Ripple Cheesecake ( cocoa/ green tea)

 Pan: 6x3 removable bottom pan

** double up the ingredients if using 8inch pan**

•INGREDIENTS • •Crust• 3/4 cup (75g) blanched fine flour 1 1/2tablespoons (20g) sugar

1 tablespoon (15g) unsweetened cocoa powder 3 tablespoons (43g) butter

•Cream Cheese Filling• 250g (8oz) room temperature cream cheese 40g icing sugar (less sweet) 50g plain yogurt 200ml heavy whipping cream 50ml unsweetened almond milk 3 teaspoons (12g) unflavoured gelatine 50ml cold water 8g matcha green tea powder/ cocoa powder 35ml hot water

Methods:

1. Beat the butter and sugar until creamy, then add in flour and cocoa powder. Layer the dough on the pan and bake for 13minutes at 190 Celsius. Let it cold and refrigerate while preparing the cream cheese filling.

2. Mix the cream cheese until creamy and add in sugar until creamy.

3. Add in plain yogurt, whipping cream and milk one by one into cream cheese. Mix well.

4. Dissolve the gelatine in cold water then heat up in microwave for 15 seconds. Mix well in cream cheese.

5. Dissolve the green tea powder / cocoa powder into hot water.

6. Divide the cream cheese into 4 bowls. Mix the cream cheese with different amount green tea/ cocoa. It will give you the different tone of colour.

7. Pour into the pan in the middle following each colour tone.

8. Refrigerate for 4 hours.