matcha no-bake cheesecake
- makes: 7-in diameter pie
- Calories: 1278 kcal/pie
- Total Time: 3 h 20 m
- Japanese: Matcha chīzu-kēki
- 7 ounces cream cheese (room temperature)
- 2 teaspoons matcha powder
- 2 4/5 ounces plain yogurt
- 1 tablespoon lemon juice
- 1 3/4 ounces sugar
- 1/3 ounce gelatin
- 1/5 cup water
- 2/5 cup fresh cream
Mix the matcha powder and sugar.
Put the cream cheese in a bowl and mix with an electric whisk on medium for about 2 minutes until creamy. Add the matcha powder and sugar mixture (Step 1). Mix for 1 minute.
Add the yogurt and lemon juice. Mix.
Place the gelatin and water in a pan. Mix on medium heat until the gelatin dissolves. Add the mixture of Step 3 and mix for 1 minute.
Whip the fresh cream with an electric whisk on high for about 6 minutes in a bowl. Add into the Step 4 mixture. Mix carefully with a spatula.
Spread plastic wrap in a cake pan (7-in. diameter x 2-in. height). Pour the mixture into it. Chill for 3 hours in the refrigerator.
It is very creamy and light.
Japanese foods recipes
Int'l. recipes with a Japanese twist