The vibrant rise of matcha: Matteo Brunetti's cheesecake delight
The holidays in memory of the deceased are behind us. A green cheesecake perfectly suits this dark aesthetic, complementing decorations and outfits inspired by Tim Burton's films. It's the true star of the evening, and it doesn't require baking. Matteo Brunetti, a recognized chef, created the recipe for matcha cheesecake.
14 November 2024 07:32
The green cheesecake is characterised by its creamy consistency and delightful pistachio flavour. The addition of white chocolate, lime juice, and zest provides an excellent balance. These ensure the dessert is not overly sweet, has the necessary hint of acidity, and has a subtle and intriguing bitterness. Thanks to the pistachios and cashews, it also offers many valuable nutrients.
What gives the cheesecake its green colour?
The cheesecake's intensely green colour is due to powdered green tea, called matcha, which has been popular in Japan for centuries. The powder, which has a light green hue, imparts an intense green colour to both hot and cold drinks when mixed with water.
Matcha has versatile uses. It tastes great with steamed milk, in ice-based cocktails, and in desserts. Moreover, it contains a large amount of catechins, which are polyphenolic compounds that help combat free radicals.
Regular consumption of matcha improves mood, and drinking it before bed aids in sleep. Matteo Brunetti's cheesecake contains two tablespoons of this powdered specialty.
Green Matcha Cheesecake
The cake consists of a classic base made from biscuits mixed with melted butter and a cream cheese filling rich in valuable ingredients. For the base, you need 160 grams of biscuits and 60 grams of butter.
Ingredients for the cheese filling:
- 130 grams of cashews,
- 70 grams of peeled, unsalted pistachios,
- 350 grams of Philadelphia cheese,
- 150 grams of Greek yoghurt,
- 160 grams of maple syrup,
- 60 grams of white chocolate,
- 2 tablespoons of matcha,
- 2 tablespoons of vanilla extract,
- grated lime zest,
- a few pistachios for decoration.
How to prepare the cheesecake base without baking?
Crumble the biscuits and blend them into a fine powder. In a small saucepan, melt the butter and combine it with the crumbled biscuits. Transfer the biscuit mixture to a springform pan lined with baking paper. Place another sheet of paper on top, press down with something flat, like a plate or board, and refrigerate for 30 minutes.
Recipe for the cheese filling
Mix pistachios, cashews, white chocolate, matcha, maple syrup, Greek yoghurt, vanilla extract, and Philadelphia cheese in a blender. Also, add the juice and grated zest of a lime. You may use a stand or hand blender with a large bowl to blend ingredients.
Place the prepared cheese filling on the biscuit base. Cover everything with foil and refrigerate for 3-4 hours. Before serving, sprinkle the cheesecake with matcha and crushed pistachios.
