Double Layer Green Tea Cheese Cake

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Ingredients for 1 Cake tin Ø 22 cm
  • For the base
  • 159 g Digestive biscuits, crumbled
  • 70 g Butter, melted
  • Butter, for the baking tin
  • For the cheese cake filling
  • 250 g QimiQ Cream Base
  • 120 g Sugar
  • 1 Vanilla bean
  • 40 g Corn flour / starch
  • 350 g Cream cheese
  • 100 g Sour cream 20 % fat
  • 150 g Whole egg(s)
  • 20 g Lemon(s), juice and finely grated zest
  • 40 g Glucose syrup
  • 8 g Green Tea / Matcha Powder
  • For the topping
  • 250 g QimiQ Whip Pastry Cream
  • 125 g QimiQ Classic
  • 100 Cream 36 % fat
  • 80 Honey
  • 20 g Lemon juice
  • 5 g Gelatine 220 Bloom
  • 30 g Caramel syrup
Method
1.

Preheat the oven to 100 °C (air circulation).

2.

For the base: Add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin.

3.

For the cheese cake filling: mix the ingredients together until smooth using an immersion blender.

4.

Pour onto the biscuit base and bake in the preheated oven for approx. 50-60 minutes.

5.

Allow to cool overnight.

6.

For the topping: mix the ingredients (except the gelatine) until completely smooth in a mixer. Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from the bottom and sides of bowl). Dissolve the soaked gelatine and quickly fold into the mixture.

7.

Pour the mixture on the cheese cake and allow to chill for approx. 4 hours.