White chocolate and matcha cheesecake
White chocolate and matcha powder are a matcha made in heaven in this creamy, no-bake cheesecake.
- 30 mins preparation
- 4 hrs marinating
- Serves 10
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Ingredients
White chocolate and matcha cheesecake
- 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
White chocolate and matcha cheesecake
- 1Grease and line base and sides of a 20cm springform pan.
- 2In 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.
- 3In 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.
- 4Sprinkle 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.
- 5Pour 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.