White Chocolate & Matcha Cheesecake


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White Chocolate & Matcha Cheesecake
A tempting tea flavoured treat
  1. Grease and line base and sides of a 20cm springform pan.
  2. In a food processor, pulse 250g butternut snap biscuiuts to fine crumbs.
  3. Add 90g melted butter and 2 tsp ground ginger and mix well. Press firmly over base of pan. Freeze for 1 minutes.
  4. In a medium bowl using electric mixer, beat 250g of softened cream cheese until smooth.
  5. 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.
  6. 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.
  7. Pour cream cheese mixture into pan, reserving 1/3 cup.
  8. 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.
  9. Chill, covered overnight. Serve dusted with extra Neat Jane's Tea House Samurai Matcha.
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