Directions

1. Step

Crush the cookies in a plastic bag until fine crumbs form. Add 25 g melted butter and mix well. Press the mixture firmly into the bottom of a cake pan to form the base. Set aside.

2. Step

Soak 5 g gelatin sheets in cold water. In a large bowl, mix 200 g cream cheese with 45 g cane sugar until smooth. In a separate bowl, whisk 150 ml heavy cream until slightly thickened. Add it to the cream cheese mixture and combine well. Dissolve the soaked gelatin sheets in 30 g of hot water. Add this to the cream cheese mixture and mix until fully incorporated.

3. Step

Separate 150 g of the cream cheese mixture and set aside. In another bowl, mix 6 g matcha green tea with 50 ml heavy cream until smooth. Combine this with half of the remaining cheesecake mixture. Pour the matcha mixture into the cake pan, spreading it evenly over the base. Add chestnuts (optional) for texture, then let it set briefly in the fridge. Pour the reserved 150 g plain cream cheese mixture over the matcha layer. Smooth the surface and refrigerate until firm.

4. Step

Melt 80 g white chocolate in a heatproof bowl. Stir in 15 g matcha green tea and 30 g unsalted butter until smooth. Transfer the topping to a piping or plastic bag and drizzle it decoratively over the cheesecake.