Matcha cheesecake

Aroma, color, taste. I couldn't ask for more! This is another recipe that requires a bit of patience, but it is worth every step! The result is divine, delicious, and creamy 🤤

For high-quality matcha, I recommend being careful about where you purchase the product; matcha from Asia is the purest, and if it's also organic, that's perfect. I recommend getting quality matcha from Vegis.ro, my favorite shop for natural products.

Now, let's begin preparing our delicious and beautiful cheesecake.

For a 26 cm diameter pan, you need:

Matcha 15-16 g

Plain biscuits 200 g

Butter (82% fat) 150 g

Coconut oil 2 tbsp

Liquid whipping cream 400 ml

Mascarpone 500 g

Gelatin sheets 6 pieces

Milk 150 ml

Vanilla (half a pod)

A pinch of salt

First, we make the crust: crush the biscuits and mix them with the melted butter, coconut oil, and salt. Form the crust as shown in the image and leave it in the fridge.

For the filling, we will let the gelatin hydrate in cold water, and in the meantime, we make the cream. Mix the whipping cream with the mascarpone and vanilla using a mixer. Blend well!

Remove the gelatin from the water and mix it with the milk, which has been slightly warmed beforehand.

Combine the milk mixture with the cream.

Put it into a piping bag, and as you portion it out, add the matcha to increase the intensity of the green color.

Layer the creams onto the crust and leave to set in the fridge overnight!