Matcha AND cheesecake? Can you think of a better pairing? No is the answer. Both Matcha and cheesecake can be comforting, not too sweet and unbelievably tasty and when combined, a Layered Matcha Cheesecake is a match made in a heaven. We used our Matcha Ceremonial Grade Kagoshima Natural Farming to create this light and delicious recipe so you can try it at home and impress your dinner guests or have it all to yourself.
Ingredients
- 170g digestive biscuits
- 70g melted butter
- 400g cream cheese
- 200g double cream
- 200g Mascarpone cheese (or cream cheese)
- 6g AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming (extra for dusting)
- 20g icing sugar
Directions
- In a food processor, pulse the digestive biscuits until they become a fine crumb.
- Melt the butter in a microwave or in a pan on the stovetop, then pour it over the biscuit crumbs.
- In a separate bowl, use an electric whisk to whip the double cream to soft peaks, then gently fold in the mascarpone and icing sugar.
- Separate the cream cheese mixture into two. Set aside one bowl and sift the Matcha into the other. Whisk until the Matcha is fully incorporated and takes on a light green hue.
- Assemble your cheesecake in small round ramekin glasses.
- Layer the base with the biscuit crumbs, followed by the white cream cheese, followed by the Matcha cream cheese and finish with the white cream cheese.
- Place in the refrigerator to set for at least 6 hours, or preferably overnight.
- When ready to serve, dust the top with Matcha.
Are you a cafe or restaurant looking for new trends and innovation like our Layered Matcha Cheesecake? Email us at info@avantcha.com and we’ll point you in the right direction for tons of cool info and recipes as well as a free sample. You might also like to visit our Matcha for Professionals knowledge page here >
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