Matcha Cheesecake

We feel like this is the perfect sophisticated adult dessert for all the cheesecake fans out there. However the recipe is nice and simple.

Ingredients

Base

84g Digestive Biscuits

35g Unsalted Butter, melted

Filling

280g Cream Cheese

40g Caster Sugar

75g Whole Eggs

50g Double Cream

5g Matcha (for cheesecake)

Topping

1g Matcha for decorating

Method

Makes 4 x 7cm round Cheesecakes in Moulds

  1. Crush the biscuits and mix in your melted butter.

  2. Press into the rings and leave in the fridge until you need them.

  3. Mix the cream cheese and matcha together.

  4. Add the sugar, cream and eggs and mix together.

  5. Take out a spoonful of this mixture and mix it with the matcha powder for the topping, put into a small piping bag and put aside until you need it.

  6. Pour the rest of your filling onto the bases.

  7. Pipe the topping on, in any design you like using a cocktail stick to help.

  8. Bake at 120°C for 25 minutes or until centre of cheesecake is 65°C on a thermometer.

  9. Once cooled, take off the rings and enjoy.

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