Matcha Green Tea Tofu Cheesecake Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Matcha Green Tea Tofu Cheesecake Also known as Macha Tofu Cheesecake.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Macha Tofu Cheesecake

The matcha green tea tofu cheesecake is a Japanese dish that combines the soft taste of tofu with the intense taste of matcha green tea.

The basis of the cheesecake is made with tofu, an ingredient widely used in Japanese cuisine because it is rich in proteins and has a neutral taste, which allows it to be combined with various other ingredients. Matcha is a type of powdered green tea, made from the leaves of the plant Camellia sinensis, which are grown and processed in a special way to ensure a characteristic taste and aroma.

To prepare the matcha green tea tofu cheesecake, it is necessary to crush the tofu with cream cheese, sugar and eggs until a homogeneous mixture is obtained. Then add the matcha powder and beat again until the mass gets an intense green color. The mass is then poured into a shape and baked until it gets solid.

The result is a cheesecake with a creamy texture and a unique taste, which perfectly combines the sweetness of sugar with the bitterness of matcha.In addition, green tea is known for its high antioxidant content, which makes this dessert a healthier option compared to other traditional desserts.

The matcha green tea tofu cheesecake can be served alone or accompanied by fresh fruits such as strawberries or strawberries. It is also possible to add a chocolate or jelly cover to make the dessert even more tasty.

In addition to being a delicious option for lovers of Japanese cuisine, the matcha green tea tofu cheesecake is also a great alternative for those who have dietary restrictions, such as lactose or gluten intolerance.

In short, the matcha green tea tofu cheesecake is a sophisticated and tasty dessert that combines traditional ingredients from Japanese cuisine into an innovative recipe. If you like to try new flavors and are looking for a healthier dessert, don’t forget to try this delight!

Origin and history of Matcha Green Tea Tofu Cheesecake

Matcha green tea tofu cheesecake is a dessert made from tofu, matcha green tea and cream cheese. It originates in Japanese cuisine, where matcha is widely used in various recipes. It is believed that matcha green tea was introduced to Japan during the twelfth century by Buddhist monks who used it in religious ceremonies. Tofu, which is a soy cheese, originated in China and was brought to Japan in the eighth century. The combination of these ingredients results in a cheesecake of unique flavor and soft texture, being a healthier option for dessert lovers. The dish has become popular and is found today in several countries, being a delicious mix between Japanese tradition and Western cuisine.

About the recipe

• Name of the plate: Matcha Green Tea Tofu Cheesecake
• Name of the dish in English: Matcha green tea tofu cheesecake
• Name of the plate in Japanese: 抹茶豆腐チーズケーキ
• Name of the Romanian dish: Macha Tofu Cheesecake

Information about preparation

• Time to prepare: 40 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 3-4 people
• Occasions: Summer, Spring, Desserts, Autumn, Winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Matcha Green Tea Tofu CheesecakeIt makes sense to improvise

• The base of cookies:
• 70g of flour
• 1 cup of sugar
• 1/2 cup of salt
• 2 tablespoons of vegetable oil
• 50ml of soy milk
• 3 tablespoons of peanut butter
• 50g of red beans
• Enchimento:
• 180g of cream cheese
• 50 g of sugar
• 250g of tofu
• 1/2 cup of lemon juice
• 4 tablespoons of matcha green tea powder
• 5g of gelatin powder
• 3 cups of hot water

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Matcha Green Tea Tofu Cheesecake. Follow the instructions below in the preparation mode or step by step.

Method:

Prepare the mass:

• Preheat the oven to 180C and remove the 180g tofu cream from the refrigerator.
• In a bowl, mix well 1 tablespoon of sugar, 50 ml of soy milk, 2 tablespoons of vegetable oil and 1/2 teaspoon of salt.
• Stir the flour and add to the mixture.
• Using a kitchen roll, open the pasta on a sheet of butter paper.
• Stir for 20 minutes or until it becomes crisp and let it cool.

Prepare the base of the crumble:

• Place the crisp cookie between two sheets of plastic film and beat it with a kitchen roll or with your hands.
• In a bowl, mix the crushed cookies with 3 tablespoons of peanut butter until a homogeneous mixture is formed.
• Slightly oint a form of cake with butter and spread the biscuit mixture on the bottom, pressing well to form a firm, leveled layer.
• Take it to the refrigerator to rest.

Prepare the filling:

• Heat the 250g tofu in the microwave for 30 seconds and let it rest for 5 minutes.
• Press the tofu onto a cutting board to remove excess water and dry gently with towel paper.
• In a bowl, beat the cream cheese until it gets soft and add 1 tablespoon of sugar and 1/2 teaspoon of lemon juice.
• Add the roasted tofu and mix well.
• Peneire 4 tablespoons of matcha green tea powder and mix until you get a soft, homogeneous cream.

Prepare the gelatin:

• In a separate bowl, mix 5g of gelatin powder with hot water until it completely dissolves.
• Add to the mixture and mix well.

Take the cheesecake:

• Shed the filling into the shape with the base of cookies and bring it to the refrigerator to firm.
• Leave it to rest until the cheesecake is solid.
• Designing and serving.

Other recipes