Sweets and drinksChilled DessertsJapanAbout 4 hours 30 minutes, including 4 hours or more of chilling
This no bake matcha cheesecake needs only a fridge and 4 hours of waiting. Matcha clumps easily, and gelatin left to cool too long sets into lumps.
The matcha is whisked into the milk until fully dissolved, and the gelatin is melted over a water bath before it goes into the matcha. The cream cheese warms over a water bath on low heat with the yogurt and the kOBE Monk Fruit Blend stirred through until dissolved.
This batch weighs about 912g, at roughly 233 calories per 100g.
Method
Put 10g matcha powder in a clean bowl with 100ml oat milk and whisk until it dissolves completely.
Soak 10g gelatin in cold water until soft, bring a little water to a boil and melt the gelatin over a water bath, then pour it into the matcha and stir well.
Set a pot of water on the stove to boil and use a bowl wider than the pot to warm 290ml cream cheese over the water bath.
Add 180ml yogurt and 72g kOBE Monk Fruit Blend, keep the heat low and stir until the blend dissolves.
Pour the matcha mixture into the bowl and stir until everything is combined.
Whip 250ml whipping cream in a separate bowl, then fold it into the matcha mixture with a spatula.
Line the base of the pan with foil and wrap it around the sides, pour in the mixture and blot the bubbles on the surface with a napkin for a smooth top.
Chill for 4 hours or more, then take the cake out of the pan.
Tips
Warming the pan with a hair dryer or a warm towel wrapped around it releases the cake cleanly, without scuffing the sides.
Matcha whisked into the milk until fully dissolved keeps the cake smooth rather than speckled.
Stir the kOBE Monk Fruit Blend into a little warm water first, then add it to the cold liquid.
Warm the cream cheese over a water bath only until soft, since real heat splits the mixture.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.