3 Layers Matcha Mousse With Red Bean Cheesecake

It has been a lot warmer lately so I feel like making a mousse cake to stay cool in this weather.
For the base, I used green tea sponge cake but you can also use digestive biscuit instead for a less hassle option.
Ingredients (7' tin):
Green tea sponge cake (recipe here)

Cheesecake part:
200g cream cheese, room temperature30 cup sugar ( Not adding much sugar because I used ready made red bean paste)8g Vege-gel (or gelatine)
30g milk
40g cold water
200g red bean paste (If you think store bought red bean paste is too sweet, go ahead and make your own! I mixed 1 cup of store bought and 1 cup of homemade unsweetened red bean paste)100ml cup whipping cream
  1. Cream the cream cheese & sugar until light.
  2. Premix the vege-gel with cold water, microwave it until the vege-gel dissolves. add it to the cheese mixture and blend well.
  3. Whip the whipping cream until soft peaks. add into the cheese mixture and mix until well combined.
  4. stir in red bean filling and mix until well
  5. Place the sponge cake on the bottom of the cake tin then pour the cheese filling and smooth the surface. Refrigerate for at least an hour before making the mousse.

Mousse part:

200 ml Fresh cream10 grams Matcha30 grams Sugar80 ml Warm milk6 grams Vege-gel/gelatine1 tbsp cold water Water

  1. Soak gelatine in 30ml of cold water.
  2. Mix matcha with the warm milk.
  3. Whip the cream with sugar until soft peak stage.
  4. Combine the matcha mixture with the cream mixture.
  5. Heat up the gelatine in the microwave for 30 secs.
  6. Put a small amount of matcha mousse into the gelatine, then quickly stir it into the rest of the mousse.
  7. Pour the mixture on top of the red bean cheesecake, refrigerate overnight.

Ta-da! This cake is the perfect sweet treat for spring!


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