| Prep Time | 30 Minutes |
| Servings |
People
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Ingredients
- 250 g butternut snap biscuits
- 90 g butter
- 2 tsp ground ginger
- 250 g softened cream cheese
- 300 ml thickened cream
- 1 tsp lemon juice
- 1 tsp vanilla bean paste
- 1 tsp Neat Jane's Tea House Samurai Matcha
- 2 tsp gelatine
- 1/4 cup boiled water
- 200 g melted white chocolate
Ingredients
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Instructions
- Grease and line base and sides of a 20cm springform pan.
- In a food processor, pulse 250g butternut snap biscuiuts to fine crumbs.
- Add 90g melted butter and 2 tsp ground ginger and mix well. Press firmly over base of pan. Freeze for 1 minutes.
- In a medium bowl using electric mixer, beat 250g of softened cream cheese until smooth.
- Beat in 300ml thickened cream, whipped to soft peaks, 1 tsp lemon juice, 1 tsp vanilla bean paste and 1 tsp Neat Jane's Tea House Samurai Matcha until smooth.
- Sprinkle 2 tsp gelatine over 1/4 cup just boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add 200g melted white chocolate, beating to combine.
- Pour cream cheese mixture into pan, reserving 1/3 cup.
- Whisk extra 1 tsp Neat Jane's Tea House Samurai Matcha into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife.
- Chill, covered overnight. Serve dusted with extra Neat Jane's Tea House Samurai Matcha.
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