Matcha Cheesecake recipe

Ingredients

• 170 g Digestive Biscuits (finely crushed; use a food processor or place in a zip‑lock bag and crush with a rolling pin)
• 70 g Unsalted Butter (melted; can be melted in microwave or saucepan)
• 200 g White Chocolate (divided: 100 g for the base, 100 g for the glaze; break into small pieces for even melting)
• 15 g Gelatin Sheets (for the base; soak in cold water 5‑10 min then melt with cream)
• 520 g Heavy Cream (divided: 20 g for gelatin melt, 400 g for the filling, 100 g for the glaze)
• 400 g Cream Cheese (softened to room temperature for easy mixing)
• 8 g Matcha Powder (divided: 6 g for filling, 2 g for glaze; sift before use to avoid clumps)
• 2.5 g Gelatin Sheets (for the glaze; soak in cold water 5‑10 min then melt)
• 30 g Meringues (store‑bought, broken into shards for decoration)

Instructions

1. Prepare the Biscuit Crust

   Place the digestive biscuits in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until evenly coated.

   Time: PT7M

2. Form the Crust

   Press the biscuit‑butter mixture firmly into the base of an 8‑inch springform pan, creating an even layer about ½ cm thick. Chill in the refrigerator while you prepare the filling.

   Time: PT5M

3. Melt White Chocolate for the Base

   Break 100 g of white chocolate into small pieces, place in a microwave‑safe bowl and heat on medium for about 10 seconds, stir, then repeat until fully melted.

   Time: PT2M

4. Prepare Gelatin for the Base

   Soak 15 g gelatin sheets in cold water for 5‑10 minutes. Drain, then combine with 20 g heavy cream in a small saucepan and heat gently, stirring until the gelatin dissolves completely.

   Time: PT5M

5. Mix the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese until smooth. Add 6 g sifted matcha powder, the melted white chocolate, and the gelatin‑cream mixture. Mix until fully incorporated.

   Time: PT5M

6. Whip the Cream

   In a separate bowl, whip 400 g heavy cream until soft peaks form. Gently fold the whipped cream into the cheese mixture until just combined; avoid over‑mixing.

   Time: PT5M

7. Assemble the Cheesecake

   Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT3M

8. First Chill

   Refrigerate the cheesecake for at least 2 hours, or until the filling is firm to the touch.

   Time: PT2H

9. Prepare the Matcha White Chocolate Glaze

   Break the remaining 100 g white chocolate into pieces, combine with 100 g heavy cream and 2 g sifted matcha powder in a microwave‑safe bowl. Heat on medium for about 10 seconds, stir, and repeat until smooth.

   Time: PT2M

10. Melt Gelatin for the Glaze

    Soak 2.5 g gelatin sheets in cold water for 5‑10 minutes, then gently melt in a small saucepan with a splash of the glaze mixture, stirring until fully dissolved.

    Time: PT12M

11. Combine Glaze Ingredients

    Mix the melted gelatin into the white chocolate‑matcha glaze, ensuring a uniform consistency.

    Time: PT2M

12. Apply the Glaze

    Pour the glaze over the chilled cheesecake, allowing it to flow to the edges. Gently tap the pan to settle the glaze.

    Time: PT3M

13. Final Chill

    Refrigerate the glazed cheesecake for a minimum of 6 hours, preferably overnight, until completely set.

    Time: PT6H

14. Decorate and Serve

    Just before serving, scatter broken meringue shards over the top for texture and visual appeal. Release the springform pan, slice with a hot, wet knife, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

6 g

Carbohydrates

25 g

Fat

54 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Digestive Biscuits: Graham crackers, Marie biscuits
• Instead of Unsalted Butter: Margarine (for dairy‑free version, use plant‑based butter), Coconut oil (will add flavor)
• Instead of White Chocolate: Couverture white chocolate, White chocolate chips
• Instead of Gelatin Sheets: Powdered gelatin (use 1 tsp ≈ 5 g), Agar‑agar (use 1 tsp, but adjust liquid)
• Instead of Heavy Cream: Whipping cream (minimum 30 % fat), Coconut cream (for dairy‑free, will change flavor)
• Instead of Cream Cheese: Neufchâtel cheese (lower fat), Vegan cream cheese (if gelatin is omitted)
• Instead of Matcha Powder: Green tea powder (lower quality), Spirulina (different flavor)
• Instead of Gelatin Sheets: Powdered gelatin, Agar‑agar
• Instead of Meringues: Pavlova pieces, Whipped coconut cream (for dairy‑free look)

Equipment Needed

• Food Processor or Zip‑Lock Bag and Rolling Pin
• Microwave‑Safe Bowl
• Mixing Bowls
• Hand Whisk or Electric Mixer
• Spatula
• 8‑inch Springform Pan
• Refrigerator
• Scale

Critical Steps — Do Not Skip

• Press the biscuit crust firmly and evenly.
• Fully dissolve gelatin; any undissolved pieces will cause a grainy texture.
• Do not over‑mix the whipped cream into the filling to keep it light.
• Allow the cheesecake to chill for the full 2 hours before adding the glaze.
• Apply the glaze while the cake is still cold to prevent melting.

Chef Tips from the Video

• Sift matcha powder through a fine mesh sieve to eliminate clumps and achieve a uniform green colour.
• Use high‑quality white chocolate with at least 30 % cocoa butter for a smooth texture.
• Chill the mixing bowls and whisk before whipping the cream for maximum volume.
• For a glossy finish, brush the glaze lightly with a pastry brush after it sets.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Keep chilled; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The crust can be prepared up to 24 hours in advance and kept refrigerated.
• The cheesecake sets best after an overnight chill; you can assemble the glaze the night before.

Frequently Asked Questions