Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, non-baked matcha cheesecake (easy). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Non-baked Matcha cheesecake (easy) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Non-baked Matcha cheesecake (easy) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have non-baked matcha cheesecake (easy) using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Non-baked Matcha cheesecake (easy):

1. Make ready 75 g digestive biscuits
2. Take 40 g (1/3 stick) unsalted butter, melted
3. Make ready 8 g (~4 tsp) of green tea matcha powder
4. Get 70 ml (~1/3 cup) of hot water
5. Take 70 ml (~1/3) of cold water
6. Make ready 9 g (~4 tsp) of gelatine powder
7. Get 225 g (8oz/one block) of cream cheese
8. Take 60 g (~1/3 cup) of sugar
9. Get 250 ml (1 cup) whipping cream

Steps to make Non-baked Matcha cheesecake (easy):

1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved.
2. Line the bottom of a 6 inch springform cake pan with parchment paper
3. Pour the biscuit mixture into the pan and press to form an even layer
4. Set aside and chill in the fridge
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7. In a large bowl, whisk together the cream cheese and sugar until well combined.
8. In another bowl, whip up the whipping cream until soft peaks form
9. Whisk the green tea matcha mixture into the cheese mixture until well combined.
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base
12. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set
13. Release cake from springform pan and dust with matcha powder before cutting and serving
14. Enjoy!
15. Ready to serve and ENJOY!

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