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Light Matcha Tea Ricotta Cheesecake with Almond Crumble - thepetitecook.com

Light Matcha Tea Ricotta Cheesecake

Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Print Recipe


Almond Crumble:

  • 250 gr almond flour
  • 3-4 tbsp agave nectar

Ricotta filling:

  • 500 gr Ricotta cheese well drained
  • 5 tbsp demerara sugar
  • zest of 1 orange
  • 1 tbsp Matcha tea powder
  • 2 tbsp red currant to decorate
  • 85 % dark chocolate flakes to decorate


  • 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 tbsp 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!