White Chocolate Matcha Cheesecake

White Chocolate Matcha Cheesecake
Now I know it is the new year and all that but I am not going to lie to you and say this is a saintly, calorie free delight.. I will say though, that this is a delicately delicious piece of art that just so happens to be made with our liquid energy blend. 

Festive or not, I made this as one of our Xmas day desserts. Hands down it is delicious any time of year.. certainly at a Summer BBQ (if and when we get to enjoy those again!)

Anyway.. time is ticking and I really think you should give this one a go!

  • 250 gram butternut snap biscuits OR oreos OR (anything tbh)
  • 90 gram melted butter
  • 2 teaspoon ground ginger
  • 250 gram softened cream cheese
  • 300 millilitre thickened cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon matcha powder, plus 1 teaspoon extra
  • 2 teaspoon gelatine
  • 1/4 cup just-boiled water
  • 200 gram melted white chocolate



  1. Grease and line base and sides of a 20cm springform pan.. if you don't have a round tin.. make it traybake style and cut into squares (Great for a Buffet)
  2. In a food processor, pulse biscuits to fine crumbs. Add butter and ginger and mix well. Press firmly over base of pan. Freeze for 10 minutes.
  3. In a medium bowl using an electric mixer, beat cream cheese until smooth. Beat in cream, whipped to soft peaks, lemon juice, vanilla bean paste and 1 teaspoon matcha powder until smooth.
  4. Sprinkle gelatine over boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add white chocolate, beating to combine.
  5. Pour cream-cheese mixture into pan, reserving 1/3 cup. Whisk extra matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife.
  6. Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder and some rose petals if you're feeling a little extra!
  7. Pour a glass of something, sit back and enjoy!

How to make

1 1/2 cups frozen mango chunks 

1/2 banana (I like it frozen)

1 tsp of liquid gold 

1 cup coconut water (or water)

1 tbsp greek yoghurt (or coconut yoghurt)

1 Scoop protein powder 


Add all ingredients to a blender - A NutriBullet works wonderfully. Blitz! 

Pour into a tall glass (or bowl if you've made yours extra thick)

Calories: 298 Kcal Carbohydrate: 36g. Fat: 4g Protein: 21g

Did you know?

Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.

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