Matcha Marble No-Bake Cheesecake

Overview

A small and refreshing cake, with green and white interlaced to form a unique marble pattern, bringing a hint of coolness. You can also see beautiful lines on the cut surface, which is really beautiful from the inside to the outside. The addition of mascarpone cheese gives it a richer flavor. A piece of cake, you can taste the freshness of matcha, the richness of cheese and the thickness of Oreo cookies, the taste is super rich. The original recipe is from Junko Fukuda, with slight changes.

Tags

• baking
• butter
• kraft cream cheese
• mascarpone cheese
• matcha powder
• oreo cookie crumbs
• whipping cream
• yogurt
• gelatin tablets
• ice water
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 First wrap the bottom of the mold with tin foil. I wrapped it in two layers.

   

2. 2 Cut the gelatine pieces into small pieces, add ice water until the ice water covers the gelatine pieces, and put it in the refrigerator until set aside.

   

3. 3 Heat the butter over water until it melts, add it to the crumbled Oreo cookies, and stir evenly with a fork.

   

4. 4 Pour the biscuit crumbs into the mold, flatten them with a small spatula and put them in the refrigerator until ready.

   

5. 5 Microwave the milk for matcha for 30 seconds until warm, sift in the matcha powder and stir into matcha paste.

   

6. 6 After the cream cheese and mascarpone cheese have softened at room temperature, mix them together with a hand mixer. You can also cut it into small cubes and soften it in hot water.

   

7. 7 Add powdered sugar to the cheese paste and mix evenly with a manual egg beater. At this time, the cheese paste will be very delicate

   

8. 8 Take out the gelatine slices from the refrigerator, drain the water, add milk, microwave for 30 seconds until the gelatine slices melt, stir briefly, and set aside to cool to room temperature.

   

9. 9 Add the yogurt that has returned to room temperature and stir evenly, then add lemon juice and continue to stir evenly.

   

10. 10 After the gelatine solution returns to room temperature, add two tablespoons of cheese paste and stir evenly.

    

11. 11 Pour back into the cheese paste and mix evenly with a silicone spatula until it becomes smooth and smooth.

    

12. 12 Whisk the whipped cream with ice water until it becomes streaky when passed with a whisk, about 70-80% portioned.

    

13. 13 Add 1/4 of the whipped cream to the cheese paste, stir evenly, then pour it back into the cheese paste, and stir evenly with a silicone spatula.

    

14. 14 Take out the matcha sauce made earlier, add two tablespoons of cheese paste, and stir evenly.

    

15. 15 Add about half of the cheese paste and mix evenly with a silicone spatula. In this way we get matcha cheese paste and original cheese paste.

    

16. 16 Take out the mold from the refrigerator and pour the two colors of cheese paste into the mold alternately.

    

17. 17 Finally, use a bamboo skewer to make latte art on top and put it in the refrigerator for more than 4 hours.

    

18. 18 When demoulding, place a relatively small bottle or the like under the mold, and blow the mold wall with a hair dryer to easily demould.

    

19. 19 It can be eaten after cutting into pieces, and there will be beautiful marble texture after cutting.