Matcha Cheesecake Ice Box Cake
This matcha cheesecake is one of those magical desserts that feels indulgent and light at the same time. The cream cheese makes it rich, but the earthiness of matcha balances the whole thing out.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American, Japanese
Ingredients
Scale
- 1, 8 oz block cream cheese (room temperature)
- 3/4 cup heavy whipping cream
- 1, 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 2 1/2 tbsp culinary grade matcha powder
- graham crackers
- 1/2 cup strawberry jam
Whipped cream topping
- 3/4 cup heavy whipping cream
Instructions
- In a large bowl beat heavy whipping cream with an electric hand mixer or stand mixer until stiff peaks form.
- In a different bowl, add softened cream cheese, matcha powder, sweetened condensed milk and vanilla. Beat with mixer until smooth.
- Gently fold the whipped cream into the matcha/cream cheese mixture until well combined.
- Line a loaf pan with plastic wrap.
- Place a layer of graham crackers on the bottom of the pan and spread with an even layer of jam. Add a half of the matcha cheesecake mixture. Add another even layer of graham crackers spread evenly with jam. Add the remaining cheesecake mixture, then top with graham crackers spread with jam (jam side down).
- Cover with plastic wrap and place in the freezer for 8-10 hours before serving.
- To serve, remove plastic wrap and invert onto a serving plate. Remove remaining plastic wrap.
- Beat remaining 3/4 cup of whipped cream until stiff peaks form.
- Top with extra whipped cream and serve.
Find it online: https://www.figjar.com/matcha-cheesecake-ice-box-cake/