Coconut Matcha Cheesecake That Even Beginners Can Learn

Raw Coconut Matcha Cheesecake is a dessert that perfectly combines fresh matcha with fragrant coconut milk. Every bite can feel the bitterness of matcha and the smooth sweetness of coconut milk, plus the dense cheese taste, bringing a unique and rich taste enjoyment. This cake is not only beautiful and exudes a light green fragrance, but also healthy and delicious. It is an ideal choice for baking enthusiasts who like to try new flavors. Whether you are entertaining guests at home or preparing a special afternoon tea for yourself, this raw coconut matcha cheesecake will make you happy and memorable.

Materials：

30g cream cheese | 70g whipping cream | 15g sugar | appropriate amount of milk

90g digestive biscuits

30g butter

200g cream cheese

200g yogurt

40g coconut milk

120g whipping cream

30g granulated sugar

3g matcha powder

1g butterfly pea powder

gelatin liquid (30g hot milk + 10g gelatin sheets)

Steps：

First, crush 90 grams of digestive biscuits, pour in melted butter and stir evenly, pour into a 6-inch cake mold, press firmly, and put in the refrigerator

1.Add fine sugar to cream cheese and stir until softened and smooth

2.Pour in yogurt and stir evenly

3.Add whipped cream and lightly beat until smooth

4.Pour in cooled gelatin liquid and cream and stir evenly

5.Divide the mousse paste into three portions, add matcha powder to one portion and stir evenly, pour coconut milk and butterfly pea powder into the other portion and stir evenly, and put them into piping bags respectively

6.Pour the cheese yogurt mousse paste into the mold in turn, stir slightly with a toothpick for each color, and then put it in the refrigerator for more than 4 hours

7.Add 200 grams of coconut water to butterfly pea flowers and boil, remove the flowers, add white jelly and stir until completely melted, let cool slightly, pour on the mousse, and continue to put it in the refrigerator for more than 2 hours