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| Matcha tofu cheesecake |
250g cream cheese (melt in microwave)
150g icing sugar (original: 200g) may want to use even less, cheesecake is
quite sweet
200g natural plain yogurt
50g full cream milk
15g gelatine powder
60g hot water (original: 50g)
1 teaspoon vanilla extract
6 tbsp matcha powder
200g digestive biscuits
80g melted butter
1.
Crush the digestive biscuits
into fine crumbs in 2 plastic bag. Pour melted butter into bag and shake to mix
evenly.
2.
Press tightly onto cake pan (with
removable base) with the back of a spoon. Leave baking pan in the freezer until
required later.
3.
Dissolve and stir gelatine powder in water. Set aside for use later.
4.
Empty the rest of the tofu
cheesecake filling ingredients into an electric mixer and mix until well
combined. Sieve mixture several times.
5.
Add dissolved gelatine at the
end and mix thoroughly.
6.
Remove baking pan from freezer.
Pour tofu cheesecake mixture into pan.
7.
Refrigerate for at least 4hrs.
