This no bake matcha cheesecake would certainly win any contest in its category. The cheesecake filling is based on a mixture of white chocolate-green tea ganache montée and beaten cream cheese. The cake is then finished with swirls of cheesecake filling and green tea gel and vanilla chantilly and raspberry gel. Make a day ahead. Pick the best matcha powder – cheap matcha is rather bitter.
Warm up honey and butter; set aside. Mix all dry ingredients together and add the honey-butter mixture. Place the greased cake ring onto baking tray lined with parchment or silicone mat. Place all granola mixture inside the cake ring. Press down mixture using a large spoon or another device. Once granola mixture is compressed and perfectly distributed, carefully remove the cake ring, wipe it off and reserve for the cheesecake filling.
Preheat oven to 375ºF/190ºC. Set at 350ºF/180ºC if using a fan oven. Bake granola disk for about 15 minutes. Remove from the oven and let cool completely.
Mix sugar with agar-agar. Heat up raspberry puree with water. Mix in the sugar-agar mixture – bring to boil and cook for 2 minutes. Add lemon juice and remove from the heat. Refrigerate to set completely. Blend prior to use.
Mix sugar with agar-agar. Heat up water, heavy cream and matcha powder. Mix in the sugar-agar mixture – bring to boil and cook for 2 minutes. Refrigerate to set completely. Blend prior to use.
Soak gelatin in cold water to soften and drain. Meanwhile, bring heavy cream to a boil (125g) and pour in white chocolate. Let stand for 2 minutes and mix using an immersion blender. Add the softened gelatin and mix. Then add remaining but chilled heavy cream; blend well and refrigerate ganache overnight. Beat to soft peaks prior to use.
Soak gelatin in cold water to soften and drain. Meanwhile, bring heavy cream and milk to a boil (200g +100g) and pour in white chocolate. Let stand for 2 minutes and mix using an immersion blender. Add the matcha powder and the softened gelatin and mix. Then add remaining but chilled heavy cream; blend well and refrigerate ganache overnight.
Spreadable cream cheese should never be used for a regular cheese cake recipe. Before whipping cream cheese, soften it up in the microwave for a few seconds or use your kitchen blowtorch when mixer is running. Beat cream cheese along with pinch of salt, sifted sugar, matcha powder and lemon juice. Scrape the bottom and sides of the bowl with a spatula or dough scraper every so often to make sure everything is thoroughly combined. Beat on medium high speed until smooth and lump free. Transfer beaten cream cheese to a large pastry bowl; keep it at room temp ≈72ºF/22ºC. Refrigerate mixing bowl for about 15 minutes or so.
Mix raspberry and matcha gel with an immersion blender; reserve in the refrigerator. Place matcha granola disk inside the cake ring. Line cake ring with acetate cake collars or waxed paper. Beat matcha ganache montée to soft peaks (do not over whip). Fold ganache montée into the cream cheese with a rubber spatula swiftly or do it with the mixer fitted with the paddle attachment. Fill up cake ring with matcha cheesecake filling and even out with a large offset spatula. Freeze cake for about 30 minutes.
Beat vanilla chantilly to medium peaks and set aside. Prepare 2 separate pastry bags fitted with an open star tip #827 or 825. Coat one bag with some of the matcha gel and the second with raspberry gel. Save leftovers gel for the last touch ups. Fill matcha gel pastry bag with remaining matcha cheesecake filling and refrigerate until ready to use. Fill raspberry gel bag with vanilla Chantilly and reserve in the refrigerator. Carefully remove cake ring and acetate. Place cheesecake onto a large platter. Decorate cake alternatively with rosettes of matcha and raspberry swirls. Finish with dots of gel. Top with lemon zest or best buddha's hand citron zest (look into Lemon Cheesecake for the recipe).
No bake cheesecakes can be stored in the refrigerator for up to 3 days and kept frozen for up to 2 months.