No‑bake matcha cheesecake: A tasty tribute to Tim Burton
The holidays in memory of the deceased are behind us. A green cheesecake perfectly fits this dark aesthetic, complementing decorations and outfits inspired by Tim Burton's movies. It's the true star of the evening, and it doesn't require baking. Matteo Brunetti, a recognized chef, created the recipe for matcha cheesecake.
2:01 PM EST, November 14, 2024
The green cheesecake is distinguished by its creamy consistency and wonderful pistachio flavor. The addition of white chocolate, lime juice, and zest provides an excellent balance. Thanks to these ingredients, the dessert is not too sweet, has the necessary hint of acidity, and a slight, interesting bitterness. It is also rich in valuable nutrients, thanks to the pistachios and cashews.
What gives the cheesecake its green color?
The intensely green color of the cheesecake comes from powdered green tea, known as matcha, which has been popular in Japan for centuries. This light green powder imparts an intensely green color to both hot and cold drinks when it comes into contact with water.
Matcha has versatile uses. It tastes great with steamed milk, in ice-based cocktails, and in desserts. Moreover, it contains many catechins, which are polyphenolic compounds that help fight free radicals.
Matcha improves mood, and drinking it before bed can aid sleep. Matteo Brunetti's cheesecake includes two tablespoons of this powdered specialty.
Green matcha cheesecake
The cake consists of a classic base made from cookies mixed with melted butter and a cream cheese filling rich in valuable ingredients. You'll need 5.6 oz of cookies and 2.1 oz of butter for the base.
Ingredients for the cheese filling:
- 4.6 oz of cashews,
- 2.5 oz of peeled, unsalted pistachios,
- 12.3 oz of Philadelphia cheese,
- 5.3 oz of Greek yogurt,
- 5.6 oz of maple syrup,
- 2.1 oz of white chocolate,
- 2 tablespoons of matcha,
- 2 tablespoons of vanilla extract,
- grated lime zest,
- a few pistachios for decoration.
How to prepare the cheesecake base without baking
Crumble the cookies and blend them into a fine powder. In a small saucepan, melt the butter and mix it with the crumbled cookies. Transfer the cookie mixture to a springform pan lined with baking paper. Place another sheet of paper on top, press down with something flat, like a plate or board, and refrigerate for 30 minutes.
Recipe for the cheese filling
Mix pistachios, cashews, white chocolate, matcha, maple syrup, Greek yogurt, vanilla extract, and Philadelphia cheese in a blender. Also, add the juice and grated zest of a lime. You can use a stand or hand blender with a large bowl to blend ingredients.
Place the prepared cheese filling on the cookie base. Cover everything with foil and refrigerate for 3-4 hours. Before serving, sprinkle the cheesecake with matcha and crushed pistachios.
