MATCHA GREEN TEA & WHITE CHOCOLATE CHEESECAKE
This recipe is a delicious Asian twist on a no bake cheesecake with a definite Japanese flair. It is flavored with ‘matcha’ a finely milled powered high quality green tea that is used extensively in the Japanese tea ceremony. Matcha had its origins in China with the Tang Dynasty in 628 and was introduced to Japan in 1191 by Zen Buddhist monks and continues to this day to be an important item at Zen Buddhist monasteries throughout the country (1)….Enjoy!
Crust
4 cups graham cracker crumbs
1/2 cup unsalted butter melted
1/2 cup brown sugar
Combine all ingredients together and press into a 9″spring form pan . Bake in 350 oven for about 5 minutes. Take out and cool
Cheesecake filling
340g white chocolate
450g cream cheese at room temperature
1 can( 396ml) sweetened condensed milk
2/3 cup hot water
2 packages unflavored powdered gelatin
1 cup heavy cream
2 tablespoons matcha green tea powder
Plus: 1 teaspoon matcha green tea powder for dusting
Place the white chocolate in a large, heatproof bowl, set over a saucepan of almost boiling water and stir until melted. When chocolate is smooth, add the cream cheese and mix well. Add the sweetened condensed milk and beat until smooth. Dissolve the gelatin in the hot water. Stir gelatin into the cream cheese mixture. In separate bowl, combine the heavy cream and 2 tablespoons of the matcha powder until incorporated( but don’t whip). Fold cream into cheese mixture.
Pour the cream cheese mixture over the crust and refrigerate for minimum 4 hours. Open the springform pan and remove the paper. Sprinkle with the remaining 1 teaspoon of matcha powder.
(1) Wikipedia
Photo by Anncoo
