Matcha White Chocolate Emerald Cheesecake Domes

 

Ingredients

For the Graham Cracker Base:

1 cup graham cracker crumbs

3 tbsp unsalted butter, melted

1 tbsp granulated sugar

For the Matcha Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup heavy cream

2 tbsp premium culinary grade matcha powder

1 tsp vanilla extract

2 tsp powdered gelatin dissolved in 2 tbsp water

For the White Chocolate Emerald Glaze:

1 cup white chocolate chips

1/3 cup heavy cream

1 tsp matcha powder, sifted

1 drop green food coloring (optional)

For Garnish:

1 tsp matcha powder for dusting

2 tbsp white chocolate curls

Directions

Combine graham cracker crumbs, melted butter, and

sugar then press firmly into a lined tray and chill.

Beat cream cheese and sugar together until smooth and

completely aerated.

Whisk matcha powder into the heavy cream until no

lumps remain and fold into the cream cheese mixture.

Melt the gelatin mixture briefly in the microwave and fold

it thoroughly into the cheesecake batter.

Pour the mixture into silicone dome molds and freeze for

at least 4 hours until solid.

Heat heavy cream until simmering and pour over white

chocolate chips, letting it sit for 2 minutes before

whisking smooth.

Stir the sifted matcha and food coloring into the ganache

to create a vibrant green glaze.

Unmold the frozen cheesecake domes and place them on

a wire rack.

Pour the warm glaze over the frozen domes until fully

coated and let the excess drip off.

Place each dome onto a circ

ular cutout of the graham

cracker base and garnish with chocolate curls.