White Choco­late & Matcha Cheese­cake

Woman’s Day (NZ) - - Cooking Extra -


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.

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