No-bake Japanese matcha cheesecake recipe
Matcha, you either love it or hate it, nothing in the middle.
Thankfully, most of us on the earth make a wise decision and express our love on it – that’s why every matcha related foods have gained an increasing popularity over the years and I think it’s a good time to share this no-bake Japanese matcha cheesecake recipe.
If you google it, you would probably see a million recipe for making the matcha cheesecake, but here, what I am giving you, is the easiest way you can make it and I guarantee you, if you ever need a cake for an event you can’t embarrass yourself, using this Japanese matcha cheesecake recipe is your best bet.
Or, maybe you prefer a classic no-bake Oreo cheesecake for your best friend’s birthday? No worries, you may also click on the link below and check out the recipe I shared a few weeks before!
Anyway, let’s get back to our matcha cheesecake. The first question of all, what is matcha?
Before diving deep into the Japanese matcha cheesecake recipe, let’s talk about matcha.
If you need to introduce matcha in one word, let it be: Superfood. This is simply because it actually contains a lot more nutrients than you can imagine!
Matcha is a type of green tea but unlike the traditional green tea, matcha is produced at a much lower level due to how difficult it is processed. Different from the traditional green tea, which is dried by heating directly under the sun, matcha is gently dried under a shade, so the natural nutrients are preserved to a greater extent.
The whole leaf is then ground into powder to become the ready-to-use matcha powder for your Japanese matcha cheesecake recipe. Due to the gentle processing, matcha is less oxidised so it appears to be a lot lighter in green.
According to One Green Plant, the superfood benefits of matcha include:
– One teaspoon of matcha contains six times more antioxidants in goji berries and 17 times more than that of in blueberries. This high level of antioxidants helps in fighting off the free radicals and eventually helps in preventing cancers. A significant proportion of these antioxidants belongs to an oxidant family that links to a better metabolism, improved ageing and greater health.
– It’s anti-inflammatory and energising, so it is great for improving your workouts.
– The chlorophyll content in matcha is five times higher than other normal tea. Chlorophyll is the pigment that let plants appear to be green and this pigment helps in protecting your heart and blood, improves your skin condition and prevents inflammations in joints.
– Matcha lowers anxiety, thanks to the high level of L-theanine in it. L-theanine is the amino acid found in green tea that helps in relaxing your body, which is also why green tea is popularly considered as a calming beverage.
– The amount of nutrition in a glass of matcha green tea equals to that of in 10 regular cups of green tea.
For this Japanese matcha cheesecake recipe, we will need:
For the cheesecake base:
- 200g of digestive biscuits
- 75g of unsalted butter (melted)
For the cheesecake filling:
- 400g of cream cheese (at room temperature)
- 120g of confectioners’ sugar
- 350ml of whipping cream (at room temperature)
- 2 tsp of matcha powder
- 2 tsp of gelatin
- 40ml of water
- Extra matcha powder for dusting
- 8-inch springform cake pan
- Rolling pin
- A mixing bowl
- A hand mixer
Step by step instructions
For the cheesecake base:
- Crush the digestive biscuits into crumbs by using the rolling pin or food processor. Pour the melted butter into the crumb to moisten it and press the mixture into the bottom of your 8-inch springform baking pan.
- Place this cheesecake base into the fridge to allow it to harden while you are making the filling.
For the cheesecake filling
- In a mixing bowl, beat the cream cheese with a hand mixer on a high speed until creamy and smooth.
- Add the confectioners’ sugar and sifted matcha powder into the mixing bowl and continue to beat.
- Pour the whipping cream and continue to whip on a medium to high speed until the mixture turns thick – this takes about four or five minutes.
- Combine your water and gelatin in a small bowl and microwave for half a minute. Then, pour the gelatin into the mixture and mix until well-combined.
- Pour the filling into the cake tin and level out the top.
- Let your cake chill in the fridge for four hours or until it has set.
For the top layer
- Dust the surface of your cake with the extra matcha powder you have prepared and the cake is nicely done!
A useful video tutorial
Here I have attached a video that I think can provide you with some help if you need a greater clarity. I have made some changes to the recipe but the steps are the same. Enjoy!
There is nothing too technical in this Japanese matcha cheesecake recipe, but the only thing you should keep in mind is that you should always always always use room temperature cream cheese and whipping cream here. Room temperature ingredients are easier to be whipped and will give a sweet and fluffy texture to your cake.
If you would like to read a more detailed explanation or is interested in other baking tips, you may click on the link below.
The other thing is that, if you do not like gelatin for any reason, you may replace the whipping cream with double cream and just leave out the gelatin and water in this recipe.
Let the cheesecake to chill in the fridge as you would when using whipping cream. If you’ve got a bad luck today and your matcha cheesecake decides not to set, pop it in your freezer for three hours instead. If a softer cake is what you prefer, leave it in the freezer for one and a half hour. Trust me, they taste equally heavenly good (wink).
There you go!
So, you have got your lovely matcha cheesecake! I will definitely advise you to eat it within three days for the best result. Although for me, this cake is going to be finished within three hours.
Anyway, I hope you’ve enjoyed this Japanese matcha cheesecake recipe! If you have any question, just leave it in the comment section and I will get back to you! 🙂