I made this no-bake matcha cheesecake over the weekend, and wanted to decorate with hand-drawn Hello Kitty but had no time, so I used Hello Kitty chocolates instead.. hee. This cheesecake uses a sweet pastry tart crust instead of a biscuit base. It is yummy, and Z1 loved it the most.
Pastry crust recipe from here with my own notes and amendments
Sweet pastry crust
- 1 1/2 cups all purpose flour
- 1/2 unsalted butter, softened and at room temperature
- 1/4 cup castor sugar
- 1 egg
In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 4 hours before use.
Lightly grease an 8 inch tart pan (with removable base). Roll out the chilled dough between 2 sheets of baking parchment, then remove one sheet of parchment and flip the pastry dough into the tart pan. It is ok if the dough breaks off in parts, just patch up the broken parts with the leftover bits of dough. Prick holes all over the base with a fork and place in freezer for 15 minutes.
Preheat oven to 180 degrees. Place a sheet of baking parchment on top and cover with dried beans or baking weights. Bake for 15 minutes before removing the parchment and baking weights. Thereafter bake for another 15 minutes until the crust is golden brown. Let cool completely in the tart pan.
Cheesecake filling recipe from here
- 1 teaspoon gelatine powder
- 15ml water
- 100g cream cheese, leave to soften at room temperature
- 40g caster sugar
- 40g plain yogurt
- 2 teaspoon lemon juice
- 200g whipping cream
- 2 teaspoons matcha/green tea powder
Dissolve the gelatine in water and set aside for 10min. Combine the sugar and yoghurt in a pot over medium heat to dissolve the sugar. Stir in the gelatine solution until it’s dissolved. Remove from heat.
Whisk cream cheese until smooth. Gradually add in the yoghurt-gelatin solution and mix to combine. Add in the lemon juice, mix to combine.
Whisk the non-dairy whipping cream until soft peaks form. With a spatula, fold in 1/3 of the whipping cream to the cream cheese mixture. Fold in the remaining whipping cream to the cream cheese mixture.
Add in the matcha powder and mix until blended.
Pour the mixture into the tart pan until it is full. Chill the tart for at least 2 hours or overnight until it is ﬁrm. Decorate as desired.
I made some sweetened whipped cream (about 100 grams whipping cream with 2 tbsp sugar and 1/2 tsp vanilla extract) and whipped until soft peaks formed. Pipe onto the cake (excuse my lousy piping skills.. hee) and top with chocolates. The cake may also be decorated with berries.