Matcha cheesecake
No baking: a crumbly base, a matcha and honey cream, a night in the fridge.
Ingredients
- 150 g shortbread biscuits
- 60 g melted butter
- 300 g cream cheese
- 80 g honey
- 6 g matcha + 2 tbsp hot water
- 200 ml very cold whipping cream
- Matcha to finish
Method
- Blend the biscuits with the melted butter and press into an 18 cm ring.
- Dissolve the matcha in the hot water. Whisk the cream cheese, honey and matcha.
- Whip the cream to soft peaks and fold it in gently.
- Pour over the base, smooth, and chill for 6 hours.
- Sift matcha over the top, then remove the ring.
- Slice with a knife dipped in hot water.