Sakura Matcha Cheesecake (No Bake)
[ Ingredients ]
Crust
- Graham Cookie Crumb 70g
- Melted Unsalted Butter 35g
Cheesecake
- Gelatin 8g
- Warm Water 50g
- Soften Cream Cheese 200g
- Sugar 68g
- Plain Yogurt 90g
- Barista's Choice Matcha Powder 10g
- Warm Milk 30g
- Heavy Whipping Cream 180g
Sakura Jelly (Cherry Blossom)
- Salted Sakura (Presoak for 5 hours)
- Gelatin 7g
- Warm Water 50g
- Warm Water 250g
- Sugar 50g
[ Equipment ]
- 6" Springform Cake Pan
[ Instructions ]
Crust
- Mix the cookie crumb and melted together in a small bowl
- Add the mixture into the springform pan.
- Press evenly onto the bottom of the pan until packed tightly.
- Put in the refrigerator
Cheesecake
- Place Matcha Powder and warm milk into a bowl and whisk until no clumps are visible
- Add warm water to gelatin and stir until liquid form
- Place soften cream cheese into a big bowl and beat until smooth and fluffy
- Insert the following ingredients: sugar, plain yogurt, gelatin, and Matcha mixture one by one and beat until combined each time
- In a different bowl, beat heavy whipping cream until it reaches a thick texture
- Add heavy whipping cream to cream cheese mixture and beat until fully combined (It should look glossy)
- Take out the crust from the refrigerator and pour cream cheese mixture evenly on top
- Refrigerate for 2 hours
* For plain Matcha Cheesecake without Sakura Jelly, refrigerate for 4 hours and it will be ready to served.
Sakura Jelly
- Add warm water to gelatin and stir until liquid form
- Add gelatin and sugar to the bigger portion of warm water
- Take out cheesecake from the refrigerator
- Slowly pour the gelatin mixture on top of the cheesecake
- Scatter Sakura in the gelatin mixture
- Refrigerate cheesecake for 3 hours
- Slice and serve!
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