Matcha Cheesecake

Updated at: Wed, 11 Oct 2023 23:31:06 GMT

Step 1

Grease and line the base and sides of a 20cm loose-bottomed cake tin with baking parchment

Step 2

Put the biscuits in a food bag and crush into crumbs with a rolling pin (or whizz in a food processor).

Step 3

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.

Step 4

Put 3 tbsp hot (not boiling) water in a bowl; stir in the gelatine until dissolved. Let it stand for 5 minutes.

Step 5

Meanwhile, put the soft cheese, cream and sugar into the bowl of a food processor; whizz until smooth and slightly thickened (2-3 minutes).

Step 6

Add the dissolved gelatine and briefly whizz again, then scoop ½ into a separate bowl and set aside.

Step 7

Whizz the matcha powder into the remaining mixture in the food processor.

Step 8

Spoon the non-matcha and matcha mixtures alternately over the biscuit base and swirl lightly with chopsticks to create a marbled pattern.

Step 9

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.

Step 10

When ready to eat, remove the cheesecake from the tin, discard the baking parchment and transfer to a serving plate.

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