Recipes - AIYA blends the above contradictions into the most premium green teas of Japan.

No-Bake Matcha Cheesecake

No-bake cheesecakes are called "rare" cheesecakes in Japanese (like steak) since they are not cooked. Easy to put together, this cake is even easier to finish!

[Serves 4]

[Ingredients]

For the Crust:
Graham Crackers......................... 7 oz
Unsalted Butter............................. 1 stick

For the Filling:
Water............................................... 3 tbsp
Gelatin............................................ 1 tbsp
Cream Cheese............................. 5.5 oz
                                                                             Sugar.............................................. 1/2 cup
                                                                             Aiya Cooking Grade Matcha..... 1 tbsp
                                                                             Sour Cream.................................. 1 oz
                                                                             Lemon Juice................................. 1 tsp
                                                                             Heavy Cream................................ 1/2 cup

                                                                            For Decoration (as desired):
                                                                            Whipped Cream
                                                                            Tea Leaves
                                                                            Fresh Fruits

Tip: If you don't have a Matcha whisk, you can use a small balloon whisk instead.
Tip: Although all these steps can be done entirely by hand, the easiest tools to use are an electric hand mixer and/or stand mixer.

[Directions]

  1. Crush the graham crackers into fine crumbs either by putting them in a zip top bag and crushing with a rolling pin or by pulsing in a food processor.
  2. Let the butter come to room temperature and then mix it with the graham cracker crumbs until they come together like dough.  Allow to rest for at least 30 minutes.
  3. Press the graham cracker dough into a pie plate, making it as level and even in thickness as possible.
  4. Mix the gelatin in the 3 tablespoons of water until full dissolved.
  5. Sift the Matcha into a bowl and add some room temperature water (approximately 1 tbsp).  Mix until it becomes a smooth paste with no lumps.  Set aside.
  6. In a separate bowl, mix the cream cheese until it is smooth, add the sugar, and mix until well incorporated.  Add the Matcha paste, sour cream, and lemon juice.  Mix until smooth and well blended.
  7. Quickly mix in the dissolved gelatin.
  8. In a separate bowl, whip the heavy cream until it forms soft peaks.  Fold into the cream cheese mixture.
  9. Pour the finished cheesecake filling into the graham cracker crust, cover with plastic wrap, and place in the refrigerator to set.  When set, remove from the pie plate and place on a serving dish.
  10. Whip some heavy cream and sugar together until they form whipped cream.  Transfer to a piping bag and decorate the cheesecake however you like.  If desired, garnish with tea leaves and/or fresh fruits.
The Matcha used in this recipe is available in:

More Matcha recipes