Have you ever made an icebox cheesecake? They’re actually quite easy and don’t require a finicky water bath. In lieu of eggs, the filling utilizes gelatin to help it set. The end results? Something quite light and fluffy that won’t leave you feeling too heavy at the end of the meal.
This particular icebox cheesecake is flavored with matcha– a finely ground green tea powder. It’s quite floral and has a slightly bitter taste which is why it pairs so well with the chocolate crust. Depending on the quality of the matcha that you use, you may want to add more than the recipe lists to oompf up the flavor.
My fam-bam are fans of green tea so we served big slices of this cheesecake with heaping scoops of green tea ice cream at our last Family Dinner. But if you prefer, you can serve it with dollops of fresh whipped cream or by itself.
Totally Oishii.
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Matcha (Green Tea) Icebox Cheesecake
Serve 8-10
Ingredients:
2½ cups chocolate cookie/wafer crumbs (I used Oreos)
1 cup + 1 heaping tablespoon sugar, divided
4 tablespoons melted butter
1¼ cups chilled heavy cream
16 ounces cream cheese, at room temperature
1 cup milk
1 tablespoon matcha (green tea) powder, more for dusting
2¼ teaspoons gelatin powder
¼ cup water
Preheat oven to 325 degrees F.
Cover a 10-inch springform pan with a light layer of cooking spray. Combine the cookie/wafer crumbs, 1 tablespoon sugar and butter until moistened and resembles the texture of wet sand. Press crumbs into an even layer on the bottom of the pan and up the sides. Bake for 10 minutes and allow to cool completely on a wire rack.
Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Set the whipped cream aside.
Using a clean bowl, whip the cream cheese using the stand mixer fitted with the paddle attachment until light and fluffy. Gradually add in the remaining sugar, stopping every so now and then to scrape down the sides.
Heat the milk until it is hot but not boiling. Whisk in the matcha until full incorporated. Turn the mixer with the cream cheese on low and slowly stream in the cooled milk mixture. Mix until just combined.
In a small bowl, bloom the gelatin in the water.
Gently fold the whipped cream into the cream cheese mixture. Fold until just combined. Add the gelatin and gently fold in. *If the gelatin has hardened, microwave for 10 seconds until it becomes liquid again before adding into the cheesecake mixture.
Pour the cheesecake filling over the cooled crust. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
Before serving, gently release the springform pan ring. Dust the top with additional matcha powder and serve.
Adapted from Dessert First
