Ombre Matcha Cheesecake
Smooth, creamy cheesecake layered with matcha powder and a matcha graham cracker crust.
Servings: 12
Ingredients
Base:
- 400 g graham crackers finely crushed
- 2 tbsp matcha green tea powder
- ¼ cup unsalted butter melted
Cheesecake filling:
- 800 g cream cheese room temperature
- 160 g granulated sugar
- 800 ml whipping cream
- juice from 2 lemons
- 1 tsp vanilla extract
- 5 tsp powdered gelatin
- 5 tbsp water
- 2 1/2 tbsp matcha green tea powder plus + 1 tbsp extra for dusting
Instructions
Make the base:
- Combine the graham crackers, butter and matcha in a bowl.
- Press it into the bottom of a 9 inch round springform pan. Place the pan in the fridge to chill while you make the filling.
Make the filling:
- Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine.
- Add the whipping cream, lemon juice and vanilla extract and mix until combined.
- Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined. If you're not using gelatin, skip this step.
- Divide the mixture into 3 bowls. Add 2 1/2 tbsp matcha to one bowl, 1 tbsp matcha to one bowl and leave the remaining bowl white. Mix well.
- Pour the darkest green cheesecake into the springform pan and smooth the surface. Place in the fridge to chill for 10 minutes. Pour the other green cheesecake on top and smooth the surface. Chill in the fridge for 10 minutes, then add the white cheesecake and smooth.
- If you added gelatin, chill the cheesecake in the fridge overnight. If you didn't use gelatin, chill it in the freezer for 2-3 hours. Enjoy!