Delicious and non-greasy, matcha cheesecake is made

Matcha cheesecake is made in an ovenless version and is welcome to try. This time, cream cheese, sugar, matcha powder, gelatin powder, digestive biscuits, light cream, and butter are used. Tools are: chef machine, cake pan, screen. 150 g, 50 g, 10 g, 10 g, 80 g, 200 g, 35 g. After doing, put in the refrigerator and store. The order of work is to first weigh the cream cheese, then add the white sugar and put it in the cook machine to send it for later. Until the digestion cookie is crushed, the butter is melted in water, then stirred well and placed in the cake pan to lay the bottom. Then weigh the matcha powder, sift it into the whipped cream cheese and stir well, then beat the light cream × 6 points. Then add the whipped cream cheese and stir well. Then pour into the cake pan. Then put it in the refrigerator for 4 hours and eat it! Precautions Chef machine to open the highest gear to send off. Matcha powder should be picked a good brand. The green is particularly perfect to look at.