Light Matcha Tea Ricotta Cheesecake
Servings: 8
Calories: 345kcal
Indulgent, light matcha tea cheesecake with almond crumble- ready in 15 minutes only, is the ultimate dessert to impress your guests!
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Ingredients
Almond Crumble:
- 250 g almond flour
- 3-4 tablespoon agave nectar
Ricotta filling:
- 500 g ricotta cheese well drained
- 5 tablespoon demerara sugar
- zest of 1 orange
- 1 tablespoon matcha tea powder
- 2 tablespoon red currant to decorate
- 85 g dark chocolate flakes to decorate
Instructions
- For the ricotta filling, put ricotta in a large bowl and mix with a hand blender until smooth and creamy. Add in orange & sugar and matcha tea powder, and mix through until combined. Put in the freezer at least for 10 min, or until ready to use.
- For the crumble, mix together agave nectar and almond flou. Tip the mixture into a cake tin or baking tray covered with parchment paper, and press firmly down into the base to create an even layer. Bake in a preheated oven to 180C/350F for 5 min,or until golden, then allow to cool and break into crumble.
- Arrange on a plate 2 tablespoon of almond crumble, then with the help of 2 spoons form a quenelle (oval scoop) and arrange on top. Alternatively use an ice-cream scooper.
- Decorate with red currant and dark chocolate and serve immediately. Enjoy!
Nutrition
Calories: 345kcal | Carbohydrates: 22g | Protein: 15g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 53mg | Potassium: 68mg | Fiber: 3g | Sugar: 14g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 2mg