Matcha Cheesecake
Today we are making an exquisite dessert – matcha cheesecake. Matcha powder will give it an unusual color and a light herbal taste. The attractive appearance and unusual flavor will not leave anyone indifferent.
Equipment
- 3 mix bowl
- 1 teaspoon
- 1 baking mold
- 1 tablespoon
- 1 sieve
- 1 mixer
Ingredients
- 150 g shortbread cookies
- 100 g butter
- 1 tsp matcha powder
- 250 g ricotta
- 150 ml cream 33%
- 100 g powdered sugar
- 15 g gelatin
- 100 ml water
Instructions
- Prepare everything you need. Soak the gelatin in advance and let it swell.15 g gelatin, 100 ml water
- Crush the shortbread cookies into crumbs, melt the butter. Mix until you get a mass resembling wet sand.150 g shortbread cookies, 100 g butter
- Pour into a baking pan, here the diameter is 16 cm, tamp with a spoon or glass. Put in the refrigerator while you make the cottage cheese filling.
- For the filling, put ricotta cheese, powdered sugar, and matcha powder (sifted through a fine sieve) in a bowl.250 g ricotta, 100 g powdered sugar, 1 tsp matcha powder
- Whisk with a whisk until the sugar crystals disappear. If you are using powdered sugar, this will take a couple of seconds. Heat the swollen gelatin until dissolved in a water bath or in the microwave. While continuing to mix, pour in the gelatin in a thin stream.15 g gelatin
- Whip the cream separately until soft peaks form and gradually add it to the filling, turning on the mixer at low speed. Work quickly here, as the gelatin quickly begins to set when it comes into contact with cold cream.150 ml cream
- Spread the cottage cheese mixture over the layer of cookies.
- Distribute evenly.
- Put in the refrigerator to set and stabilize for 6-8 hours. Matcha cheesecake is ready.
Nutrition
Calories: 359kcalCarbohydrates: 26gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 64mgSodium: 182mgPotassium: 71mgFiber: 0.2gSugar: 17gVitamin A: 749IUVitamin C: 0.1mgCalcium: 84mgIron: 1mg
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