Matcha Cheesecake

I had perfect ingredients in my fridge today to make matcha cheesecake.
Summer always reminds me to make cool desserts for sure and this is a request from my family.

My mom made cheesecake based on a recipe of backside creamcheese box in old days. We can find tons of recipe from cooking books, and we tried many times different ones but she believe this was the best. So do I.

Decades have passed since then, creamcheese box still has informed us recipes of cheesecake. It is very greatful. Now I can arrange a little bit and have fun to make and taste it.

Rare  cheesecake is basically thick and rich taste. I think I want to make it more refreshing taste and cool, so I added lemon juice more than usual. This is very summer taste! And then, just before eating, sprinkle lemon juice a little bit more, it turned to be in heaven☆

**Matcha cheesecake recipe**

<base>
100g digestive biscuit for crust
50g cocoa powder
50g butter, melted

<filling>
100g creamcheese
100ml heavy cream
1cup sour cream
50g granulated sugar
1 tbsp lemon juice
7g gelatin powder and 3 tbsp water
1tbsp matcha powder


Put all biscuits into a plastic bag and crush them to crumbs with rolling pin.
Add cocoa powder and melted butter in the plastic bag, and mix well.
Prepare loose-bottom tin and tip all crumbs in it, press down firmly into the base to make even layer.
Chill the tin in the fridge for 1 hour.

Make creamcheese and sour cream in a bowl soften with room temperature.
Beat heavy cream in an another bowl until soft peak.
Add granulated sugar and soft peaked heavy cream into creamcheese bowl, and then blend them very well.
Add lemon juice.
Soak gelatin in warm water as instructed in a gelatin box.
Add gelatin water into the bowl.
Devide filling in 2 bowl, and add matcha powder in one of the bowl.

Take out the base from the fridge.
1 scoop of white filling into a tin, and 1 scoop of matcha filling into a tin next white filling. Scoop again in altenate for all filling.
With a stick, move it from the edge of the tin to the other twice. If you like make marble pattern on top, pour matcha filling like draw a dot on white filling first. With a small stick, pull out a line from inside a matcha dot to white part.
Sit tin in the fridge for at least 2 hours.

Cut square, and decorate on top with goji berries, a slice of lemon or edible gold leaves.