椰子抹茶芝士蛋糕

饼干底

饼干800克
融化的牛油200克
盐少许

抹茶蛋糕

明胶奶油芝士3000克
糖930克
香草荚3条
鸡蛋12个
筛好的抹茶粉188克
奶油750克

奶油霜

酸奶油900克
糖粉200克
百香果肉100克
柚子酱25克
明胶片3片

椰子涂酱

椰子奶油325克
转化糖40克
白巧克力500克
软化的牛油50克

做法

1. 准备蛋糕底：把饼干搅打成粉末，加入融化的牛油和盐拌匀，放进烤盘铺平，用180/150°C烤10分钟，取出放凉。
2. 准备抹茶蛋糕：把明胶奶油芝士、香草荚和香草精放进搅拌碗，用中速搅拌均匀至柔滑。慢慢加入鸡蛋、抹茶粉和奶油混合均匀至柔滑。
3. 把混合物倒在饼干蛋糕底上，用150/150°C烘烤60分钟，取出放凉。
4. 准备奶油霜：把明胶用冰水浸软，拌入百香果肉和柚子酱至完全融化。
5. 混合酸奶油和糖粉至柔滑，拌入明胶混合物，涂在抹茶蛋糕上，用180/150°C烘烤13分钟，取出放凉，放进冰箱冷藏过夜。
6. 准备椰子涂酱：把椰子和转化糖一起煮至滚，关火后加入白巧克力拌匀至柔滑，加入黄油再次搅拌至柔滑，室温下放置过夜。
7. 把椰子涂酱用挤花袋装饰在蛋糕上即可。

Coconut Matcha Cheesecake

Biscuit Base

800g biscuit
200g melted butter
pinch of salt

Matcha Cake

3000g gelatin cream cheese
930g sugar
3 vanilla sticks
63g vanilla essence
12 eggs
188g sieved matcha powder
750g cream

Cream Frosting

900g sour cream
200g icing sugar
100g passion puree
25g yuzu paste
3 gelatin sheets

Coconut Ganache

325g coconut cream
40g invert sugar
500g white chocolate coin
50g soft butter

Method

1. Prepare base: Blend biscuit and mix it with melted butter and salt. Spread mixture on baking tray and bake at 180/150°C for 10mins. Remove and allow it to cool.
2. Prepare matcha cake: Combine cream cheese, sugar vanilla sticks and vanilla essence in mixing bowl. Mix with a paddle with medium speed until smooth. Gradually add in eggs, matcha powder and cream. Mix until smooth.
3. Pour mixture onto biscuit base and bake at 150/150°C for 60mins. Leave to cool on rack.
4. Prepare cream frosting: Soak gelatin with ice water and melt with passion fruit and yuzu paste.
5. Mix sour cream and icing sugar till it is completely smooth. Stir in gelatin mixture. Spread on top of match cake and bake at 180/150°C for 13mins. Leave to cool before keeping it in the fridge overnight.
6. Prepare coconut ganache: Bring coconut and invert sugar to a boil. Turn off heat. Add in white chocolate coin and mix well until smooth. Add in butter and mix well until smooth. Cool it to room temperature overnight.
7. Pipe on top of cake as desire.