Matcha and Blackcurrant Cheesecake

Think 'If Blank Street was a cheesecake" then this would be it.

45 minutes prep

8 hours cook

Serves 8-10

Chris Cahill

Ingredients

220gGinger Biscuits

100gMelted Butter

750gCream Cheese

100g White Sugar

2 TbspsIcing Sugar

1 TbspLemon Juice

1 TbspVanilla Extract

2 TspsMatcha Powder

300mlWhipping Cream

Blackcurrant Jam

We've marbled together matcha and vanilla cheesecake with spoonfuls of blackcurrant jam, all on top of a crumbly ginger biscuit base. The perfect combination of sweet and heat, while still getting that much needed matcha fix.

Method

Grease a springform tin and line with a circle of baking paper.

In a bowl crush ginger biscuits and then mix in the melted butter. Line the base if your tin with the biscuit mixture and place in the fridge while you make the filling.

In a large bowl combine cream cheese, white sugar, icing sugar, lemon juice and vanilla extract. Mix thoroughly, then split the mixture in half. Take one half, add in your matcha powder and then mix until combined.

In a separate bowl, using an electric whisk, whip up the cream. Then fold half the cream into the matcha cheesecake mixture and then the other half into the plain cheesecake mix.

Remove the base from the fridge and start spooning in a layer of both mixtures, alternating between each flavor.

Add in spoonfuls of blackcurrant jam and then swirl using the end of a knife.

Repeat the layering of cheesecake cream and jam to fill the rest of the tin, then give it a final swirl on top.

For best results leave place in the fridge to firm overnight or for at least 8 hours.