• Before you begin all the steps below, you should now leave the cream cheese in room temperature and line a 6” mould. In the video, I used baking paper and I made it extra tall. If you invest in thick clear cake collar, you will be able to have a nicer round shape, as baking paper tend to wrinkle a bit as you pour the filling in‼️Also, turns out the “extra tall” is not required as well, I would make it just 2cm taller than the mould.

Reb Bean Layer

• Cover the red beans with 35ml water (or enough to cover the beans is fine), bring it to boil for 10 mins.
• Drain the red beans out, put them into 300ml water, bring it to boil and keep it on low heat for 1 hr.
• Add just enough water to cover the gelatine to dissolve if you make the other components.
• Add a pinch of salt and sugar, mix well and put it on medium heat for 10 mins.
• Put the red bean mixture into a large bowl, add water and the dissolved gelatine, mix well and pour the mixture into a 5” mould.
• Place this in the fridge while you make the other components.

Matcha Cheesecake Base

• Mix together the melted butter, crumbled digestive biscuits (please use a blender or a zip bag to make the biscuit crumbs…I was so wrong not to lol).
• Press them into the bottom of a 6” mould.
• Place this in the freezer while you make the filling.

Matcha Cheesecake Filling

• Bring cream to a simmer.
• Add in white chocolate chips as the cream simmers, mix well.
• Remove the pot from heat and add the remaining cream in, mix well.
• Set aside to cool down completely.
• Put cream cheese into a bowl and place it over a bowl of hot water (my secret double boiler…), gently squash the cream cheese.
• Add sugar into cream cheese once it melts.
• 7Add just enough water to cover the gelatine to dissolve it.
• Place dissolved gelatine over a bowl of hot water and whisk until it becomes liquid.
• Add the liquidised gelatine into the cream cheese mixture.
• Set aside for later use.
• Beat white chocolate cream at low speed.
• Stop when you start to see trails, don’t overbeat it!
• Add the white chocolate cream into cream cheese mixture, mix well.
• Pour 20% of the cream cheese mixture into a clean bowl (this is for the white layer).
• Mix sifted matcha powder and cream together and add it into the big bowl of cream cheese (the 80% bowl, this is for the matcha layer), mix well.

First Assemble

• Get the biscuit base out, pour in half of the matcha cream cheese mixture
• Gently put the Adzuki layer in
• Cover it with the remaining half of the matcha cream cheese mixture
• Pour the white cream cheese layer on top
• Gently flatten the surface with a spoon
• Place this in the freezer while you make the filling.

Matcha Glacage

• In a pot, add sugar, matcha powder (sifted) and water, mix well and bring it to medium heat
• Add just enough water to cover the gelatine to dissolve it
• Use a sieve to sift the matcha cream, mix dissolved gelatine and matcha cream together

Final Assemble

• Take the cake out from the freezer
• Pour the matcha glacage on top of the cake using a sieve
• Place this in the fridge and let it sit for 5 hours (best overnight)