Blender

Matcha Cheesecake

  • Dessert

A special collaboration recipe with Yamamasa Koyamaen

  • Servings 6
  • Preparation
  • Cooking

Ingredients

  • 2 tbsp (0.42 oz) Matcha (powder) of your choice
  • 1 1/5 cups (10.2 oz) Heavy Cream
  • 1 cup (8.8 oz) Cream Cheese
  • 3 oz White Chocolate
  • 5 1/3 tbsp (2.5 oz) Granulated Sugar
  • 1 tbsp Powdered Gelatin
  • 1/2 cup of Water (for dissolving matcha)
  • 1/4 cup of Water (to rehydrate powdered gelatin)
  • Approximately 20 3-inch tartlet shells

Directions

  • Let the cream cheese come to room temperature.
  • Place 1/2 cup of water into a container, add matcha and firmly secure the lid.
  • Blend at a speed “1" for 15 seconds. Once a portion of matcha is mixed in, turn the blender speed to “8” and blend for 25 seconds and transfer the matcha mix to a bowl.
  • Mix powdered gelatin and 1/4 cup of water and heat in the microwave to dissolve (approximately 20 seconds at 1,000W) to make the gelatin mix.
  • Chop the white chocolate and melt it in a hot water bath.
  • Place heavy cream, cream cheese, granulated sugar, gelatin mix and melted chocolate into the clean blender container and firmly secure the lid. Blend at a speed of "3" or "4" for 20 seconds. Once ingredients are partially mixed set the blender speed to "10" and blend for 40 seconds. Set aside 2/3 (approx. 450g) of mixture in a bowl.
  • Pour matcha mix made in directions #3 into the blender container and firmly secure the lid. Blend for 1 minute at speed to “10”. Place 2 tablespoons of the mixture to the side.
  • Pour the rest of the content into the tartlet shells, then slowly pour the mixture from #6 on top to make two layers.
  • Add a few drops of the 2 tablespoons from directions #7, and use a fork to lightly draw a circle on top of it to create a pattern.
  • Chill in the refrigerator for about 2 hours to harden.

Enjoy by changing the matcha you use according to your taste preference. If you want to enjoy the rich and refreshing taste of matcha, or if you want to try matcha, come to OGURAYAMA. If you like bittersweet, try MATSUKAZE. 

Products used in this recipe

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