Matcha cheesecake with ube swirl

Method

• step 1

  Butter the base of a 20cm springform tin and line with baking paper. Blitz the digestives to a fine crumb using a food processor. Tip into a medium bowl, then stir in the melted butter until the mixture has the consistency of wet sand. Press into the tin using a spoon, making sure it is well packed down into an even layer, then chill while you make the filling.

• step 2

  Put the cheese, sugar and cream in a large bowl, and whisk using an electric whisk for 3-4 mins until aerated and smooth.

• step 3

  Divide the mixture evenly between two medium bowls. Sift the matcha over one of the bowls and whisk using an electric whisk until evenly green and smooth. Pour the ube extract into the second bowl and mix using a spatula until evenly purple and smooth.

• step 4

  Alternately dollop the matcha and ube fillings into the tin, trying not to mix them too much. Once all the filling has been added, give the tin a firm tap on a worksurface to help level it out, then gently smooth the surface using the back of a spoon or palette knife, creating little swirls on top. Do this gently – you want a marbled effect but don’t want to combine the colours too much or it can become muddy looking.

• step 5

  Chill for at least 3 hrs or overnight. When you’re ready to serve, slice into thick wedges.