If you enjoy green tea you will love this dessert as it combines Japanese powdered green tea with a traditional cheesecake mixture. It also makes a great dessert for St Patrick's Day.
For the crumb crust
| 250 g | Gingernuts, finely crushed |
| 125 g | Butter, melted |
For the filling
| 2 | Eggs |
| ½ cup | Caster sugar |
| 1 Tbsp | Powdered gelatine |
| 2 Tbsp | Water |
| 350 g | Cream cheese, at room temperature (Main) |
| 1 | Lemon, finely grated rind only |
| 4 Tbsp | Lemon juice |
| 2 Tbsp | Matcha (green tea) powder |
| 300 ml | Cream |
| 1 cup | Apple, cooked, well drained, diced; can be replaced with pineapple |
For the garnish
| 2 | Kiwifruit, peeled and sliced (Main) |
Directions
- Combine the biscuit crumbs and butter and press onto the base and sides of a greased 20cm springform cake pan. Chill.
- Place the eggs and caster sugar in a double boiler and whisk over simmering water until thick and creamy.
- Meanwhile soak the gelatine in the 2 Tbsp water. Dissolve over hot water or in the microwave.
- Beat the cream cheese until fluffy. Beat in the egg mixture, gelatine, lemon rind, juice and matcha powder.
- Whip the cream until thick and fold into the cream cheese mixture. Fold in the fruit.
- Pour into the chilled biscuit shell. Chill for several hours or overnight.
- Serve topped with the kiwifruit.