Coconut lemon cheesecake with matcha

Coconut lemon cheesecake with matchaSernik

Ingridients for cookie bottom:

120g cookies
40 g melted butter
2 tbs. coconut shredded

Ingredients for cheesecake:

500g creamy cheese
110g powdered sugar
250 ml coconut milk
2 Tbs. (18g) matcha daily
1 lemon zest and juice
20g gelatine
60ml water

 

Crush the cookies add shredded coconut and melted butter and mix. Cover cake mold by a baking paper and put cookies in and press down. Put into a fridge for 30 min. Mix gelatine and cold water and leave to swell (10 min). Melt gelatine in boiling water (do not boil it). Mix sugar and sifted matcha. Heat up coconut milk and add melted gelatine, sugar with matcha. In big bowl mix creamy cheese, lemon zest and juice and add green tea mixture. Mix well all together and put it a mold with cookies. Leave in fridge for a few hours.

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