Matcha Cheesecake
A delicious Japanese-style Matcha Cheesecake with a soft, creamy texture.
Loading...
INGREDIENTS
- 140g amaretti biscuits
- 125g butter
- 7 leaves of gelatin
- 525g double cream cheese
- 300g buttermilk
- 2 Tbsp lime juice
- 2 tsp matcha (green tea powder)
- 75g sugar
- Water
METHOD
Crumble the biscuits finely. Melt the butter and mix with the biscuit crumbs. Press down into a lined Le Creuset 26cm Springform Cake Tin.
Soak the gelatin according to packet instructions. Combine the cream cheese with the buttermilk and lime juice.
After adding the matcha into a bowl, add a small amount of cold water (about a tablespoon) and work it slowly with a whisk into a lump-free paste. Add 75ml hot water, and start whisking until a thick, frothy layer with tiny bubbles forms. Mix in 75g sugar and the gelatine, allow to dissolve. Pour over the biscuit base.
Chill the cheesecake for 3 hours or until the cheesecake has set.
