Matcha Cheesecake [No Oven]

Ingredients

• 100 g Digestive Cookies (finely crushed into crumbs)
• 40 g Unsalted Butter (melted and cooled slightly)
• 5 g Gelatin Powder (unflavored; soak in water for 15 min)
• 25 ml Water (for gelatin soak)
• 200 g Cream Cheese (softened to room temperature)
• 100 g Unsweetened Yogurt (plain, full‑fat preferred)
• 65 g Granulated Sugar (adjust down 5‑10 g if using sweetened yogurt)
• 200 g Whipping Cream (cold, whisk to 70‑80 % stiff peaks)
• 20 ml Milk (heated for matcha mixture)
• 7 g Matcha Powder (culinary grade, sifted to avoid lumps)
• 1 drop Food Coloring (optional) (green, to enhance color if desired)

Instructions

1. Prepare Cookie Crust

   Place 100 g digestive cookies in a food processor and pulse until fine crumbs. Melt 40 g butter, pour over crumbs, and mix until evenly coated.

   Time: PT5M

2. Form Crust

   Press the crumb mixture firmly into the bottom of a 15 cm round mold, creating an even layer. Refrigerate for 10 minutes to set.

   Time: PT10M

3. Soak Gelatin

   Sprinkle 5 g gelatin over 25 ml water in a small bowl. Let sit for 15 minutes to bloom.

   Time: PT15M

4. Make Cheesecake Base Batter

   In a mixing bowl, whisk 200 g softened cream cheese until smooth. Add 100 g unsweetened yogurt and 65 g sugar, whisking until fully incorporated.

   Time: PT5M

5. Dissolve Gelatin

   Heat the bowl containing the bloomed gelatin in a saucepan of hot water (or microwave briefly) until completely dissolved, then stir into the cheesecake batter.

   Time: PT2M

6. Whip Cream

   In a clean bowl, whisk 200 g cold whipping cream until it reaches 70‑80 % stiff peaks (soft peaks).

   Time: PT5M

7. Fold Cream into Batter

   Gently fold the whipped cream into the cheesecake batter using a spatula until just combined. Avoid over‑mixing.

   Time: PT2M

8. Divide Batter and Prepare Matcha Layer

   Split the batter into two equal portions. In a small cup, mix 20 ml hot milk with 7 g matcha powder until smooth, then let cool.

   Time: PT3M

9. Flavor Second Portion with Matcha

   Fold the cooled matcha‑milk mixture into the second half of the batter gently. Add a drop of green food coloring if desired.

   Time: PT2M

10. First Layer Set

    Pour the plain (non‑matcha) batter over the chilled cookie crust, spreading evenly. Place the mold in the freezer for about 20 minutes to firm.

    Time: PT20M

11. Add Matcha Layer

    Remove the mold from the freezer, pour the matcha‑flavored batter on top, smooth the surface, and return to the refrigerator to set for 3‑4 hours.

    Time: PT4H

12. Unmold and Serve

    Wrap a warm, damp towel around the outside of the mold for 20‑30 seconds (or use a hairdryer briefly) to loosen. Invert onto a plate, slice, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

3 g

Carbohydrates

17 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Digestive Cookies: graham crackers, plain Oreo cookies (no filling)
• Instead of Unsalted Butter: margarine
• Instead of Gelatin Powder: agar‑agar (use less)
• Instead of Cream Cheese: mascarpone, Greek yogurt (different texture)
• Instead of Unsweetened Yogurt: Greek yogurt, kefir
• Instead of Granulated Sugar: honey (use less), maple syrup (use less)
• Instead of Whipping Cream: heavy cream
• Instead of Milk: any plant‑based milk
• Instead of Matcha Powder: green tea powder (less intense)

Equipment Needed

• Food Processor or Blender
• Mixing Bowl
• Whisk
• Spatula
• 15 cm Round Cake Mold (springform preferred)
• Refrigerator
• Freezer
• Small Saucepan or Microwave‑Safe Bowl
• Warm Towel or Hairdryer (optional)

Critical Steps — Do Not Skip

• Do not press the cookie crust too hard; it should be firm but not dense.
• Whip the cream only to 70‑80 % stiffness; over‑whipping causes separation.
• Fold the whipped cream and matcha mixture gently to retain air.
• Ensure gelatin is fully dissolved before adding to the batter.
• Allow sufficient chilling time (3‑4 h) for the final set.

Chef Tips from the Video

• Sift the matcha powder with a fine mesh sieve to avoid clumps.
• Chill the bowl and whisk attachment before whipping cream for maximum volume.
• Use a springform pan for easy release; run a thin knife around the edge before unmolding.

Troubleshooting

Storage

Refrigerator: Cover and store for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month.

Room temperature: Not recommended; cheesecake may soften and spoil.

Make-Ahead Tips

• Prepare the cookie crust and keep it refrigerated; add the batter layers later.
• The cheesecake can be assembled up to the point of the final refrigeration step and stored covered in the fridge.
• If freezing, wrap the whole cake tightly before placing in the freezer.

Frequently Asked Questions