Article: Lemon coconut matcha cheesecake

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Feb 25, 2016Ciasta

Lemon coconut matcha cheesecake

Coconut and lemon matcha cheesecake is a light, refreshing no-bake dessert. The combination of creamy curd cheese, coconut milk, fresh lemon and green matcha tea creates a harmonious, exotic flavour that will satisfy even the most discerning palate. It's the perfect choice for summer – delicious and simple to make. Try our recipe and enjoy this unique taste!

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!

Itadakimasu! Enjoy!

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