Matcha Cheesecake

Matcha tea has incredible antioxidant and detoxifying power (thanks to its chlorophyll content), helps burn fat, reduces cholesterol and blood sugar, and provides lasting energy, increasing physical endurance. Now you can enjoy all its properties in a creamy, bicolor cheesecake, with matcha and white chocolate.
Ingredients
10
Servings
  • 2 cups cookies, low-calorie oat, for the base
  • 3/4 cups butter, melted
  • 2 tablespoons matcha
  • 1/8 cups water, hot
  • 3 packages cream cheese, 190g each
  • 1 cup whipping cream
  • 3 tablespoons artificial sweetener
  • 2 envelopes unflavored gelatin powder, 14 g hydrated and melted
  • 1/2 cups white chocolate, melted
  • matcha, for decoration
  • chocolate shavings, for decoration
  • strawberries, for decoration
Preparation
2h 15 mins
0 mins
Low
  • For the base, place the cookies in a bag and, using a rolling pin, crush the cookies until you obtain a fine powder.
  • In a bowl, mix the cookies with the butter, place them in a 25 cm diameter cake mold and press to compact.
  • Mix the matcha with hot water to dissolve, let cool and set aside.
  • Beat the cream cheese with the whipping cream until it has a smooth consistency.
  • Divide the mixture into 2 parts, add the matcha to one part, add the sugar substitute and the gelatin in a steady stream, and beat until incorporated.
  • Add the white chocolate to the other half of the cheese mixture, beat until integrated.
  • Using a pastry bag, pour a layer of white chocolate into the mold, freeze for 10 minutes until set.
  • Using a pastry bag, pour a layer of matcha over the chocolate layer, and freeze for 10 minutes until set, repeat the process until the mold is filled. Refrigerate for 2 hours or until set.
  • Unmold the cheesecake and sprinkle matcha using a strainer, add strawberries and chocolate shavings.
  • Cut a slice and serve with a cup of tea.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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