Double Matcha Brie Cheesecake

It is several times more delicious than the double-layer cheesecake in Hokkaido. This double-layer brie is fresh and smooth, and its popularity is unstoppable ~

Remember Hokkaido double cheesecake, which was all the rage? At a western-style dessert shop in Otaru, Hokkaido, double cheesecakes sell well until one is sold every 10 seconds. It was a very popular cheesecake a few years ago.

But now there is a double-layer brie cheesecake that is even better than Hokkaido double-layer cheese, because we have tried both cheesecakes, marveled at the freshness and tenderness of the brie cake, and there are no cheesecakes that can match it. The lightness and taste are really great! It’s not greasy at all. It only has the mellow taste of cheese without a bit of thickness. With the fragrance of matcha and scent, it’s really uncontrollable heat, and it’s also nice to decorate a little. It is very suitable for all kinds of festivals.

Of course, some people may ask what Buley is. Here is a little explanation. Buley is like a French dessert, and the methods are similar. However, because Buley generally uses more egg yolks than full ones, The egg pudding will taste much tenderer. And if you make a cheese cake, it is really a spike of cheesecake. It is not an exaggeration to say that this cheese can make you enjoy the top dessert flavor at home ~

Double Matcha Brie Cheesecake

Material
Mold: Eight-inch cake
Biscuit layer
Whole Wheat Biscuits 200g
70g unsalted butter
1/4 tsp salt

Baked Cheese Layer
Cream Cheese 100g
Light cream 100g
Granulated sugar 40g
1 whole egg
1 egg yolk
Vanilla extract
1 tbsp lemon juice
1 tablespoon of corn starch

No-roast matcha cheese layer
Cream Cheese 225g
Light cream 115g
Granulated sugar 40g
60g white chocolate
Gelatin powder 3g
Cold water 20ml
Matcha powder 8g
40ml hot water

To do
① Prepare the mold and apply a layer of butter to prevent sticking.
② Put whole wheat biscuits into a blender and stir into powder.
③ Pour the butter into the biscuit powder and add a little salt, stir well and turn into grit.
④Remove the mold, pour about 1/3 of the biscuits first, push it by hand to make the side edge about 5 cm high, then pour the bottom of the remaining biscuits into the flattened bottom to make a flat bowl / Bake the bottom of the biscuit. After the biscuits are ready, refrigerate for 10 minutes to let the whole set.

Baked Cheese Layer
① Add cream cheese and sugar to the blender and stir well.
② Add one whole egg, one egg yolk, light cream, vanilla seeds (no vanilla extract is available), lemon juice, and finally add corn flour. Stir until the batter is fine and granular (mainly cream cheese is easier to have particles). If there is no mixer, In the container, stir slowly with a hand whisk.
③ Finally, sieve again and crush the granular cream cheese inside.

④ The oven is preheated by 160 degrees, using a water bath method, and a deep baking pan filled with hot water is placed at the bottom.
Wrap the bottom of the mold with two layers of tin foil before pouring into the cheese batter to prevent water from seeping in during the water bath method.
⑤ Pour the brie cheese solution into the mold, about half the height (2.5cm) of the bottom of the biscuit. Put it on a baking sheet and pour hot water to a depth of about 1 cm.
⑥ Bake until the cheese is solidified. After taking it out, let it cool.

No-roast matcha cheese layer
① Add gelatine powder in ice water and mix well, and let stand for 10 minutes.
② Pour hot water into matcha powder and mix as much as possible to make a matcha paste.
③Put the cream cheese, caster sugar, whipped cream, and chopped white chocolate into the milk pan, heat them together on a medium-low heat, and stir occasionally to melt the whole into a smooth paste and turn off the heat.
④ Add gelatine powder, stir, and let it melt in the remaining temperature.
⑤ Add matcha paste and mix well to make a smooth and even matcha color batter.
⑥ In order to ensure the smoothness of the matcha cheese paste, you can sieve again.
⑦ Pour the matcha cheese paste into the cheese layer and refrigerate for more than two hours (freeze for about one hour) in the refrigerator until completely solidified.
⑧First use a mold release knife / knife to make a circle in the bottom of the biscuit and the mold to avoid sticking, loosen the mold, and release the mold.
⑨Decoration: Sprinkle matcha powder on the surface of the cake, your favorite small cookies, thyme, raspberries are just fine ~

How to cut cheesecake looks better?