Matcha Blueberry Cheesecake
Creamy cheesecake filling, intense emerald green, fresh blueberries on top. The Matcha Blueberry Cheesecake is no-bake, requires no baking time and looks like something from a Japanese patisserie.
Ingredients (1 springform pan 18cm, approx. 8 pieces)
Base:
- 150g oat cookies or digestive biscuits
- 70g butter, melted
- 1 tbsp sugar
Filling:
- 4-5g MatchaTime Organic Matcha (approx. 4-5 bamboo spoons)
- 400g cream cheese, room temperature
- 200ml cream, cold
- 80g powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Topping:
- 200g fresh blueberries
- 1 tbsp honey or agave syrup
- Optional: Matcha powder for dusting
Preparation
Base:
Finely grind the cookies, mix with melted butter and sugar. Press into the springform pan and press down evenly. Place in the freezer for 15 minutes.
Filling:
1. sieve matcha through a fine sieve, mix with 2 tbsp warm water until smooth to form a paste.
2. stir the cream cheese, powdered sugar, lemon juice and vanilla until creamy.
3 Stir in the matcha paste until the color is uniformly green.
4 Beat the cream in a separate bowl until stiff, then carefully fold in.
5 Pour the mixture onto the cookie base and smooth out.
6. leave to set in the fridge for at least 4 hours or overnight.
Topping:
Mix the blueberries with the honey. Spread over the cheesecake before serving. Optionally, dust over the matcha powder through a fine sieve.
Tips
Vegan: Use vegan cream cheese and coconut cream, works just as creamy.
More intense green: Increase the amount of matcha to 6g for a deep emerald green.
Shelf life: 3 to 4 days in the fridge, up to 5 days without blueberry topping.
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