Matcha Ginger Cheesecake

Eat Clean Tea’s new flavour combinations add that extra zing of flavour and I am totally loving the Matcha Ginger. As well as drinking it, matcha,which is ground tea powder is ideal for baking. 

I’ve never made a baked cheesecake before but they say go hard or go home so here’s my recipe for matcha ginger cheesecake with pear glaze. 

For the base you will need:

75g ginger nuts

75g digestive biscuits

50g butter 

For the cheesecake:

400g cream cheese 

2 eggs

2tsp matcha ginger

100g maple syrup

For the glaze:

1 pear

1 tsp sugar

a pinch of ground ginger. 

Preheat the oven to 180 degrees C

Grease the moulds or if (like me) you are making mini cheesecakes the mini cupcake tray.

I”m using half and half digestive biscuits and ginger nuts so the ginger flavour is not too overpowering. Grind the biscuits into crumbs in a food processor or go for the old school method and whack the biscuits in a bag with a rolling pin. 

Melt the butter and stir into the biscuits. Spread the base in the moulds and bake for 5 minutes

Turn the oven down to 150 

Place the cream cheese and most of maple syrup in a bowl and stir until fully combined slowly adding the eggs one at a time. 

Whisk the matcha with the rest of the the maple syrup. Fold into the mixture but be careful not too over mix. 

Bake for 20 minutes.

Chop up the pear and place in the pan with the sugar and ginger.  Boil for 10 minutes. 

Decorate the cake/s and enjoy.