Recipe

White chocolate and matcha cheesecake

Get a taste of the green ingredient of the moment with this white chocolate and matcha cheesecake recipe. Serve this ginger and lemon spiked cake for a trendy treat at your next sweet occasion

Sep 27, 2017 12:45am
  • 30 mins preparation
  • 4 hrs marinating
  • Serves 10
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Ingredients

  • 250 gram butternut snap biscuits
  • 90 gram butter, melted
  • 2 teaspoon ground ginger
  • 250 gram cream cheese, softened
  • 300 millilitre thickened cream, whipped to soft peaks
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 2 teaspoon matcha (green tea) powder, plus extra to serve
  • 2 teaspoon gelatine
  • 1/4 cup just-boiled water
  • 200 gram white chocolate, melted

Method

  • 1
    Grease and line the base and sides of a 20cm springform pan. In a food processor, pulse biscuits to fine crumbs. Add butter and ground ginger, then mix well. Press firmly over base of pan. Freeze for 10 minutes.
  • 2
    In a medium bowl, using an electric mixer, beat cream cheese until smooth. Beat in whipped cream, lemon juice, vanilla bean paste and 1 teaspoon matcha powder until smooth.
  • 3
    Sprinkle gelatine over just-boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add chocolate, beating to combine. Pour cream-cheese mixture into pan, reserving 1/3 cup.
  • 4
    Whisk 1 teaspoon of matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife. Chill, covered, for 4 hours or overnight. Serve dusted with extra matcha powder.

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