Matcha Cheesecake (No Bake)
Matcha. I feel like it’s becoming more and more of a staple in Europe. You can easily get a matcha latte almost everywhere really. Which is great coz I’m obsessing over it. Especially the iced matcha frappe with vanilla syrup. Yum!
Matcha powder is not something we can afford all the time. I mean you can always find a cheap version but you will get poor quality. It will be way too bitter (in a bad way) or too weak to do anything with it. That’s why I recommend you spending a little bit more and just keep it for special occasions. Of course, buying a bigger quantity will be cheaper in the long run. You can try your luck in shops specializing in tea, Japanese grocery stores, online, or even TKMaxx.
I feel like this time of the year is a great time to make all sorts of amazing and out of the box treats. This bitter-sweet creamy and cold, straight out of the fridge cheesecake is such a great way to end a hot summer day. And it’s definitely a showstopper for any dinner party.
It’s super easy to whip it out and just bang in the fridge. Almost effortless but absolutely mind-blowing. So, let’s get to it and impress ourselves and others.
Matcha Cheesecake (No Bake)
Ingredients
For the base
- 250 g Shortbread Cookies
- 7 tbsp Unsalted Butter melted
For the filling
- 5 tsp Matcha Powder
- 455 g Cream Cheese
- 1 cup Sugar
- 1/4 cup Sour Cream
- 1.5 cup Whipping Cream
- 0.5 tsp Vanilla extract
- 1 Lemon juiced
Instructions
- Place shortbread cookies in a food processor and blitz until fine. You can also crush cookies with a rolling pin in a ziplock bag. Add melted butter and blitz again to combine with shortbread cookies.
- Press the crust mixture into the base of a 22 cm springform baking ring. Place in the fridge for at least 30 min. Meanwhile, prepare your filling.
- Place the cream cheese, sugar, sour cream, and matcha tea powder into a bowl. Mix by folding in, until ingredients are well blended together. You don’t need to use a mixer; spatula is good enough.
- In a separate bowl beat whipping cream until stiffen. Begin to carefully fold the whipped cream into the cream cheese mixture while adding the vanilla extract and lemon juice gradually.
- Transfer the cream mixture into the baking ring on to the shortbread base and spread evenly with a spatula.
- Refrigerate the covered cheesecake for at least 5 hours. But I highly recommend overnight.
- Once set, carefully use a knife to separate the cake from the inner lining of the springform ring to allow easier removal.
- Decorate your cheesecake with cocoa powder and your choice of fruits.