Matcha cheesecake pastries | Vegan | YouTube
Uppdaterat: 10 mars 2021
Hello my lovelies! If there's something I wholeheartedly love most in this world it has to be pastries and one that I fell in love with was more of an ice cream than a pastry. My older brother served us frozen cheesecake and it was such an experience. That is how my love for cheesecake grew and my different takes on cheesecake came to creation. Today I want to share my take on a matcha cheesecake topped with a white chocolate panna cotta.
Makes about 8-10 mini cheesecakes.
What you need for crust:
75g lotus cookies
2 tbsp vegan butter
What you need for cheesecake:
400g vegan creamcheese
1 1/2 dl (0.6 cup) granulated sugar
2 1/2 dl (1 cup) aquafaba
2 dl (0.8 cup) flour
2 tbsp matcha powder
1 tsp vanilla sugar
What you need for white chocolate panna cotta:
275g white chocolate
6 dl (2.4 cup) vegan cream
1 dl (0.4 cup) sugar
1 tsp vanilla sugar
2 dl (0.8 cup) water for boiling
3-4 tbsp agar agar
What you need for decoration:
Matcha powder for dusting.
Should make about 6 pastries.
Check out the video below!
We will first begin with making our panna cotta.
Pour cream, sugar and vanilla into a pot and bring to medium high heat while breaking in the white chocolate. Keep stirring until the chocolate has melted and looks smooth the set aside.
In a different pot add water (for thickening) and bring to a boil, while stirring pour in the agar agar and keep stirring. Once it looks thick add the white chocolate mixture and keep stirring whilst bringing it up to a boil making sure the agar agar has dissolved properly and then set aside to cool for 10 minutes.
Pour the panna cotta into a mould (I use a mould that sit in size to my cheesecake) and refrigerate for 2-3 hours or until set.
Bring your oven to 175℃ (350°F)
In a bag add the lotus cookies and using a rolling-pin crush the cookies into a crumble.
Pour the crumbles into a bowl and add the butter and mix them together. Divide the cookie mix onto 6 baking tins and press it down evenly. Now bake in the middle of the oven for 7 minutes.
Reduce the to heat 150℃ (300°F)
Add the cream cheese and sugar into a bowl and mix until smooth for about 2-3 minutes. Add aquafaba a little at a time and continue mixing.
Now add matcha powder and vanilla sugar and mix until it looks even. Now add flour little by little while mixing until it looks like a smooth batter.
Time to spoon cheesecake batter into each cup and pop them into the middle of the oven for 20 minutes. Once done baking allow to cool completely.
Using a plate we are going to release the cheesecake from the baking tin, place the plate on top of the baking tin and flip it over allowing the cake to release onto the plate.
Place the cheesecake on a plate, release the panna cotta from it's mould and place it on top of the cheesecake and give it a nice dusting of matcha tea.
Now it's ready to serve.