Matcha Layered Cheesecake Recipe By Tasty

MATCHA LAYERED CHEESECAKE RECIPE BY TASTY

Steps:

• Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
• Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
• Place gelatin in a heat-resistant small dish, add water and let it set.
• Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
• Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
• Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
• Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
• Pour half of the filling containing the matcha into the mold and cool for 10 minutes.
• Repeat this until the remaining filling gets set up
• Cool in a refrigerator for about 3 hours.
• Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
• Enjoy!

MATCHA LAYERED CHEESECAKE RECIPE BY TASTY

Steps:

• Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
• Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
• Place gelatin in a heat-resistant small dish, add water and let it set.
• Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
• Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
• Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
• Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
• Pour half of the filling containing the matcha into the mold and cool for 10 minutes.
• Repeat this until the remaining filling gets set up
• Cool in a refrigerator for about 3 hours.
• Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
• Enjoy!

MATCHA RAINDROP CAKE RECIPE BY TASTY

Steps:

• Put agar, sugar and green tea in the bowl and mix.
• Place water and mixture in a small pan, mix it, and heat on high to a boil.
• Boil it for 2 minutes with a low heat.
• Apply small pan to a bigger pot filled with ice water. chill while mixing for about 3 minutes
• Pour mixture into the round ice ball tray. Put it in the refrigerator for about 1 hour and cool it.
• Gently take it out from the ice tray and put it on a dish
• Pour Brown Sugar Syrup and Soybean Flour to taste.
• Enjoy!

MATCHA STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
• Make the matcha crust: In a large bowl, whisk together the flour, sugar, and matcha powder. Add the melted coconut oil and vanilla, and mix with a rubber spatula or an electric hand mixer on low speed until the texture is similar to cookie dough.
• Press the dough into the prepared baking pan in an even layer and poke holes across the surface with a fork. Chill in the refrigerator for 10-15 minutes.
• Bake the crust for 10-12 minutes, or until the top looks slightly cooked through. Remove from the oven and let cool while you make the filling. Leave the oven on.
• Make the cheesecake filling: In a large bowl, whip together the cream cheese, sugar, and salt with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the cornstarch, Planet Oat® Vanilla Oatmilk, and lemon juice, and mix on medium-low speed until well combined, about 5 minutes. Pour the filling over the crust.
• Bake the cheesecake for 45-50 minutes, or until the edges look firm. Without opening the door, turn the oven off and let the cheesecake continue to bake from the residual heat for 10 minutes.
• Remove the cheesecake from the oven and let cool completely at room temperature, about 2 hours.
• Lift the parchment to remove the cheesecake from the pan and cut into 12 equal pieces.
• Just before serving, dust the freeze-dried strawberry powder all over the cheesecake and garnish with sliced strawberries.
• Enjoy!