Matcha Cheesecake Dessert

Preheat the oven to 160℃.

Process all the cheesecake ingredients until smooth. If you don’t have food processor or blender, mix all ingredients very well using electric beater or hand mixer.

Place 6 ramekins or serving cups in the roasting pan. Pour the mixture into the ramekins, then pour boiling water to the pan about 1cm deep.

Bake for 40 minutes or until just set. Allow to cool completely. I recommend to chill in the fridge when cool enough.

To make Muscovado Syrup, mix 2 tablespoons Muscovado (dark brown sugar) and 1 tablespoon Hot Water in a heat-proof bowl. Bring to the boil in the microwave and allow to cool. *Note: The syrup will thicken when it cools.

Decorate the Cheesecake Dessert with whipped Cream, Walnuts and Muscovado Syrup.