Lunar New Year Matcha No-Bake Cheesecake
A Japanese-style no-bake chilled cheesecake set with agar, available in matcha and almond flavors for a light, refreshing taste.
Ingredients
Cream cheese (for matcha batter)
125 g
Heavy cream (for matcha batter)
50 ml
Sugar (for matcha batter)
40 g
Milk (for matcha batter)
250 ml
Agar powder (for matcha batter)
2 g
Matcha
1½ tsp
Lemon juice
1 tsp
Cream cheese (for almond batter)
125 g
Heavy cream (for almond batter)
50 ml
Sugar (for almond batter)
40 g
Milk (for almond batter)
250 ml
Agar powder (for almond batter)
2 g
Amaretto
1½ tbsp
Goji berries (blanched in boiling water)
to taste
Instructions
1
Make the matcha batter
Place the cream cheese in a mixing bowl and slowly beat with a whisk until smooth. Add the sugar, lemon juice, matcha, and heavy cream one at a time, mixing thoroughly after each addition.
2
Cook the agar liquid
Combine the milk and agar powder in a small saucepan and heat over medium heat, whisking constantly. Once it comes to a boil, reduce to low heat and simmer for about 1 minute, until the agar powder is fully dissolved.
3
Combine and set
Gradually whisk the warm agar liquid into the matcha batter, then strain through a fine sieve into a mold. Once cooled, refrigerate for 1–2 hours until set.
4
Make the almond batter
Place the cream cheese in a mixing bowl and slowly beat with a whisk until smooth. Add the sugar and heavy cream one at a time, mixing thoroughly after each addition.
5
Cook the agar liquid for the almond batter
Combine the milk and agar powder in a small saucepan and heat over medium heat. Following the method in Step 2, cook until the agar powder is fully dissolved. Gradually whisk into the almond batter, strain through a fine sieve, and stir in the Amaretto.
6
Assemble and set
While the almond batter is still warm, pour it quickly over the matcha layer. Once cooled, refrigerate for about 2 hours until set. Garnish with goji berries before serving.
