Matcha jelly cheesecake Depp Baking Laboratory

Overview

Difficulty 4 stars, time 3 hours, number of people 5 Ingredients: 150g cream cheese, 30g sugar, 3 egg yolks, 80g milk, 3 gelatin sheets, 6g matcha powder, 280g light cream, 100g digestive biscuits, 40g butter

Tags

• baking
• butter
• cream cheese
• digestive biscuits
• matcha powder
• whipping cream
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 After processing in a biscuit food processor, mix evenly with melted butter;

   

2. 2 Pour into the mousse ring and compact evenly;

   

3. 3 Soften the cream cheese in water and stir carefully;

   

4. 4 Add 30g of fine sugar to the egg yolks and stir quickly until the color is light yellow, then pour into the cheese paste

   

5. 5 Heat the milk, melt the matcha powder, pour into the cheese paste and mix evenly;

   

6. 6 Soak gelatine sheets in cold water until soft, melt over heat and melt into liquid state, add in, mix quickly and evenly;

   

7. 7 Add 50g of fine sugar to the light cream and beat;

   

8. 8 Mix the whipped cream with the cheese paste in batches;

   

9. 9 Put into mold and refrigerate for 2 hours;