INGREDIENTS (small 8″ cheesecake)
50 gr. melted butter
100 gr. light cookies (such as bio oatmeal cookies) 100 gr. good quality creamy ricotta (such as La Mucca Nera Brand)
100 gr. Robiola Cheese (a type of cream cheese)
1/2 small carton of plain yogurt
50 gr. fine cane sugar
2 heaping tbsp. powdered sugar
grated rind and juice 1/2 lime or lemon
1 small envelope of plain instant gelatin (8 gr.)
2 tsp. matcha powder
1/2 cup cream whipped to soft peaks
PROCEDURE
1. For the crust grind the cookies in a food processor and mix into the melted butter.
2. Press the mixture into an 8″ alluminum foil lined cake pan, Place in fridge to harden.
3. Beat the cheeses and yogurt together. Then beat in the sugar, rind, lemon/lime juice and matcha powder.
4. Prepare the gelatin according to package directions and fold into the above mixture. (using about 60 ml. water)
5. Beat the whipping cream together with the powdered sugar and fold it into the finished mixture.
6. Pour the mixture into the prepared crust. Cover and chill in fridge for at least 4 hrs. or until the next day.
7. When the cheesecake is firm carefully lift it out of the pan and slide it off the foil onto a serving dish.
8. Dust with a little matcha powder and serve.
