Coconut and matcha cheesecake

Coconut and matcha cheesecake


For 1 cheesecake:

– 150 g butter
– 1 pack of biscuits
– 300 g white chocolate
– 450 g cream cheese
– 1 tin of coconut milk
– 2 tbsp matcha powder
– 200 ml whipping cream
– 150 ml water
– 4 leaves of gelatine


Grease a springform tin with butter. Melt the butter in a pan. Put the biscuits in a sandwich bag and crush them with a rolling pin. Stir the biscuit crumbs into the melted butter. Spoon this mixture into the springform tin and put the base in the fridge to cool.

Melt the chocolate in a bain-marie. Make sure you stir it carefully until everything has melted. Add the cream cheese. Beat in the coconut milk.

Dissolve the gelatine in the warm water, then stir this into the cream cheese too. In another bowl, combine the matcha with the whipping cream and then fold it into the cream cheese. Pour all this into the springform tin and leave the cheesecake in the fridge for four hours to set. Decorate the cake with pieces of chocolate and edible roses.

Lots of love and have a nice day, see you soon! Daphne