No-bake Matcha Chestnut Cheesecake

Ingredients (for 6 inch square mold (loose bottom)):

1. Cut chestnut into big pieces and set aside.

2. Crumble digestive cookies with food processor and mix with melted butter. Pour it into the mold, make it as flat as you can and put into the fridge to set.

To make the chestnut cheese layer:

1. Pour gelatin into small amount of milk, wait for 10 min until resolve.

2. Put room temperature cream cheese, the rest of the milk, heavy cream, and sugar into a big bowl. Using a double boiler, blend the mixture until smooth.

3. Pour resolved gelatin and chestnut pieces into the mixture in step 2 and blend until fully incorporated.

4. Pour into the mold and refrigerate for 2 hours or until harden.

5. Repeat the process to make matcha cheese layer.

Matcha cheese layer:

1. Pour gelatin into small amount of milk, wait for 10 min until resolve.

2. Put room temperature cream cheese, the rest of the milk, heavy cream, and sugar into a big bowl. Using a double boiler, blend the mixture until smooth. Add in matcha powder.

3. Pour resolved gelatin into the mixture in step 2 and blend until fully incorporated.

4. Pour the matcha cheese mixture onto the hardened chestnut cheese mixture and refrigerate for another 2 hours.

5. Use a hot towel or a hairdryer to demold the cake.

6. Cut into pieces.

7. Sprinkle with matcha powder and decorate with chestnut to serve.