Ingredients:
150 g digestive biscuits (crushed)
75 g unsalted butter (melted)
300 ml heavy cream (chilled)
200 g cream cheese (softened)
100 g white chocolate (melted)
2 teaspoons matcha powder (sifted)
150 g fresh raspberries (for topping)
3 tablespoons raspberry jam (slightly warmed)
2 tablespoons sugar
1 teaspoon vanilla extract
Edible gold pearls (optional, for decoration)
Directions:
Start with the base. Combine the crushed digestive biscuits and melted butter in a bowl, mixing until well combined. Press the mixture into the base of individual dome molds or a springform pan. Chill in the refrigerator for 15 minutes to firm up.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue mixing until creamy.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
Divide the filling into two portions. Mix the melted white chocolate into one half, and mix the sifted matcha powder into the other half until smooth and vibrant.
Spoon the matcha layer into the dome molds or pan first, smoothing it evenly. Gently add the white chocolate layer on top, ensuring a clean divide. Tap the molds lightly to remove air bubbles.
Cover and refrigerate for 4-6 hours, or until the cake is fully set.
Once set, carefully remove the cake from the molds or pan. Spoon the warmed raspberry jam over the top and garnish generously with fresh raspberries. Add edible gold pearls for an elegant touch if desired.
Serve chilled and enjoy the delicate combination of matcha and raspberry flavors!
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 30 minutes (including chilling) | Kcal: 320 per serving | Servings: 8
