelatine/agar-agar into the matcha cream, stirring constantly and stirring thoroughly to avoid lumps.
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Pour the matcha cream into the prepared springform pan and smooth it out.
- Now comes the most difficult step: let the cheesecake rest in the fridge for 4 hours and finally dust it with a little Shinkoko Organic Matcha for cooking and baking.
This no-bake Matcha Cheesecake is not only a delight for the palate, but also a feast for the eyes. Whether you're vegan or just looking for a quick and delicious dessert option, this recipe is guaranteed to impress.
Bon appetit!