This green tea cheesecake will totally surprise you in a different way. The taste of green tea matches so well with the other ingredients that you will think they should have been paired even before. This goes so well with a cup of coffee or ice cream even. You can also put whipped cream on top if you love it creamy. You will never go wrong with this, believe me. Your guests will love this as much as you will.
See what our friends from Dessert First Girl have to say about this recipe:
“This cheesecake sets up fast and has a soft, pleasingly creamy mouthfeel – I might even pair it with some fruit for a light dessert – when’s the last time you heard of cheesecake being light?”
If I haven’t tasted a Japanese cheesecake before, I would probably say I haven’t heard anything like this before. But I have, and I am glad I did! You can’t miss this type of cheesecake recipe, I promise.
This is just too good.
Ingredients
1/2 cup Keebler chocolate wafer crumbs
2 teaspoons Domino sugar
1 1/2 tablespoons Land O Lakes unsalted butter, melted
5 ounces Borden whipping cream
6 ounces Philadelphia cream cheese
1/3 cup Domino sugar
3 1/2 ounces Borden milk
3/4 teaspoon Green Foods matcha powder
1 teaspoon Jell-o powdered gelatin
Instructions
Preheat oven to 325 degrees F. Butter the bottom of two 5″ round springform pans. You could also use an 7″ round springform pan.
Combine chocolate wafer crumbs, sugar, and melted butter in a medium bowl until well combined and crumbly. Press firmly into the bottom of the pans with your fingers.
Bake in oven for about 10 minutes. Let cool on a wire rack while you make the filling.
Whip the cream in a stand mixer with the whisk attachment until soft peaks form. Set cream aside.
In a clean mixer bowl, beat cream cheese until soft and creamy (do not overbeat and liquefy it). Add the sugar and beat to combine.
Heat the milk in a heatproof cup until almost hot (not boiling). Add in the matcha powder and whisk until combined and there are no lumps.
Bloom gelatin in about 2 tablespoons of water.
Add in the milk to the cream cheese and mix until combined.
Fold in the whipped cream gently with a rubber spatula until combined.
If the gelatin is solid, heat in microwave for 10 seconds at a time until liquid. Make sure it is liquid or it will not blend smoothly with the cheesecake.
Add the gelatin to the cheesecake mixture and fold until combined.
Pour the cheesecake mixture into prepared pans.
Refrigerate for at least an hour until set.
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Quick Tip: If you like, you can coat the sides in more chocolate crumbs after you unmold the cheesecakes.
Thanks again to Dessert First Girl for this amazing recipe.
