Recipe for Matcha Cheesecake with Figs

20 cm springform pan. Prepare the cheesecake. Prepare your ring and insert a circle of parchment paper at the bottom. Wrap the sides of the ring with plastic wrap. Crush the cookies and reduce them to crumbs. Melt the butter and add it to the cookies. Mix until you get a grainy dough. Fill the bottom of the pan and press down well with a spoon. Set aside in the refrigerator.

Soak the gelatin sheets in some cold water. Cut the figs into thick slices. Arrange them face down against the mold of the ring and press them together so that they hold each other.

Work the cheese with the sugar in a mixing bowl until you achieve a smooth and homogeneous paste. Add 1 teaspoon of matcha tea. Mix and set aside.

In a saucepan, gently heat some cream and add the squeezed gelatin. Add the remaining oat cream to the matcha cheese mixture, then add the melted gelatin. Mix everything together.

To finish, pour into the mold and let set in the refrigerator for a few hours. At the time of serving, place the remaining figs, cut into pieces, on the cake and sprinkle with matcha powder. Enjoy!