🇯🇵 Double Layer Matcha Cheesecake: Kyoto Style Summer Desserts скачать в хорошем качестве

🇯🇵 Double Layer Matcha Cheesecake: Kyoto Style Summer Desserts

Hello everyone, I'm Cassandre and there's nothing better than the refreshing aroma and subtle bittersweet balance of matcha for a summer dessert and today we're here to introduce you to this Kyoto inspired no-bake double layer matcha cheesecake. It's a perfect combination of matcha tea and cheesecake, both strong and light, and the no-bake method makes the cake not only light and elegant, but also layered in texture and flavour, making it pleasing to the eye as well as the palate. The recipe comes from the old Kyoto matcha shop Marukyu Koyamaen, but we've made a few adjustments to the ingredients and proportions, and the whole thing is quite easy to make and doesn't require an oven, so it's definitely a summer saviour! --------------------------------- How to make Double Layer Matcha Cheesecake? Here is the recipe for Double Layer Matcha Cheesecake: ☞ Baking Mould Size: 15cm (6 inches) diameter, 6 cm high round bottomed baking mould. ✎ Ingredients ☞ Biscuit Base Digestive biscuit: 70g Unsalted butter: 20g ☞ Rich Matcha Filling (Bottom) Cheese: 100g Matcha 10g Caster Sugar: 35g Fresh cream 100ml Lemon juice 10g Guylidon Slices 3g ☞ Light Matcha Filling (Top) Cheese 100g Matcha 5g Caster Sugar 25g Cream 100ml Unsweetened Greek yoghurt 50g Guylidin 3g ✎ Directions 1. Make the biscuit base. Melt the butter first, then beat the biscuits in a food processor, add the melted butter and mix well. 2. Spread the biscuit base in the mould, press it firmly and refrigerate it for later use. 3. Make a thick matcha batter for the base. Prepare a bowl of ice water and let the custard slices stand for 5 minutes to soften. 4. Microwave the cream at 500w for about 60 seconds or until it reaches 50~60°C, then add the softened custard slices into it and stir until it is completely melted. 5. Put the softened cheese into a bowl, whisk to form a paste, add the sifted matcha and caster sugar, mix well until smooth, make sure the cheese is not grainy. 6. Add the cream and lemon juice and mix well with a whisk. 7. Pour the thick matcha batter into the bottom of the baking tray, and put it into the fridge for about 1 hour until solidified. 8. Make the top layer of light matcha batter. Prepare a bowl of ice water, add the custard slices and let it stand for 5 minutes. 9. Microwave the cream at 500w for 1 minute or until it reaches 50~60°C, then add the softened custard slices into it and stir until it is completely melted. 10. Put the softened cheese into a bowl, add the sifted matcha and sugar, mix well with a whisk until smooth, make sure the cheese is not grainy, then add the whipped cream, yoghurt and dissolved custard, mix well with a whisk. 11. Pour into a baking tin and chill in the fridge for one to two hours, or overnight until completely set. 12. Warm a towel around the mould to help it release, enjoy! ----------------------------------------------------------------------- Chapter: 00:00 Opening 00:30 Introduction of ingredients 01:28 Making Cheesecake Biscuit Base 03:27 How to make a thick matcha cheesecake filling 07:46 How to make a light matcha cheesecake filling 11:12 Enjoying a cold double-layer matcha cheesecake ----------------------------------------------------------------------- #JapaneseDesserts #MatchaCheeseCake #EasyDessert