140g digestive biscuits, crushed
2 tablespoons caster sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder
120ml warm water
2 tablespoons gelatin powder
120ml cold water
475ml whipping cream
450g cream cheese, at room temperature
100g caster sugar
1 teaspoon vanilla essence
4 tablespoons honey
Combine the digestive biscuit crumbs with
2 tablespoons of sugar in a mixing bowl.
Drizzle in the melted butter & mix until
Press into the bottom of a 23cm spring form
cake tin lined with greaseproof paper, set aside.
Stir the tea powder into the warm water, set aside.
Sprinkle the gelatin over the cold water, set aside.
Whip the cream to stiff peaks, set aside.
Beat the cream cheese, 100g sugar, vanilla &
honey in a clean mixing bowl.
Beat in the eggs one at a time until evenly blended.
Cook the gelatin mixture in the microwave until melted.
Beat the gelatin and tea into the cream cheese mixture,
then fold in the whipped cream until smooth.
Pour into the spring form tin.
Refrigerate overnight before unmolding & serving.