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!


  • 250g digestive OR oreos (OR anything tbh)
  • 90g butter (melted)
  • 2 tsp ground ginger
  • 250g softened cream cheese
  • 300ml thickened double cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 2 tsp liquid energy
  • 2 tsp gelatine
  • ¼ cup just-boiled water
  • 200g white chocolate (melted)

Decoration (optional)

  • ¼ tsp liquid energy 
  • Handful of rose petals


    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 liquid energy 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, but keep about a third of the mixture behind. Whisk the extra liquid energy into the reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife... This will leave a lovely marble type effect.
    6. Chill and cover for a minimum of 4 hours or preferably overnight. Sift liquid energy on the top and add some rose petals if you're feeling a little extra!

    Enjoy and tag us in any of the recipes you create - would love to see! @mawish.food

    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.