Matcha cheesecake

Grease and line the base and sides of a 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or whizz in a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon, then cover and chill for 20 minutes.

Put 3 tbsp hot (not boiling) water in a bowl; stir in the gelatine until dissolved. Let it stand for 5 minutes. Meanwhile, put the soft cheese, cream and sugar into the bowl of a food processor; whizz until smooth and slightly thickened (2-3 minutes). Add the dissolved gelatine and briefly whizz again, then scoop ½ into a separate bowl and set aside. Whizz the matcha powder into the remaining ½ in the food processor.

Spoon the non-matcha and matcha mixtures alternately over the biscuit base and swirl lightly with chopsticks to create a marbled pattern. Lightly tap the base of the tin on your work surface to level out the cheesecake, then chill in the fridge for 4 hours or overnight until set. When ready to eat, remove the cheesecake from the tin, discard the baking parchment and transfer to a serving plate.