Matcha Cheesecake

How to make Matcha Cheesecake…

Ingredients : (measurements help, click here)
Crust:
100g graham crackers                                                                            
50g butter (melted)
1 tablespoon of milk

Filling :
250g cream cheese
200g sour cream
100g sugar
2 eggs
2 tablespoons of all purpose flour
200cc heavy cream
4 tablespoons of Matcha
4 tablespoons of hot water

1. Make the crust:
Place the graham crackers in a plastic bag and break into crumbs. In a bowl, mix the graham cracker crumbs with melted butter and milk. Press into the bottom of a cake mold using the back of a spoon.

2. Make the filling:
Preheat the oven to 180℃ (356F).

3. Make the Matcha: first sift Matcha with a tea strainer, put into a bowl, add 4 tablespoons hot water and mix well. Set aside.

4.In a large bowl, blend the cream cheese with sugar until smooth. Blend the sour cream and then mix in the eggs. Mix in the flour and heavy cream until smooth. Add the Matcha and mix well.*

5.Pour the filling into the prepared crust though a strainer.

6.Bake in the oven at 180℃ (356F) for 30 minutes and then bake at 160℃(320F) for an additional 30 minutes.

7.Chill overnight.

*It is best to use an electric blender when mixing these ingredients.

You can also make this recipe with a food processor. It’s faster and easier!

1. Put the graham crackers into a food processor and mix until they break into crumbs. Add melted butter and milk, then mix well. Press into the bottom of a cake mold using the back of a spoon.

2. Put cream cheese and sugar into the food processor and mix.

3. Add sour cream until smooth, then add the eggs, flour, heavy cream and Matcha . Mix well after adding each ingredient.
Please continue the recipe above at step 5.

Note: Be sure to scrape the ingredients that splashed up on the inside of the food processor and mix into the dough, so that you won’t loose any important ingredients!

This recipe makes one 20 cm diameter Matcha Cheesecake

(Variation.1)

Cover and seal the bottom of the cake mold with aluminum foil to ensure that no hot water will seep in and make your cheesecake soggy!
Place the cheesecake in a roasting pan.
Fill the pan partially with hot water. The water should cover the bottom of the cake mold.
Be careful not to splash water onto the cheesecake!
Bake at 180℃ (356F) for 30 minutes and then bake at 160℃ (320F) for an additional 30 minutes.
Chill overnight.

(Variation.2)

Follow the recipe above from steps 1 to 3

4. In a large bowl, blend the cream cheese with sugar until smooth. Blend the sour cream and then mix in the eggs. Mix in the flour and heavy cream until smooth.

5. Pour into another bowl though a strainer.

6. Place about 100cc of the dough in a separate bowl. Add the Matcha and mix well.

8. Add the Matcha dough to the plain dough and swirl gently with a spatula to create a marble effect.

9. Bake in the oven at 180℃ (356F) for 30 minutes and then bake at 160℃(320F) for an additional 30 minutes.

10. Chill overnight.

Matcha Fresh Chocolate

How to make Matcha Fresh Chocolate…

Ingredients : (measurements help, click here)

3 tablespoons Matcha
50cc (1/4 cup) hot milk
100cc (1/2 cup) heavy cream
200g white or sweet chocolate

1. Make the Matcha: first sift Matcha with a tea strainer, put into a bowl, gradually add 50cc hot milk and mix well. Set aside.

2. Shave and cut chocolate into tiny pieces and set aside. It is easier to use a food processor to do this.

3. In a small sauce pan, cook heavy cream over moderate heat.

4. Gradually add the chocolate – add a little then stir – add some more and stir again, etc. until it is completely dissolved. (If the chocolate will not dissolve completely, set the small sauce pan of chocolate in a large bowl of hot water to warm the bottom of the pan. Do not use direct heat from the stove!)

5. Add the Matcha and mix well.

6. Pour into a square mold (10cm x 20cm) lined with wax paper.

7. Cool in the refrigerator over night.

8. Cut with a warmed knife into 1.5 to 2cm (1 inch) pieces.

9. Sprinkle Matcha over the top if you like

This recipe makes about 50 pieces (2cm x 2cm ) of Matcha Fresh Chocolate.

Matcha Ice Cream

How to make Matcha Ice Cream…

Ingredients: (measurements help, click here)

400cc milk
200cc heavy cream
4 large egg yolks
120g sugar
5 tablespoons of Matcha
100cc boiled water

1. First, sift the Matcha 2 times with a tea strainer. Put into a large bowl, add boiled water and mix well; then set aside.

2. Whisk egg yolks with sugar in a large bowl.

3. Combine milk and heavy cream in a large saucepan.

4. Gradually whisk hot cream into the yolk mixture, then return the mixture to a saucepan and cook over medium heat, stirring constantly until mixture thickness and coats the back of a spoon (do not let it boil).

5. Gradually whisk hot cream into the Matcha bowl. Strain though a sieve into a large bowl. Let it cool.

6. Refrigerate 8 hours to overnight.

7. Freeze in an ice cream maker according to the manufacture’s directions.

*If you don’t have an ice cream maker, don’t worry. With a food processor, you can still make Matcha Ice Cream!
Follow the above directions until you finish step 5.

6. Put the mixture into a shallow, flat Tupperware container or any plastic container with a lid. Refrigerate 8 hours to overnight.

7. Place the frozen block of ice cream on the cutting board, cut into 2cm (1.5 inch) cubes. Put into a food processor, mix until it becomes smooth like a creamy milk shake.

8. Return to a Tupperware container and refrigerate at least 3 hours.

9. Repeat steps 7 and 8 two more times until you have a thick and perfect Matcha Ice Cream!

This recipe makes 10 servings of Matcha Ice Cream.