Matcha Cheesecake


  • 300g Gluten free ginger-nut biscuits

  • 75g unsalted butter

  • 400g full-fat cream cheese, at room temperature

  • 300g mascarpone, at room temperature

  • 200g icing sugar, sifted

  • 1 tsp vanilla extract

  • 1tbsp OMGTea’s AA Grade Matcha

  • 200g each of raspberries, blueberries and red currants to decorate


  1. 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.

  2. 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.

  3. 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.

  4. Cover with cling film and chill in the fridge for at least four hours.

  5. 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.