Lemon coconut matcha cheesecake
We admit that we are in love with the look and the dreamy colour of all matcha cheesecakes. But this one is extra special with fresh hints of lemon and coconut. It will the highlight of every party or dinner, we are sure of it!
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 (18 g) Moya Matcha Daily
- Grated zest of 1lemon
- Juice from 1 lemon
- 20 g gelatine
- 60 ml water
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!