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Cooking green Matcha cheesecake

MATCHA CHEESECAKE

INGREDIENTS: cream cheese 275 g, sugar 100 g,  Matcha 3 tsp, cold water 2 tsp, gelatin 6 g, yogurt 200 g, cream (33% fat) 200 ml, nuts&chocolate paste (Nutella) 125 g, 2 eggs, flour 50 g, butter 25 g, vanilla extract 5 g, baking powder 8 g.

HOW TO MAKE MATCHA CHEESECAKE:

MAKING CRUST: 

  • beat the egg whites to stiff peaks;
  • mix the yolks with the sugar and vanilla until creamy;

 

  • add the sifted flour and baking powder to the beaten yolks;
  • beat the butter with Nutella ⇒ mix with our creamy mass;
  • add the whites and mix slowly, making movements from the bottom up – so that the whites do not settle;
  • put the dough in the form and bake at a temperature of 180° for 30 min(check readiness with a stick)… Cool!

MAKING THE FILLING:

  • soak the gelatin in 2 tablespoons of water;
  • mix cream cheese with sugar, add matcha and yogurt- blend one more time;
  • pour the gelatin into the cheese mass and whisk for 1 minute;
  • in a separate bowl, whisk the cream to soft peaks, gently stir in the mustard mass;
  • pour the mass into the mold on the cake, level, and put in the refrigerator for at least 4 hours.Remove from the mold, remove the sides, and paper.

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