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抹茶桂花芝士蛋糕 / Matcha Cheesecake With Osmanthus Flower

Osmanthus flowers are often used in China to create herbal tea. The flowers consist of a sweet smell, which makes it suitable to make desserts. 

Preparation time: 50 minutes
Persons: 8

- 1,5 Tbsp matcha powder
- 160g Oreos
- 60g unsalted butter
- juice of 1/2 lemon
- 250 ml condensed milk
- 500g cream cheese
- 400 ml unbeaten whipped cream
- 1 bag klopfix

Gelatine mix
- 2 tsp gelatine powder
- 4 Tbsp water

Osmanthus pudding
- 18g candy sugar
- 1 Tbsp gelatine powder
- 2 Tbsp water
- 2 Tbsp dried Osmanthus flowers

Kitchen tools:
- Round baking mold 18 cm

1. Use baking paper to cover the baking mold and grease the sides. 

2. Remove the filling out of the Oreo's. Crumble the cookies in a food processor (let the filling inside the cookies for a sweeter crumble bottom).

3. Melt the butter in a pan and add the crumbles. Mix everything well, so the crumbs becomes greasy. Is it still too dry, add some melted butter. Put the crumbs in the baking mold and press it with the back of a spoon.

4. Put the matchapowder in a bowl and add a little bit of water to it. Stir it until it becomes solid.

5. Make sure the whipped cream is cold enough and get it out of the refrigerator at the very last moment. Add klopfix to the whipped cream. Whip the cream up until its steady. Put it back in the refrigerator.

6. Mix two tablespoons gelatine powder with 1 tablespoon of water. Put it away for 5 minutes. Heat up 4 tablespoons water in a sauce pan and then add gelatine powder. Stir it well until the gelatine is dissolved. Put the gelatine powder away and leave it at room temperature (don't let it solidify).

7. Whip up the cream cheese until it is softened and then add the matcha. Mix the matcha and cream cheese well. Then add the condensed milk, lemon juice and the gelatinemix. Stir it for 5 minutes.

8. Get the whipped cream out of the refrigetator and fold the stiffly beaten whipped cream through the cream cheese. Mix everything well until you can't see the whipped cream anymore. 

9. Pour the mix on top of the baking mold and let the cheesecake firm up for at least two hours in the refrigerator.

10. Osmanthus jelly: put 1 tablespoon gelatine powder with two tablespoons of water in a bowl. Put it aside. 

11. Heat the 200 ml water in a pan and add candy sugar to it. Stir until the sugar is dissolved. Add the gelatine and stir until the gelatine is dissolved. Then add the osmanthus flowers. Get the sauce pan and pour it in a measuring cup. Put this aside and leave it at room temperature (don't let it solidify). 

12. Pour the liquid gelatine over the cheesecake. Put this cheesecake back in the refrigerator and let it firm up for at least three hours.

  • 货号: REC169
  • 现货