Cheesecake with green tea "Miss Dammann" : recipe

Biscuit base ingredients
■ 250g shortbread biscuits
■ 110g butter

Cheesecake filling ingredients
■ 400g single cream
■ 50g Miss Dammann tea
■ 3 gelatine sheets
■ 250g mascarpone
■ 130g cream cheese (St Môret or Philadelphia)
■ 120g icing sugar

Passion fruit jelly ingredients
■ 125ml orange juice
■ 2 tsp passion fruit pulp
■ 1 tbsp granulated sugar
■ 2 gelatine sheets

Biscuit preparation
■ Butter the cake tin.
■ Blend the biscuits in a mixer, then add the melted butter.
■ Spread the biscuit mixture evenly across the bottom of the cake tin.
■ Place in the fridge for 30 minutes.

Cheesecake filling preparation
- Simmer the cream in a pan, then remove from heat, add the tea and leave to infuse for 3 minutes.
- Filter the cream through a sieve then leave in the freezer for 30 minutes.
- Place the gelatine sheets in a bowl of cold water for 5-10 minutes.
- Remove the cream from the freezer and add 50g of mascarpone, then whip into light peaks.
- Mix the rest of the mascarpone with the cream cheese and icing sugar.
- Soften the gelatine and melt in the microwave, then add to the mascarpone, cream cheese and icing sugar mixture.
- Finally, add the whipped cream. Pour the mixture over the biscuit base and leave to chill in the fridge.

Passion fruit jelly preparation
- Place the gelatine sheets in a bowl of cold water for 5-10 minutes.
- Boil the orange juice with the passion fruit pulp and sugar.
- Remove from the heat and add the gelatine sheets before leaving to cool.
- Once cool, pour the mixture over the cheescake and return to the fridge.
- Remove the cheesecake from the tin after 5-8 hours.