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For the filling 
150g icing sugar 
1 tsp vanilla essence 
15g IKIGAI Ceremonial A Grade Matcha 
500g full fat cream cheese 
300ml double cream  
For the base: 
65g salted butter 
250g custard creams 


1. Use a food processor to break the biscuits into crumbs. Line the bottom of your chosen dish (we used 12" x 7" pan) with baking paper 
2. vlelt butter gently in the microwave or on the hob. pour the melted butter over the biscuit crumbs and mix. Fill the base of the tin and firmly pack down. Put in the freezer to chill 
3. 1n a separate bowl, by hand or with a mixer, whisk together the vanilla essence, matcha and icing sugar. Sieve the sugar and matcha for best results. Put to one side 
4. Whisk the double cream until firm. Be careful not to over whip. Fold in the cream cheese mixture until combined 
5.Take the cheesecake base out of the freezer and spread evenly over the base. Leave to chill for 3 hours 
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