Matcha cheesecake

Name: Matcha cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Flavourless oil, for greasing; 250 g digestive biscuits; 110 g unsalted butter, melted; 12 g sachet gelatine powder; 280 g tubs full-fat soft cheese; 175 ml single cream; 170 g caster sugar; 1 g Clearspring Matcha Shot Green Tea Powder

Makiko Sano's delicious, aromatic twist on a classic no-bake cheesecake.

3 out of 5 stars(9) Rate this recipe

Serves6
CourseDessert
Prepare30 mins
Cook-
Total time30 mins
Pluschilling

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Ingredients

Flavourless oil, for greasing
250g digestive biscuits
110g unsalted butter, melted
12g sachet gelatine powder
2 x 280g tubs full-fat soft cheese
175ml single cream
170g caster sugar
8 x 1g Clearspring Matcha Shot Green Tea Powder

Method

Grease and line the base and sides of a 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or whizz in a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon, then cover and chill for 20 minutes.
Put 3 tbsp hot (not boiling) water in a bowl; stir in the gelatine until dissolved. Let it stand for 5 minutes. Meanwhile, put the soft cheese, cream and sugar into the bowl of a food processor; whizz until smooth and slightly thickened (2-3 minutes). Add the dissolved gelatine and briefly whizz again, then scoop ½ into a separate bowl and set aside. Whizz the matcha powder into the remaining ½ in the food processor.
Spoon the non-matcha and matcha mixtures alternately over the biscuit base and swirl lightly with chopsticks to create a marbled pattern. Lightly tap the base of the tin on your work surface to level out the cheesecake, then chill in the fridge for 4 hours or overnight until set. When ready to eat, remove the cheesecake from the tin, discard the baking parchment and transfer to a serving plate.