A delicious special matcha cheesecake made only with premium green tea products from Korea.
A recipe created in collaboration with Cocina Para Todos.
Crumble the cookies and mix them with the butter in a salad bowl.
Spread the butter cookies in a mould (without bottom with greaseproof paper preferably).
Rehydrate the gelatine sheets in water.
Dissolve the matcha powder in lukewarm water and whisk vigorously.
Add the rehydrated gelatine leaves and continue to mix well.
In another container, mix the cheese, sugar and green tea preparation.
In a second bowl, whisk the cream with an electric whisk and gently fold it into the first bowl.
Spread the mixture in the mould on the cookie base.
Reserve in the fridge for at least 6 hours (preferably overnight).
Unmould the cheesecake and spread a thin layer of matcha spread on top.
If the spread is too hard, melt it very lightly in the microwave (30 seconds).