Matcha and white chocolate cheesecake with rasperries topping
It seems ages since I baked. If you follow my baking journey you know I like experimenting and hardly ever follow recipes🙈🙂
I suppose I like the unknown of how the cake going to turn up like🤣 and it’s exciting too.
I have found my green tea matcha powder I use for my special cakes 😋
It’s Easter time, it’s green outside let’s make a green cake 🤩
300 g oreo biscuits
60 g butter (cut into cubes)
400 g white chocolate, broken into pieces
600 g cream cheese
30 g matcha green powder (optional)
60 g caster sugar
250 g fresh raspberries
1tbsp of potato flour (I got it from Polish shop, it will nicely bind all ingredients)
For cheesecake topping:
20 g blackberry or raspberriey jam
200 g dark chocolate
50 g pure cream
Preheat oven to 220°C and line the base of a 20cm spring form cake tin with baking paper.
Place biscuits and butter cubes into blender and blend then together, press into tin.
Melt the white chocolate in a pan and then place into mixing bowl, add cream cheese, sugar, matcha powder, potato flour and eggs and mixed everything with the mixer and pour onto biscuit base.
Bake your cheesecake in the lowest shelf of oven for 10 minutes (220 degree) and then reduce temperature further to 150 degree and bake for 45-50 minutes, chill completely before you put the toppings
Melt the dark chocolate, place into blender, add jam and cream and combine everything together, pour over chilled cheesecake, doctorate with fruits and enjoy 😋