Description
Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.
Ingredients
- 1 (4.8 ounce) package graham crackers, crushed
- 2 tablespoons white sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons green tea powder (matcha)
- ½ cup warm water
- 2 tablespoons unflavored gelatin
- ½ cup cold water
- 2 cups whipping cream
- 2 (8 ounce) packages cream cheese, at room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup honey
- 2 eggs
Instructions
- Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
- Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
- Whip the cream to stiff peaks; set aside. Beat the cream cheese
- 1/2 cup sugar
- vanilla
- and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted
- about 45 seconds. Beat the gelatin and tea into the cream cheese mixture
- then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.
Prep Time: 20 mins
Cook Time: 1 min
Total Time: 7 hrs 21 mins
Servings: 12