Camouflage cheesecake – no bake
About camouflage cheesecake – no bake
“Camouflage cheesecake – no bake” is a non-baked cheesecake with a camouflage pattern that allows you to enjoy three flavors at once. The flavors are plain, matcha, and chocolate, and you can taste different flavors for each bite. It has a creamy and mellow taste using cream cheese, Greek yogurt and fresh cream. However, the slightly bitter taste of matcha and chocolate is a good accent, and it is quite delicious. Moreover, I think it looks pretty cool with the military color and pattern. Also, it’s fun to have a different pattern each time you make it.
Since it is a cheesecake that you don’t need to bake, it’s easy to make. I make it after dinner, chill it in the fridge overnight to set it and enjoy it the next day at tea time or as dessert after dinner.
So, I’ll put a link below about the nutrition, health benefits and downside of cream cheese used in this recipe, so please read it if you like.
Recipe tips
If the cream cheese is hard, it will be difficult to mix and it will not have a smooth texture. In that case, microwave it to soften. Use low heat setting for a short time so it will not become too soft. Repeat a couple of times to adjust the softness to the right level.
Pour a small amount of hot water into matcha and cocoa powder bowls little by little to make a paste, and each time mix well. This reduces the chance of lumps.
In the recipe, the amount of gelatin is set to a smooth and creamy texture. If you prefer a firm texture, increase 1 to 1.5 grams.
To dissolve the soaked gelatin, I usually heat it in the microwave over low heat. When it boils, the coagulation ability of gelatin becomes weak. Therefore heat it little by little so that it does not boil.
Camouflage cheesecake – no bake
Equipment
- 20 cm diameter springfrom pan
Ingredients
- 120 gram Digestive biscuit
- 50 gram Butter (meldted)
- 300 gram Cream cheese
- 110~120 gram Fine granulated sugar
- 250 gram Greek yogurt
- 250 ml Fresh cream
- 7 gram Sheet gelatin
- 6 gram Matcha powder
- 3 tablespoon Hot water to dissolve matcha powder
- 6 gram Unsweetened cocoa powder
- 2.5~3 tablespoon Hot water to dissolve cocoa powder
Instructions
- Line the springform pan bottom with parchment paper. Inlay foil is used on the side. If you don't have inlay foil, use parchment paper.
- Then Make a cheesecake base with digestive biscuits and melted butter. Blitz digestive biscuits in a food processor or bash them up in a plastic bag with rolling pin as fine as you can. Add melted butter to food processor and pulse to mix or add melted butter to the plastic bag and mix well. The base looks like wet sand.
- Transfer the biscuits and butter mixture to the cakepan and press down firmly by using the back of a spoon. Place the cakepan in the fridge whilst you make the filling.
- Soak the gelatin in cold water for 10 minutes. Put matcha and cocoa powder each in a small bowl and pour hot water to make a smooth paste.
- Put the cream cheese in a bowl and heat it in the microwave to soften it. Use low heat for a short time not to become it too soft. Then add sugar, yogurt, and fresh cream in that order and mix well each time.
- Drain the gelatin, put it in a small microwave safe bowl, and heat it in a microwave over low heat to dissolve it. Heat little by little so as not to boil. When it boils, the cheesecake will not set. Add the melted gelatin to the cream cheese mixture and mix well. Then, strain once to remove any lumps.
- Divide the cheesecake mix into three parts. Set aside 250 grams each for matcha and cocoa in separate bowls.
- Add matcha and cocoa paste to a bowl and mix well. Now there are three flavors.
- Scoop plain, matcha, and cocoa cheesecake mixture with a tablespoon and put them in turn in the prepared cakepan. When you have finished putting all the mixture in, drop the cakepan gently from a height of about 5 cm to flatten the surface.Refrigerate for at least 4 hours to set.
Notes
It’s fun to make a camouflage pattern, so please try it. I put links to other cheesecake recipes below, so if you’d like, try making them.
Thank you for reading and Bon Appetit!