Loaded with sweet green tea goodness, this creamy cheesecake doesn't even need an oven!
makes one 8-inch cheesecake
200 grams shortbread cookies
1 teaspoon matcha green tea powder
65 grams unsalted butter, melted
400 grams cream cheese, room temperature
80 grams granulated sugar
2 teaspoons matcha green tea powder
400 milliliters whipping cream
1/4 cup lemon juice (from about 1 lemon)
1/2 teaspoon vanilla extract
2 teaspoons powdered gelatin
2 1/2 tablespoon cold water
Extra matcha green tea powder, for dusting
First, make the base of the cheesecake. Mix together the melted butter, crumbled graham crackers and matcha green tea powder, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
To make the filling, place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the matcha green tea powder and sugar and combine. Then add the whipping cream, lemon juice and vanilla extract and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
Place some matcha green tea powder into a mesh sieve and dust over the entire surface. Enjoy!