Ingredients
- The Base:A classic combination of crushed cookies and unsalted butter is used for this cheesecake. I used Marie biscuits (マリー), also known as Maria cookies in the US. Feel free to mix some sugar into the cookie crumbs if you like it sweeter.
- Dairy: Full-cream cheese and heavy whipping cream (double cream) are key to a rich and creamy result. Plain yoghurt adds lightness and a mild tangyness that compliments the cheese.
- Powdered sugar:The finer the sugar, the easier it is for it to dissolve into the mixture. Powdered sugar also contains a little cornstarch which contributes to stability.
- Gelatine:A small amount of powdered unflavored gelatine will give an extra boost of stability to your cheesecake. I opt for the powdered type since it’s easier to use in small amounts.
- Matcha Powder:When it comes to desserts, using a good quality culinary-grade matcha is perfectly suitable. It should be bright green and have a bright fragrance to indicate freshness.
- Electric whisk:This recipe is possible to make by hand, but an electric mixer of some kind will make it quicker and easier!
- Springform pan:For easy removal, a springform pan works best. I use a6″ pan(15 cm) for a small but tall cheesecake. Or you can double the recipe and use an 8″ or 9″ pan.
- Mixing bowls:One bowl to mix the cream cheese, one to whip the cream and another to hold ice and keep the cream nice and cold. Glass or steel mixing bowls work best for whipping cream as they conduct heat (or cold) better. You can also chill the bowl for even better results.
Instructions
- Crush 75 g graham crackers using your preferred method. Bash with a rolling pin for chunky, blitz in a food processor for super fine.
- Melt 40 g butter and pour it over the crumbs. Mix until there are no dry crumbs left.
- Line the bottom of a springform pan with a piece of baking paper, and lightly grease the edges with a little butter. Pour the crumbs into the pan and press flat. Refrigerate while you prepare the filling.
- Pour 1 tbsp cold water into a small heatproof bowl and sprinkle 1 tsp unflavored gelatine powder over the top. Mix and leave to bloom for about 10 minutes.
- Place 200 g cream cheese in a glass bowl and whisk until smooth. If it's too stiff to mix, microwave for 20 30 seconds to soften.
- Add 150 g plain yogurt , 2 drops vanilla essence and 60 g powdered sugar and whisk until combined. Set aside while you mix the cream.
- Take a large bowl, add a handful of ice and place another empty mixing bowl on top. Measure out 175 ml heavy whipping cream and pour about one third of it into the empty bowl. Sift in 2 tbsp matcha powder and whip until combined.
- Add the rest of the cream and continue to whip until thick with firm peaks.
- Pour the matcha cream into the cream cheese mixture and mix until combined.
- Microwave the bloomed gelatine in 20 second intervals until fully melted, then pour it into the cheesecake filling and mix until evenly distributed.
- Pour the mixture into the pan over the biscuit base, and smooth the top with a palette knife. Cover and refrigerate for at least 8 hours, preferably overnight.
- Remove from the pan and decorate with a sprinkle of matcha powder, some fresh berries and mint leaves before serving. Enjoy!