- 1 table spoon / 12g caster sugar
- 150g digestive biscuits (10[ish] biscuits)
- 50g butter, melted
- 20g Matchaeco Matcha green tea powder
- 130g dark chocolate, melted
- 110ml double cream
- 2 tablespoon cocoa powder
- 200g cream cheese, softened
- 120g caster sugar
- To make the biscuit base, crush the digestive biscuits into a fine crumb. In a bowl, combine the biscuit crumbs, melted butter, and caster sugar. Mix until well combined.
- Grease and line a springform tin with baking paper. Press the biscuit mixture into the bottom of the tin, making sure it is evenly packed down. Chill in the fridge for 30 minutes.
- To make the cheesecake filling, melt the chocolate in a microwave-safe bowl in short bursts, stirring occasionally. Set aside to cool slightly.
- In a large bowl, whip the cream until soft peaks form. Fold in the cocoa powder and matcha green tea powder.
- In a separate bowl, beat together the cream cheese and caster sugar until smooth. Fold in the whipped cream mixture and the cooled melted chocolate.
- Pour the cheesecake filling into the prepared springform tin and level out the top with a spoon. Transfer the tin to the freezer and freeze for 2 hours, or until the cheesecake is set.
- Once the cheesecake is set, remove it from the freezer and allow it to soften at room temperature for about 20 minutes before serving.
- For a richer chocolate flavor, use dark chocolate with a cocoa content of at least 70%.
- If you don't have a springform tin, you can use a regular cake tin, but you will need to grease and flour the sides of the tin before adding the cheesecake batter.
- To prevent the cheesecake from cracking, be careful not to overmix the batter.
- If you are using a food processor to crush the biscuits, be careful not to over-process them, or they will become too fine.
This recipe is a no bake easy win! Very simple and very delicious make sure you crush up the digestives as much as you can for a beautiful crumbly biscuit base!