Ingredients
Serves: 12
- 140g digestive biscuits, crushed
- 2 tablespoons caster sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons green tea powder (matcha)
- 120ml warm water
- 2 tablespoons gelatine powder
- 120ml cold water
- 475ml whipping cream
- 450g cream cheese, at room temperature
- 100g caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoons honey
- 2 eggs
Preparation method
Prep: 20 mins | Extra time: 8 hours, chilling1. Combine the digestive biscuit crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 23cm springform cake tin lined with greaseproof paper; set aside.
2.Stir the tea powder into the warm water; set aside. Sprinkle the gelatine over the cold water; set aside.
3.Whip the cream to stiff peaks; set aside. Beat the cream cheese, 100g sugar, vanilla and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatine mixture in the microwave until melted, about 45 seconds. Beat the gelatine and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform tin. Refrigerate 7 hours to overnight before unmoulding and serving.
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