Matcha Green Tea Cheesecake

This stunning no-bake matcha cheesecake brings delicate earthy elegance to your dessert table, blending creamy Japanese green tea with silky American cheesecake tradition for something genuinely unforgettable.

Ingredients:

• 150g digestive biscuits, crushed
• 75g melted butter
• 600g cream cheese, softened
• 100g icing sugar
• 3 tbsp matcha powder, sifted
• 300ml heavy cream
• 2 tsp vanilla extract
• Pinch of sea salt
• 2 tbsp hot water
• White chocolate shavings and extra matcha for garnish

Method:

1. Mix crushed biscuits with melted butter, press firmly into a 23cm springform tin, and chill for 30 minutes.
2. Whisk matcha with hot water until smooth and frothy, then let cool slightly.
3. Beat softened cream cheese and icing sugar until fluffy, then fold in the matcha mixture and vanilla.
4. Whip heavy cream to soft peaks and gently fold into the matcha filling with a pinch of salt.
5. Pour onto the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
6. Top with white chocolate shavings and a dusting of matcha powder before serving.

Full recipe inspiration at Sally's Baking Addiction →

Chef's tip: Sift your matcha twice before mixing—it breaks up stubborn clumps and guarantees that gorgeous green colour throughout, with no bitter grittiness.