Non-baked Matcha cheesecake (easy)

Name: Non-baked Matcha cheesecake (easy)
Cuisine: American
Ingredients: 75 g digestive biscuits; 40 g (1/3 stick) unsalted butter, melted; 8 g (~4 tsp) of green tea matcha powder; 70 ml (~1/3 cup) of hot water; 70 ml (~1/3) of cold water; 9 g (~4 tsp) of gelatine powder; 225 g (8oz/one block) of cream cheese; 60 g (~1/3 cup) of sugar; 250 ml (1 cup) whipping cream

Julie 🥰 @julie_la_reine

Non-baked Matcha cheesecake (easy)

Julie 🥰 @julie_la_reine

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Ingredients

75 gdigestive biscuits
40 g (1/3 stick)unsalted butter, melted
8 g(~4 tsp) of green tea matcha powder
70 ml(~1/3 cup) of hot water
70 ml(~1/3) of cold water
9 g(~4 tsp) of gelatine powder
225 g(8oz/one block) of cream cheese
60 g(~1/3 cup) of sugar
250 ml (1 cup)whipping cream

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Steps

1

Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved.
2

Line the bottom of a 6 inch springform cake pan with parchment paper
3

Pour the biscuit mixture into the pan and press to form an even layer
4

Set aside and chill in the fridge
5

Whisk together the matcha powder and hot water until well dissolved and then set aside to cool
6

Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7

In a large bowl, whisk together the cream cheese and sugar until well combined.
8

In another bowl, whip up the whipping cream until soft peaks form
9

Whisk the green tea matcha mixture into the cheese mixture until well combined.
10

Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture
11

Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base
12

Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set
13

Release cake from springform pan and dust with matcha powder before cutting and serving
14

Enjoy!