White Chocolate & Matcha Cheesecake
SERVES 10 PREPARATION 30 MINUTES (PLUS CHILLING)
250g butternut snap biscuits 90g butter, melted 2 teaspoons ground ginger 250g cream cheese, softened 300ml thickened cream,
whipped to soft peaks 1 tablespoon lemon juice 1 teaspoon vanilla bean paste 2 teaspoons matcha (green tea) powder, plus extra to serve 2 teaspoons gelatine ¼ cup just-boiled water 200g white chocolate, melted
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.