Light Matcha Tea Ricotta Cheesecake

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Decorate with red currant and dark chocolate and serve immediately. Enjoy!