Matcha Coconut Quark Cheesecake - Matcha-kookosrahkakakku

Mother's Day is coming and this year we will be celebrating it online only. After a discussion with my mother, we ended up scheduling a Teams meeting. We will be having our coffees separately but at least still somehow together. I don't know if we should meet now (as opposed to summer/autumn/winter). The chances are still quite small for us to have the virus, but it will become more probable as time goes by and the epidemic spreads. I don't believe this will end quite soon and I wouldn't want to miss a year or two from the time I have with my parents. (Now this sounds too grim, so I change the subject right now.)

Coconut milk and quark make this cheesecake so soft. If you can't find quark where you are living, you can substitute it with (fat-free) cream cheese or thick Greek yogurt. I put matcha only in the base, as not to interfere with the mild coconut flavour of the filling. If you can't find matcha or don't like it (gasp!), you can substitute strong coffee for it. That would make this cake more tiramisu-like, in which case I would decorate the cake with cocoa powder.

Happy Mother's Day!

P.S. What will you bake for your mother and are you going to meet IRL or online?

Matcha Coconut Quark Cheesecake
Author: Tuulia / Kitchenfoxtales     Preparation Time: 45 min (+4 h in fridge)     
Servings: 6     Calories per serving*: 240 kcal

Makes a 15 cm round cake.

Ingredients:

• 6 savoiardi biscuits (tiramisu biscuits)
• 2 tsp matcha powder (green tea powder)
• 2 tsp sugar
• 2 Tbsp rhubarb liqueur
• 100 ml heavy cream
• 250 g coconut milk (17 % fat or similar)
• 250 g quark (or fat-free cream cheese or Greek yogurt)
• 50 g sugar
• 1,5 tsp gelatin powder
• the juice from 1 lime
For decoration:
• berries, matcha powder, edible gold powder

Instructions:

1. Prepare a small (about 15 cm in diameter) springform tin by lining the bottom with baking paper and oiling the sides.
2. Make matcha: Bring ~100 ml water to a boil and leave to cool for a few minutes. Measure matcha powder to a shallow bowl.
3. Pour the slightly cooled water on the matcha powder and whisk until even. Add 2 tsp sugar and rhubarb liqueur.
4. Dip the savoiardi biscuits briefly in matcha tea and arrange on the bottom of the cake form. Once the biscuits soften a bit, you can rearrange the biscuits to cover the whole base.
5. Add gelatine to the lime juice and add 1 Tbsp water. Let sit for about 5 minutes.
6. Whip the cream. Stir coconut milk, quark and sugar together.
7. Heat up the gelatin liquid until dissolved. Let cool a minute or two and stir quickly to the coconut milk filling.
8. Fold the whipped cream to the filling and pour on the biscuit base. Cover and refrigerate until set (about 4 hours or over-night).
9. Once set, remove from the tin and decorate with matcha powder, gold powder and berries.

*Nutritional information is based on average values and is a rough estimate.

Matcha-kookosrahkakakku
Tekijä: Tuulia / Kitchenfoxtales     Valmistusaika: 45 min (+4 h jääkaapissa)    
Annokset: 6    Energiasisältö per annos*: 240 kcal

Ohjeesta tulee 15 cm pyöreä kakku.

Ainekset:

• 6 kpl savoiardi-keksejä
• 2 tl matcha-jauhetta
• 2 tl sokeria
• 2 rkl raparperilikööriä
• 1 dl kuohukermaa
• 250 g kookosmaitoa
• 250 g rahkaa (käytin Lidlin lievästi kermaista)
• 50 g sokeria
• 1,5 tl liivatejauhetta
• 1 limetin mehu
For decoration:
• marjoja, matcha-jauhetta ja syötävää kultajauhetta

Valmistusohjeet:

1. Vuoraa pienen (n. 15 cm) irtopohjavuoan pohja leivinpaperilla ja öljyä vuoan reunat.
2. Tee matcha: Kiehauta ~100 ml vettä ja anna jäähtyä muutama minuutti. Mittaa matcha-jauhe laakeaan kulhoon. Kaada hieman jäähtynyt vesi matchan päälle ja vispaa, kunnes saat tasaisen seoksen. Lisää 2 tl sokeria ja raparperilikööri.
3. Kasta savoiardi-keksit nopeasti matcha-nesteeseen ja järjestele vuoan pohjalle. Kun keksit ovat hieman pehmenneet hetken kuluttua, voit järjestellä ne tiiviimmin.
4. Sekoita gelatiinijauhe limenmehuun ja lisää 1 rkl vettä. Anna turvota n. 5 min.
5. Vatkaa herma vaahdoksi. Sekoita kookosmaito, sokeri ja rahka keskenään.
6. Lämmitä turvonnut gelatiini, niin että se liukenee nesteeseen. Anna jäähtyä hetki ja sekoita sitten nopeasti kookosmaitotäytteeseen.
7. Kääntele vatkattu kerma täytteeseen ja kaada täyte kakkuvuokaan. Peitä ja laita jääkaappiin hyytymään (n. 4 h tai yön yli).
8. Kun kakku on hyytynyt, poista vuoasta ja koristele matcha-jauheella, kultajauheella ja marjoilla.

*Energiasisältö perustuu keskimääräisiin arvoihin.

Follow Kitchenfoxtales via Instagram, Pinterest and Facebook to not miss a post!