Great As A Gift Matcha Marbled Unbaked Cheesecake

Name: Great As A Gift Matcha Marbled Unbaked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 grams White chocolate; 10 grams Butter; 3 grams Matcha; 2 Egg yolks; 2 Egg whites; 50 grams Heavy cream; 10 grams Sugar; 5 grams Powdered gelatin; 200 grams Cream cheese; 200 grams Plain yogurt; 100 grams Heavy cream; 50 grams Sugar; 1/2 tsp Matcha

Servings: persons

90 grams White chocolate
10 grams Butter
3 grams Matcha
2 Egg yolks
2 Egg whites
50 grams Heavy cream
10 grams Sugar
5 grams Powdered gelatin
200 grams Cream cheese
200 grams Plain yogurt
100 grams Heavy cream
50 grams Sugar
1/2 tsp Matcha

1
Make the sponge cake: Microwave the white chocolate and butter until softened.
2
Mix the matcha into it.
3
Combine the egg yolks and cream with the mixture from step 1.
4
In a separate bowl, beat the egg whites and sugar together to make a soft meringue.
5
Add 1/3 of the meringue to the batter and mix well with a whisk.
6
Add the rest of the meringue and fold it in.
7
Pour the batter into the mold.
8
Put in a baking pan filled with water, and steam-bake in a 130C oven for 40 to 50 minutes.
9
Leave to cool.
10
Make the unbaked cheesecake: Soften the gelation powder in 3 tablespoons of water.
11
Microwave the cream cheese to soften, and mix with the yogurt.
12
Dissolve the sugar in the cream in a small pan.
13
Add the softened gelatin, and mix until dissolved.
14
Pour this in the bowl from step 6 little by little.
15
Take out the sponge cake baked earlier.
16
Remove a very thin layer off the top, and cut off 1 to 2 cm around the perimeter.
17
Put the sponge cake in the middle of the mold, and pour in the unbaked cheesecake batter, reserving 5 tablespoons of the batter to mix with the matcha.
18
Mix the matcha into the remaining batter, and drizzle randomly onto the batter in the mold.
19
Draw a marble pattern in the batter with a skewer.
20
Chill in the refrigerator for at least 2 hours.
21
Microwave a moistened and wrung out kitchen towel for a minute, and wrap it around the mold to warm it up and melt the outside of the cheesecake a little.
22
The cake can then be cleanly unmolded.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 90 grams White chocolate, 10 grams Butter, 3 grams Matcha, 2 Egg yolks, and more.

Yes, Great As A Gift Matcha Marbled Unbaked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!