Matcha No-Bake Cheesecake

Last night, I had a dinner gathering at my friend Jolene’s place. It was a potluck dinner so Simon was going to roast a duck. I didn’t want to “fight” with him for use of the oven so I decided to try – finally – a no-bake cheesecake. I got myself a box of premium green tea powder while I was in Taipei a couple of weeks ago so I really wanted to make something using it.

I followed a recipe I found online. If you don’t like sweets, the ingredients listed here makes a bittersweet green tea cheesecake. If you want your cheesecake slightly sweeter, experiment a bit by adding a quarter cup of caster sugar when you make the cream cheese toufu blend.

What would I also do differently the next time I make this? I’d double the ingredients to make a taller cake. The finished product was only about 3cm – 4cm tall. It didn’t make for a very impressive presentation. If you want to stick with the original quantity, try setting it in a pre-baked tart shell.

To be honest, I think everyone was a bit underwhelmed by this cheesecake (#sadface). But I have hopes that I can refine this matcha no-bake cheesecake so I will keep trying!

Meanwhile, if you wanna try something light and refreshing for the summer, here’s the recipe.

If you want a taller cake, double the ingredients.

If you want a taller cake, double the ingredients.

Ingredients:

For the base
100g Marie biscuits, finely crushed
80g unsalted butter, melted

For the filling
300g pressed toufu
15g gelatine powder
70ml water, hot
2 tsp green tea powder, dissolved in 5 tbsp hot water
250g cream cheese
200g natural yoghurt
60ml fresh milk
1 cup icing sugar
1/2 tsp vanilla bean paste

Note: If you want to make a taller, better-looking cake, double all the above ingredients. If you want a sweeter cake, experiment by adding varying quantities of caster sugar.

Steps:

To make the base
Melt the butter and crush the biscuits. Then use your hand to mix them together until you get a damp, sandy texture. In a 8-inch springfoam pan lined with baking paper and lightly greased at the side, press the biscuit base into an even layer. Chill in the refrigerator while you work on the filling.

To make the filling
Wrap the toufu in a cheesecloth and press out the water from the toufu by placing a heavy object (like a cookbook) on top for 15 minutes.

Dissolve the gelatine in the hot water and set aside. Dissolve the green tea powder in 5 tbsp of hot water and set aside.

In a blender, blend cream cheese, yoghurt, toufu, milk, icing sugar and vanilla bean paste until smooth. Add the gelatine and green tea paste into the blender and blitz some more.

Pour the mixture into the pan with your biscuit base. With whatever remains of your green tea paste, pour in and make some patterns using a toothpick. Cover cake tin with a piece of foil and chill cake in refrigerator for at least 4 hours. Overnight will yield a better looking, firmer cake.

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Matcha No-Bake Cheesecake, $48 (delivery within Singapore), $40 (self-collect)

Matcha No-Bake Cheesecake, $48 (delivery within Singapore), $40 (self-collect)

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