Green Tea Cheesecake (non-bake)

• Grease and line a 9" cake tin and press biscuit crumbs at the base of the cake tin.
• Boil whipping cream and green tea powder at medium fire until thoroughly mix and sift-add 1/4 tsp Jasmine tea essence, leave to cool.
• Soften gelatine leaf in cold water, squeeze excess water and put in double boiler until gelatine leaf melted.
• Beat cream cheese and icing sugar together and slowly add in whipping mixture until smooth, then add in melted gelatine, mix well.
• Lastly fold in whipped fresh cream with a hand whisk, fold well and pour into cake tin.
• Let it set in refrigerator for at least 4 hours or overnight.
• Remove cheesecake from tin, mix 1-2tsp green tea powder with 2 tbsp of snow powder and dust on cake.
  
  

  

  
  

Labels: Cheese Cakes, Matcha