Lemon coconut matcha cheesecake
Ingredients for the crust:
- 120 g digestive biscuits
- 40 g melted butter
- 2 tablespoons desiccated coconut
Ingredients for the cheesecake:
- 500 g triple-ground fat cottage cheese
- 110 g powdered sugar
- 250 ml coconut milk
- 2 tablespoons (18g) Moya Matcha Daily
- Grated zest of 1 lemon
- Juice from 1 lemon
- 20 g gelatine
- 60 ml water
Preparation:
- Crush the biscuits, add melted butter and desiccated coconut and mix thoroughly.
- Line the bottom of the pan with parchment paper and leave the walls dry.
- Put the biscuit mix in the pan. Press into the bottom with your hands. Transfer to the fridge for at least 30 minutes.
- Pour cold water over the gelatine and let it swell for about 10 minutes.
- Then dissolve it gently in a water bath (do not boil it).
- Sieve matcha and mix it with powdered sugar.
- Warm up the coconut milk and add dissolved gelatine and the mixture of matcha and sugar.
- In a bowl, blend the cottage cheese, lemon zest, lemon juice and then add the matcha mass. Mix it well.
- Pour it over the prepared crust and put in the refrigerator for a few hours to set. Enjoy!
