White Chocolate Matcha Cheesecake

Now I know it is the new year and all that but I am not going to lie to you and say this is a saintly, calorie free delight.. I will say though, that this is a delicately delicious piece of art that just so happens to be made with our liquid energy blend.

Festive or not, I made this as one of our Xmas day desserts. Hands down it is delicious any time of year.. certainly at a Summer BBQ (if and when we get to enjoy those again!)

Anyway.. time is ticking and I really think you should give this one a go!


  • 250 gram butternut snap biscuits OR oreos OR (anything tbh)

  • 90 gram melted butter

  • 2 teaspoon ground ginger

  • 250 gram softened cream cheese

  • 300 millilitre thickened cream

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla bean paste

  • 1 teaspoon matcha powder, plus 1 teaspoon extra

  • 2 teaspoon gelatine

  • 1/4 cup just-boiled water

  • 200 gram melted white chocolate


  1. Grease and line base and sides of a 20cm springform pan.. if you don't have a round tin.. make it traybake style and cut into squares (Great for a Buffet)

  2. In a food processor, pulse biscuits to fine crumbs. Add butter and ginger and mix well. Press firmly over base of pan. Freeze for 10 minutes.

  3. In a medium bowl using an electric mixer, beat cream cheese until smooth. Beat in cream, whipped to soft peaks, lemon juice, vanilla bean paste and 1 teaspoon matcha powder until smooth.

  4. Sprinkle gelatine over boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add white chocolate, beating to combine.

  5. Pour cream-cheese mixture into pan, reserving 1/3 cup. Whisk extra matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife.

  6. Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder and some rose petals if you're feeling a little extra!

  7. Pour a glass of something, sit back and enjoy!

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