you're reading...
Daily Life Makes Me Laugh, Food is a Beauty

Matcha Green Tea Non-bake Cheesecake 抹茶冻芝士蛋糕

Sep.23nd is Chen’s birthday. Hooray!

This is the first time I tried light painting photography, and I polished it a little bit. I can’t help to put it up on our RENREN.COM at 10pm before his birthday. He was surprised and thrilled, hmm, a lot. 🙂 I actually tried thousands of times repeating drawing the letters in my dark bedroom. Thanks a lot for my roommate’s guidance on my “letter dance” in the air.

Last month, when I was in New York I made him an Tiramisu cake to pre-celebrate his birthday and he really loved the taste. This time, I secretly prepared this matcha green tea cheese cake for him to post-celebrate his birthday again and this will be a surprise if I could keep it a secret for 24 hours.


A. Cake crust
150g graham cracker crumbs
90g unsalted butter, melted

B. Cake
8oz (226g) cream cheese, softened
90g sugar
110g sour cream
An envelop (7g) unflavored powdered gelatin
30g hot water
35mL milk
20mL + 170mL heavy whipping cream
13g matcha green tea powder+5g sugar (adjust based on personal taste, the more, the greener and bitterer)

p.s. To measure these specific volume, I measured by cup  and did a little calculation. For heavy whipping cream, 118ml cream=104g, so 170ml cream =150g.

1. Soften cream cheese before starting everything at room temperature.
2. Melt butter at low heat in Microwave. Combine graham cracker crumbs with butter until well mixed. Press into bottom of an 8-inch springform pan. Chill in the fridge for at least 30min.
3. In a large bowl, beat with an electric mixer the cream cheese and sugar, until smooth. Add sour cream, mix well by a spatula.
4. Dissolve matcha green tea powder and the 5g sugar by hot water. Set aside. Combine 30ml milk and 20ml whipping cream and microwave. Stir to dissolve the gelatin powder. Set aside.
5. Mix above two in step 4 to the batter from step 3.
6. Beat heavy whipping cream till soft peaks (the cream could slowly flow down the mixer). Add by three times to batter in step 5 and mix well.
7. Pour batter into prepared crust. Store in fridge for over 4 hours or overnight.
8. To demold, use hot towel or blow by a hair dryer at medium heat for 1-2 minutes.Slice into equal sized squares.

I will keep updating what happens tomorrow! Good night!


Here we come. The cake’s color is not as green as I thought, since the matcha green tea powder I bought from nuts.com only looks slightly green. I don’t want to increase the amount too much so that the taste won’t be dominated by bitterness. Chen thought it doesn’t look pretty ╮(╯_╰)╭


No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Posts by date

September 2012
%d bloggers like this: