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Saturday, October 14, 2017

No-bake mini matcha cheesecakes


So many cheesecakes , so little time .

No-bake cheesecake is probably the easiest dessert one can make , with just few ingredients and a bit of time , you can dress it up or down and voila ! From my Nutella cheesecakes , Matcha Oreo cheesecakes , Baked cheesecakes , Strawberry cheesecakes , Lemon cheesecakes with homemade lemon curd topping , Cherry-lemon cheesecakes to name a few , these unhealthy desserts are worth the extra calories 😁 


So , here's another simple yet delightful minis . You'll probably know about Matcha by now , if not just click that link .

This is a flexible / forgiving recipe , original is actually an Earl grey cheesecake but I don't like the taste of it . You can add a bit more cream cheese to my tweaked recipe , more or less sugar according to preference , you can double the recipe if you want . My toppings are ( canned ) adzuki / Japanese sweet red beans and some sliced figs but you can use either homemade strawberry sauce or fresh strawberries , yeah , think color contrast heh ! 

The moulds that I used are all the same in my previous mini bakes , they're individual and aluminium loose-bottom ones ( check the last photo ) . I only used 6 moulds instead of 8 because I can't find the rest ugh ! No moulds ? You can use muffin liners but as this is a no-baked cheesecake , maybe some of it will stick at the liners .


Recipe inspiration from 2人免焗小蛋糕 / 芝芝[著] by 芝芝 , original recipe , Earl grey cheese cake is listed below 

Makes 8 minis 

Crumb base : 

115 grams Biscoff / speculoos biscuits
25 grams melted butter 

* Prepare eight  2 1/4 x1 1/4-inch loose-bottom tins , lightly-butter the bottom part of the tins , set aside .

* Place both biscuits and butter in a small food processor and whizz until it resembles a fine crumbs  . Or place biscuits into a ( food-grade ) plastic bag and bash it with a rolling pin until finely crushed , combine with melted butter and mix well . 

* Transfer crumbs into the prepared tins at about 18 grams each . Use a straight-sided rolling pin or a teaspoon ( cutlery ) to press and smoothen crumbs at the bottom of the tin . Freeze for 20 minutes . 

Matcha cheesecake batter : 

5 grams gelatin sheets 
100 grams whipping cream 
100 grams cream cheese , softened 
35 grams caster sugar
5 grams matcha powder , sift 3 times 
60 grams milk 

* Soak gelatin sheets in cold water for 10 minutes or until softened . 

* In a mixing bowl , beat cream until firm peaks form , do not over beat . Chill in the fridge until needed .

* In another bowl , beat cream cheese until smooth , add in sugar in 3 additions and mix until light and fluffy . Or you can beat cream cheese and sugar together , make sure that the sugar is thoroughly absorbed . 

* In a small bowl , combine milk and matcha powder , place bowl inside the pan with barely simmering water , whisk until matcha is well absorbed . Squeeze out excess water from the softened gelatin , add it into the hot matcha milk mixture and stir until melted . Take out bowl from the pan and pour immediately into the cream cheese mixture , whisk until well combined . Lightly fold in the whipped cream . Pour batter into the prepared tins . Chill in the fridge for at least 4 hours or overnight . 

* To unmould the cheesecakes , ran the hair / blowdryer around the sides of the tin for few seconds , pop out the cake and chill for 20 minutes before removing the bottom part of the tin . 

* Some adzuki / Japanese sweet red beans ( canned ) and sliced figs for toppings . Serve chilled . 
                                
                                                                        **********          

Earl grey cheesecake , makes one 3.5-inch cake 

Crumb base :

15 grams digestive biscuits , finely crushed 
7 grams melted butter 

Cheesecake batter :

40 grams cheesecake 
15 grams caster sugar 
1 Earl grey tea bag 
3 tbsp hot water
3 grams gelatin sheets
a little hot water
40 grams whipping cream 



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