Name: White chocolate and matcha cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 250 gram butternut snap biscuits; 90 gram melted butter; 2 teaspoon ground ginger; 250 gram softened cream cheese; 300 millilitre thickened cream; 1 tablespoon lemon juice; 1 teaspoon vanilla bean paste; 1 teaspoon matcha powder, plus 1 teaspoon extra; 2 teaspoon gelatine; 1/4 cup just-boiled water; 200 gram melted white chocolate

White chocolate and matcha cheesecake

White chocolate and matcha powder are a matcha made in heaven in this creamy, no-bake cheesecake.

Serves 10

Prep

30M

Marinate

Ingredients

250 gram butternut snap biscuits

90 gram melted butter

2 teaspoon ground ginger

250 gram softened cream cheese

300 millilitre thickened cream

1 tablespoon lemon juice

1 teaspoon vanilla bean paste

1 teaspoon matcha powder, plus 1 teaspoon extra

2 teaspoon gelatine

1/4 cup just-boiled water

200 gram melted white chocolate

Method

1.Grease and line base and sides of a 20cm springform pan.

2.In a food processor, pulse biscuits to fine crumbs. Add butter and ginger and mix well. Press firmly over base of pan. Freeze for 10 minutes.

3.In a medium bowl using an electric mixer, beat cream cheese until smooth. Beat in cream, whipped to soft peaks, lemon juice, vanilla bean paste and 1 teaspoon matcha powder until smooth.

4.Sprinkle gelatine over boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add white chocolate, beating to combine.

5.Pour cream-cheese mixture into pan, reserving 1/3 cup. Whisk extra matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife. Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder.

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