Matcha and amaretto chilled cheesecake served with crème chantilly

Ingredients

1) Matcha Cheesecake:

• 250ml whole milk
• 3g agar powder* (Kanten/??- ????)
• 150g cream cheese
• 50ml whipping cream
• 50g granulated sugar
• 3tsp matcha powder
• 1tsp lemon juice

2) Amaretto Cheesecake:

• 250ml whole milk
• 3g agar powder
• 150g cream cheese
• 50ml whipping cream
• 40g granulated sugar
• 2drops vanilla extract
• 2tbs Amaretto liquor

3) Crème Chantilly:

• 150ml heavy whipping cream, chilled
• 2tbs caster sugar

4) Nappage au thé matcha :

• 1tsp matcha
• 1tbs hot water
• 1tsp caster sugar
• 2tbs neutral cold glaze

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Preparation

• Wrap the cream cheese in plastic food wrap and place in microwave on low for 1 minute to soften it. Sift the matcha once; set aside.
• For the matcha cheesecake:
  Place the cream cheese in a mixing bowl. Using a whisk, whisk cream cheese until blended then add in other ingredients in the following order: --> sugar --> lemon juice --> matcha --> whipping cream, make sure that each item is well blended before adding another; set aside. Place milk and kanten powder in a saucepan and bring to boil over medium heat, stirring constantly to avoid mixture sticking to the saucepan. Once boil, turn heat down to low and continue to boil for another minute, stirring constantly to avoid mixture sticking to the saucepan. Remove from heat, then gradually pour the hot milk mixture into the cream cheese mixture while stirring non-stop. Mix well until combined then strain the cheese mixture; pour into the cake mold and let cool. Once cool, place into the fridge and leave to set for 2-3 hours.
• For the Amaretto cheesecake:
  Place the cream cheese in a mixing bowl. Using a whisk, whisk cream cheese until blended then add in other ingredients in the following order: --> sugar --> vanilla extract --> whipping cream, make sure that each item is well blended before adding another; set aside. Place milk and kanten powder in a saucepan and bring to boil over medium heat, stirring constantly to avoid mixture sticking to the saucepan. Once boil, turn heat down to low and continue to boil for another minute, stirring constantly to avoid mixture sticking to the saucepan. Remove from heat, then gradually pour the hot milk mixture into the cream cheese mixture while stirring non-stop. Mix well until combined then strain the cheese mixture then add in the Amaretto, stir well. Pour cheese mixture into the cake mold on top of the matcha cheesecake, let cool then place into the fridge and leave to set over night or at least for 3 hours.
• 3) Crème Chantilly:
  Combine chilled cream and caster sugar in a mixing bowl; using a handheld mixer, beat cream from low speed and gradually turn to higher speed until peaks form. Chill while you prepare the glaze.
  
• Stir together matcha, caster sugar and hot water in a small bowl. Once matcha 4) Nappage au thé matcha :
  Completely melted, heat the neutral glaze on medium heat for 20 second using the microwave then add it to the matcha mixture; stir until completed combined. Let cool to touch before use.

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