Matcha Cheesecake
Preparation Time:
Cooking Time:
Cuisine:
Category:
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
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
- Crush the biscuits and mix in your melted butter.
- Press into the rings and leave in the fridge until you need them.
- Mix the cream cheese and matcha together.
- Add the sugar, cream and eggs and mix together.
- 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.
- Pour the rest of your filling onto the bases.
- Pipe the topping on, in any design you like using a cocktail stick to help.
- Bake at 120°C for 25 minutes or until centre of cheesecake is 65°C on a thermometer.
- Once cooled, take off the rings and enjoy.