Imagine standing in your kitchen, the scent of buttery graham crackers mingling with the earthy aroma of matcha. You’ve just unboxed a sleek sous vide immersion circulator, and today, you’re about to elevate the classic cheesecake to a whole new level. This deconstructed matcha cheesecake combines the creamy richness of traditional cheesecake with a modern twist, all while utilizing precision cooking techniques to ensure perfect texture. Let’s dive into this innovative dessert!
Ingredients
For the Matcha Cheesecake Filling:
– 16 oz (450g) cream cheese, softened
– 1 cup (120g) granulated sugar
– 2 large eggs
– 2 tablespoons culinary-grade matcha powder
– 1 teaspoon vanilla extract
– Pinch of salt
For the Graham Cracker Crust:
– 1 cup (100g) graham cracker crumbs
– 1/4 cup (50g) granulated sugar
– 1/2 cup (115g) unsalted butter, melted
For the Raspberry Coulis:
– 2 cups (250g) fresh raspberries
– 1/2 cup (100g) granulated sugar
– 1 tablespoon lemon juice
For Garnish:
– Fresh raspberries
– Edible flowers (optional)
– Whipped cream (optional)
Instructions
Prepare the Graham Cracker Crust:
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a sous vide-safe container or a small baking dish. Set aside.
Make the Matcha Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, mixing well until creamy. Add the eggs one at a time, mixing just until incorporated. Avoid over-mixing to prevent air bubbles. Stir in the matcha powder, vanilla extract, and salt until the mixture is a uniform green color.
Sous Vide Cooking:
Fill a large pot or container with water and attach your sous vide immersion circulator. Preheat the water to 176°F (80°C). Once the water reaches the desired temperature, pour the cheesecake filling over the prepared graham cracker crust. Seal the container with a lid or cover tightly with plastic wrap to keep water out.
Submerge the container in the preheated water bath and cook for 1.5 hours. This method ensures a silky texture without cracks.
Prepare the Raspberry Coulis:
While the cheesecake cooks, make the raspberry coulis. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine-mesh sieve to remove the seeds. Cool in the refrigerator until ready to serve.
Finishing Touches:
Once the cheesecake is done cooking, carefully remove it from the water bath and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight for best results.
To serve, slice the cheesecake into squares or scoop out portions. Drizzle raspberry coulis over each piece, and garnish with fresh raspberries, edible flowers, and a dollop of whipped cream if desired.
Indulge in the beautifully layered flavors of this deconstructed matcha cheesecake. The creamy matcha filling paired with the tartness of the raspberry coulis is a delightful combination that will impress anyone lucky enough to taste it! Enjoy your modern culinary creation!