This is super creamy and velvety smooth cheesecake made with green matcha tea and ginger flavoured base. Easy and straight forward recipe for delicious treat!
To make the base, butter and line baking tin with baking parchment. Put 150g of vegan digestive biscuits in a plastic food bag and crush it to crumbs using rolling pin. Transfer the crumbs into medium bowl and pour over the melted butter. Mix well, then tip the mixture into baking tin and press it firmly into the base to create an even layer. Place in the fridge for at least 30 minutes so it can firm up.
To make filling, place cashews in a small pan of water and bring to boil. Cook for 20 minutes, then set aside to cool a bit.
Once cashews have cooled slightly, place all the ingredients into a food processor or blender and blend until completely smooth.
Pour the filling into cake tin and smooth it over with spatula or the back of dessert spoon. Leave to set in the fridge overnight.
Top the cheesecake with some fresh strawberries and dark chocolate flakes, or any other toppings of your choice. Enjoy!