Matcha has taken over social media and food influencers. Everyone is catching the fever and going out of their way to try it. Everyone, from celebrities to influencers, is sharing their review of how this Japanese tea tastes, brewed, and blended with other ingredients. Boasting a bright green hue, it can be a natural medium to infuse colour into a dish, especially desserts.
Either you can experiment with it at home, fail, and never explore any dish made with it, or you can follow through the recipes of experts: Chef Oishik Neogy, Executive Head Chef at Donmai, and Chef Anshul, Executive Chef at ITC Grand Central, Mumbai. They have not only experimented with matcha but also perfected dessert recipes. Slurrp connected with them to bring you detailed guides to help you master the flavour profile of this over-hyped powder.
Matcha Cheesecake Recipe by Chef Anshul
Ingredients
For The Crust
1½ cups digestive biscuits or graham crackers (crushed)
- ¼ cup unsalted butter (melted)
- 1 tbsp sugar (optional)
For The Filling
- 450g cream cheese (softened)
- ¾ cup powdered sugar
- 1½ tbsp matcha green tea powder (culinary grade)
- 1 tsp vanilla extract
- 200ml heavy cream (cold)
- 1½ tsp gelatin (optional, for extra firmness)
- 2 tbsp warm water (to bloom gelatin, if using)
Also Read: Influencer Compares Matcha To Mehendi; The Internet Finds It Hilarious
Method
For Preparing Crust
- Mix crushed biscuits, melted butter, and sugar until well combined.
- Press into the base of a springform pan and chill in the fridge for 20–30 minutes.
For Preparing Filling
- In a small bowl, dissolve matcha powder in 1–2 tbsp warm water until smooth.
- (Optional: Bloom gelatin in warm water and let it sit for 5 mins, then heat gently until melted.)
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and matcha mixture; blend well.
- In a separate bowl, whip heavy cream until soft peaks form. Fold into the cream cheese mixture.
- If using gelatin, fold it in now.
For Assembling
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours (preferably overnight) until set.
For Garnish
- Dust with matcha powder, white chocolate shavings, or fresh berries before serving.
Matcha Fondant by Chef Oishik Neogy
Ingredients
For Fondant
- 80g butter
- 100g white chocolate chips
- 60g sugar
- 2 eggs
- 50g maida
- 10g Japanese matcha
For Soy Caramel
- 170g butter
- 150ml cooking cream
- 30ml soy sauce
- 220g brown sugar
Method
For Preparing Fondant
- Preheat the oven to 180°C.
- Melt the butter and white chocolate chips together until smooth on a double boiler.
- Whisk the eggs and sugar until light and slightly frothy.
- Gently fold in the melted chocolate-butter mixture.
- Sift in the all-purpose flour and matcha powder, and combine until just incorporated.
- Grease and line the moulds, filling them three-quarters full.
- Bake in the preheated oven for 8-10 minutes. The edges should set, while the centre should remain molten.
- Let the fondant cool for 1-2 minutes, then demould it.
For Soy Caramel
- Heat the brown sugar in a heavy-bottomed pan until it starts melting.
- Add the butter and stir to combine.
- Slowly add the cream, whisking continuously.
- Stir in the soy sauce and cook until the caramel is smooth and slightly thickened.
- Let the caramel cool and store it in an airtight container.
For Garnishing
- Before serving, lightly dust the fondant with matcha tea powder.
- Serve the fondant with a scoop of miso ice cream on the side.