Blueberry Matcha Cheesecake

Crust Ingredients:

• 2 1/2 Cups Graham Crackers, crushed
• 1/2 cup Butter, melted

Filling Ingredients:

• 500g Cream Cheese, softened
• 150g Sugar
• 150g Whipping Cream, soft peaks
• Juice of half a Lemon
• 2 tbsp. gelatin powder (Knox Brand – 2 sachets)
• 100g Water
• 12g Matcha Powder

Blueberry Compote Ingredients:

• 500g Frozen Klaassen Farms Blueberries
• Lemon 1/2, Juiced
• 30g Maple Syrup
• pinch of Salt

Compote Instructions:

1. Place all Ingredients in a Pot and cook on medium-high for 30min, stirring occasionally to make sure the bottom of the pot does not burn.
2. Mixture will set up as it cools down to room temperature.

Crust Instructions:

1. Mix melted butter and crushed biscuits together (should resemble wet sand) and pat down on the bottom of parchment paper lined Cake Pan (9inch).
2. Bake for 10-15min at 350F

Filling Instructions:

1. Hydrate gelatin with 100g of Water and set aside. In a KitchenAid bowl beat whipping cream until soft peaks and pour into smaller container.
2. In the same bowl (without cleaning) beat cream cheese, matcha powder, lemon juice until light and creamy.
3. Add hydrated gelatin mixture to cream cheese and mix until combined, then gently fold in soft whipping cream, pour into cooled off cookie base and place in fridge until firm enough to cut or overnight.