My husband and I love cheesecake, so this made me think that Matcha Cheesecake would be a great dessert to celebrate an anniversary or for Valentine’s Day. I went with a no-bake version, as it’s something we both prefer, because of the texture.
Last week my husband and I had an anniversary, so I thought it will be a great opportunity to make two desserts that I’m going to share in the run up for Valentine’s Day.
The addition of the freeze dried strawberries not only made the cheesecake lovely because it had an extra texture and taste, but it made it more pretty too. The good thing about making individual cakes is that we don’t have lots of leftover cake. Also, I spent less that 10 minutes to make the cake, using a few bowls, a couple of spoons, and the hand mixer. In 15 minutes, the cheesecakes were in the fridge and the kitchen was clean and tidy.
The cheesecake has a lovely smooth texture because I made it with whipped cream and mascarapone. As for the base, I made the classic version with digestive biscuits. Matcha can be a strange taste for us, Europeans, but using a small amount can make desserts amazing. I’ve been using it on many desserts, including Vegetarian Matcha Charlotte Russe and Matcha & Rose Cake.
I used two presentation rings to make the cheesecake. It’s the second time I’m using them for cheesecake and it’s very handy and easy to remove.
Ingredients for 2 servings of Matcha Cheesecake:
– 45g Digestives Biscuits (3 pieces)
– 20g butter
– 100g light mascarpone
– 2g matcha powder
– 30g icing sugar
– 100ml whipping cream
– 20g icing sugar (for cream)
– freeze dried strawberries
– oil for brushing the rings
Crush the biscuits using your hands. Melt the butter on the hob or in the microwave and pour it over the biscuits. Brush oil on two rings. Furthermore, add cling film on the side of the rings. The film is enough to keep the biscuit base until it sets.
Put the biscuits in the rings and press. I’ve used the press that came with the presentation rings. If you don’t have a press or you are using another mould, then press the biscuits with the back of a spoon.
Beat the whipping cream with 20g of icing sugar. Meanwhile, in a bowl, mix the mascarpone with the matcha powder and the icing sugar until all the ingredients are incorporated. Fold in the whipped cream and the mixture for the cheesecake is ready. Scoop the mixture into the rings and level it as good as you can with the back of a spoon. Sprinkle the freeze dried strawberries on top and put the cheesecakes in the fridge to cool.
They should be ready to serve in a few hours. I would suggest leaving them to chill overnight.
Do you like no-bake cheesecake? Have you ever tried a matcha cheesecake before? I would love to hear your thoughts.