Ingredients:
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300g Gluten free ginger-nut biscuits
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75g unsalted butter
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400g full-fat cream cheese, at room temperature
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300g mascarpone, at room temperature
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200g icing sugar, sifted
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1 tsp vanilla extract
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1tbsp OMGTea’s AA Grade Matcha
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200g each of raspberries, blueberries and red currants to decorate
Method
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Place the ginger-nut biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
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Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in spring-form or loose-bottomed tin. Chill in the refrigerator while you make the topping.
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Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the sifted matcha and icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
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Cover with cling film and chill in the fridge for at least four hours.
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When ready to serve, decorate the top of the cake with raspberries, blueberries and redcurrants. Release the catch of the spring-form tin carefully, then slice and serve.
