Matcha cheesecake

Ingredients for 1 servings:

• 200 g oat biscuits
• 90 g butter
• 500 g double cream cheese
• 400 g yogurt
• 20 g sugar, optional
• 150 g mascarpone
• 50 g instant gelatin or 7 – 10 g agar-agar
• 3 tbsp matcha powder
• 1 large organic lime(s)
• 4 tbsp agave syrup

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

without baking

Finely grind the cookies in a blender. Melt the butter in the microwave or in a small saucepan and mix with the ground cookies and 2 tablespoons of agave syrup. Press the cookie mixture firmly into the base of a 26 cm springform pan. Chill for 30 minutes. Combine the cream cheese, yogurt, mascarpone, and 2 tablespoons of agave syrup in a bowl and mix with a hand mixer until creamy. If desired, add the sugar. Halve the mixture, add 25 g of gelatin to one half, and mix until smooth. Spread over the chilled cookie base and chill for another 30 minutes. Then grate the organic lime zest into the remaining mixture. Add the remaining gelling agent, lime juice, and matcha powder, and mix until evenly combined. Pour the mixture onto the chilled cream, spread evenly, and smooth. Chill for at least 5 hours. Optionally, garnish the cake with matcha powder before serving.