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
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)
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.
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.
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.
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.
Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder and some rose petals if you're feeling a little extra!
Pour a glass of something, sit back and enjoy!