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Before you jump to Matcha Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Eating healthy foods tends to make all the difference in the way we feel. When we eat more healthy meals and less of the unhealthy ones we typically feel much better. A bit of pizza does not have you feeling as healthy as consuming a fresh green salad. Deciding on healthier food choices can be challenging when it is snack time. You can spend several hours at the supermarket searching for an ideal snack foods to help you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
Foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Deciding on whole grain snacks is always far better than eating the refined grains we commonly come across in our grocery stores.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to matcha cheesecake recipe. To cook matcha cheesecake you need 13 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to prepare Matcha Cheesecake:
- Get Crust
- Get 9 Oreos
- Get 30 grams Unsalted butter
- Provide Matcha cheese dough
- Use 200 grams Cream cheese
- Use 70 grams Granulated sugar
- Get 2 Eggs
- Prepare 100 ml Fresh cream
- Use 1 tsp Lemon juice
- Get 30 grams Cake flour
- Prepare 1 tbsp Matcha
- Prepare For the pattern
- Take 1/2 tsp Matcha
Steps to make Matcha Cheesecake:
- Preparation: Spread out parchment paper on the bottom and sides of a cake pan. Bring cream cheese and eggs to room temperature.
- Combine the cake flour and matcha and sift. Preheat the oven to 160℃.
- Crust: Remove the cream from the oreos and crush finely in a plastic bag. Microwave the butter to melt it, then combine with the crushed oreos. Spread on the bottom of the cake pan.
- Use a masher to flatten it out evenly.
- Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy. Add granulated sugar and grind-stir.
- Add the beaten eggs in small portions and mix together using a whisk.
- Add the fresh cream and lemon juice. Continue to stir.
- Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
- Transfer 1 tablespoon of the dough into a different container. Sift in 1/2 teaspoon of matcha and mix. Pour into a piping bag.
- Pour the dough from step 8 into the crusted cake pans.
- Patterns: Using your piping bag, draw two circles in the center, as above. Draw two short lines in six corners.
- Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
- Position the skewer between the marks drawn in step 12, then move it from the center towards the outside. On the tips of the marks, draw dots with the piping bag. See above for detail.
- Bake for 35 minutes in a 160℃ oven.
- Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.
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