No Bake - Matcha Cheesecake
There's a whole craze around matcha these days, and since I'm a big fan of trends… I just couldn’t resist! I even whipped up this wonderful (it really is!) no-bake matcha cheesecake recipe — to keep it nice and easy.
I also added an apricot insert, just to take things to the next level!
For a 20 cm cheesecake, approximately 1.2 kg.
For the Insert:
133 g Apricot Purée (or canned apricots/peaches)
7 g Lemon Juice
Place the canned apricots and lemon juice in a tall container and blend them with an immersion blender until you get a smooth purée.
7 g Corn Starch
13 g Sugar
Mix the sugar with the cornstarch, then pour the purée over them. Transfer everything to a small saucepan and cook for 1–2 minutes.
70 g Candied Apricots
Finely chop the candied apricots and add them to the purée. Mix well, transfer to a piping bag, and refrigerate.
For the Crust:
150 g Vanilla Biscuits
75 g Butter
Crush the biscuits using a food processor or… whatever method you can, and mix them with the melted butter. Press the mixture into the base of a 20 cm round pan and refrigerate.
For the Cheesecake:
10 g Gelatin
50 g Water
Hydrate the powdered gelatin with cold water and set it aside.
180 g Yogurt
180 g Mascarpone
110 g Cottage Cheese
110 g Sugar
4 g Vanilla Extract
Mix all the ingredients in a bowl using a whisk. After the gelatin has hydrated, melt it in a double boiler and add it to the mixture above, stirring vigorously with the whisk.
150 g Cream
Whip the cream until soft peaks form (not too stiff), and gently fold it into the mixture above.
On top of the biscuit base, place the insert in the center, leaving about 1–2 centimeters free around the edges. Pour approximately 470 g of the cheesecake mixture over it, level the surface, and refrigerate.
7 g Matcha
Warm the remaining cheesecake mixture gently over a bain-marie and mix it with the matcha. Pour it over the first layer once it has set, and smooth the surface.
After a few hours in the fridge, the cheesecake is ready. I decorated it simply with powdered matcha on top (that's all I knew how to do), but you can create much more beautiful designs to post on Instagram—and don’t forget to tag me! :))
