Two-Layered Matcha Cheesecake
JW.WORKS
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NIKO NEKO
@jw.works is an instagram account that showcases the wide array of Geraldine’s creative interests; food styling, calligraphy, photography and baking. As a graphic designer, she incorporates her flavorful ideas and style into her original recipe bakes and desserts, with especially careful attention to visual detail. Despite the effortless looks of her baked creations, she regularly spends time researching and experimenting in her kitchen to achieve flawlessly delectable desserts.
“I hope to be able to deliver my stories and message through my works.”
Geraldine / @jw.works
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RECIPE
Two-Layered Matcha Cheesecake
by @jw.works
Ingredients
Base crust
100g Digestive cookies
40g Melted butter
Cheesecake layer
50g Cream Cheese
20g Sugar
1 Egg
50g Whipping Cream
A little bit of vanilla extract / lemon juice
1tbsp Corn Starch
Matcha Cheesecake layer
112g Cream Cheese
20g Sugar
30g White Chocolate
60g Whipping Cream
1.5g Gelatin Powder
10ml Cold Water
4g YURI / Matcha Powder
20ml Hot Water
Method For Base Crust
Grind digestive cookies into fine powder, add in melted butter blend well and pour into a 6inch pan and around the pan, chill in the fridge.
Method For Cheesecake Layer
- Cream cheese + sugar stir well, then add in egg, whipping cream, vanilla extract, lemon juice and corn starch and whisk till smooth.
- Take out the base crust from fridge, pour the mixture into the pan, bake for 30-35 mins 160°F in water bath method.
- Chill and set aside.
Method For Matcha Cheesecake Layer
- Gelatin Powder + cold water stir well, set aside.
- Matcha Powder + hot water, whisk till smooth, set aside.
- Cream Cheese, sugar, whipping cream, white chocolate mix all together.
- Add in gelatin mixture and matcha mixture, blend until smooth.
- Sift the mixture and pour into the pan for second layer.
- keep in the refrigerator for 2 hours.
- Dust with matcha powder / half with icing sugar, ready to serve.