Chocolate Matcha Cheesecake

 
 
 
 

When your cheesecake obsession meets matcha green tea (and a hint of chocolate).

Recipe courtesy of @cairns_eats using My Matcha Fix.

Photos: @cairns_eats

 
 

Chocolate Matcha Cheesecake


Baking Dish

20-25cm removable bottom dish (springform/tart pan/cheesecake pan)

Ingredients

Base

150g Choc Ripple biscuits (a little over half a packet)
50g Gingernut biscuits
50g Scotch Finger biscuits
40g melted butter (salted)

Filling

250g cream cheese (1 packet, room temperature)
30g softened butter (salted)
50ml thickened cream
100g caster sugar
3 tsp lemon juice
3 tsp My Matcha Fix certified organic matcha (plus ½ teaspoon for dusting)
1 ½ teaspoon gelatine
100ml boiling water (to dissolve gelatine)

Directions

Preheat the oven to 200°C (fan forced).

Base

In a food processor, process all biscuits until roughly combined. Add melted butter to the mixer and combine. Grease the pan well. Empty base mix into pan and press to an even consistency, approximately 5mm. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool before filling (either at room temperature or in the fridge).

Filling

Mix the cream cheese and butter well with an electric beater. Add the cream, lemon juice and caster sugar, and mix until fully combined. Add the matcha powder and mix until fully combined. In a separate cup (or small bowl), dissolve the gelatine in the boiling water. Dissolve thoroughly. Add the gelatine/water mixture into the cream cheese mixture and mix thoroughly.

When the base is cool, fill with the mixture. Refrigerate until set for approximately 3 hours. Before serving, evenly dust with matcha powder. This can be done using a small sifter or tea strainer.


Recipe courtesy of @cairns_eats


 
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