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Cheesecake matcha

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1063
Kitchen American
Calorie content 285.2 kcal
Portions 6 port.
Cooking time 270 minutes
Proteins * 4.7 gr.
Fats * 19.9 gr.
Carbohydrates* 33.6 g
* per 100 gr. product
Cheesecake matcha
Content

Matcha is a type of Japanese tea made from green young leaves, which perfectly tones and invigorates, a healthy substitute for coffee. Matcha is also used as a food additive for various desserts. I suggest making an unusual matcha cheesecake.

Ingredients

Cooking process

step 1 out of 32
Prepare all the required ingredients for the biscuit cheesecake base.
step 2 out of 32
Divide chicken eggs into whites and yolks. Place the yolks in a deep container, add 40 grams of granulated sugar. Add vanilla powder.
step 3 out of 32
Pour the chicken proteins into another container, use a mixer to beat until dense peaks. Beat the yolks with the same whisk.
step 4 out of 32
Add the premium sifted wheat flour to the whipped yolks.
step 5 out of 32
Then pour in 40 grams of milk and the required amount of vegetable oil. Bring to a homogeneous consistency with a mixer.
step 6 out of 32
In the resulting dough, gently add the whipped egg whites in several steps. Stir from bottom to top.
step 7 out of 32
Take a silicone mold, it is very convenient to work with it.
step 8 out of 32
Gently move the puffed dough and spread evenly.
step 9 out of 32
Place the mold in a preheated oven. Bake the biscuit at 160 degrees for 20 minutes. Remove the finished biscuit from the oven, transfer to the wire rack and cover with a kitchen towel.
step 10 out of 32
Prepare the ingredients for the cheesecake.
step 11 out of 32
Soak sheet gelatin in cold water.
step 12 out of 32
Take a saucepan, pour 135 grams of milk into it, add 70 grams of granulated sugar. Put on medium heat and cook until the granulated sugar is completely dissolved.
step 13 out of 32
Meanwhile, pour the heavy cream into a deep bowl and beat with a mixer until soft peaks.
step 14 out of 32
Add gelatin to a saucepan with warmed milk, after squeezing it out.
step 15 out of 32
Put the Mascarpone cheese in a deep bowl, pour the milk-gelatin mixture.
step 16 out of 32
Pour in the Matcha tea.
step 17 out of 32
Using a silicone spatula, bring the mixture to a homogeneous consistency.
step 18 out of 32
Stir in the whipped cream gently.
step 19 out of 32
Stir lightly.
step 20 out of 32
Pour the resulting tender mass into a silicone mold and distribute evenly over the entire mold, gently smooth with a silicone spatula.
step 21 out of 32
Place the cooled biscuit cake on top, slightly drowning it.
step 22 out of 32
Send to the freezer, covered with cling film on top for 2 hours.
step 23 out of 32
Prepare silicone molds for chocolate decoration.
step 24 out of 32
Melt the chocolate in a water bath, add the dye, stir.
step 25 out of 32
Transfer the chocolate to a pastry bag. Place different amounts of chocolate in the molds. Keep the remaining chocolate warm.
step 26 out of 32
Tap the shape lightly on the table.
step 27 out of 32
Then rotate to spread the chocolate evenly.
step 28 out of 32
Place the chocolate in the freezer. Wait for the chocolate to harden.
step 29 out of 32
Gently remove the frozen petals from the mold.
step 30 out of 32
Place a sheet of parchment paper on top of the table. Place a drop of warm chocolate, attach a few petals.
step 31 out of 32
Thus, form a flower.
step 32 out of 32
Turn the frozen cheesecake onto a dish and carefully remove the silicone mold. Decorate the top with a chocolate flower. Refrigerate for at least 1 hour to thaw.

Bon Appetit!

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