No-bake matcha cheesecake

Ingredients (for 6-inch round mold (loose bottom)):

1. Crumble digestive cookies with food processor and mix with melted butter. Pour it into the mold, make it as flat as you can and put into the fridge to set.

2. Pour gelatin powder onto 2 tablespoons of water. Wait for 10 min until resolve.

3. Put room temperature cream cheese, matcha powder, lemon juice into a big bowl. Put the bowl onto a double boiler and blend until smooth. Set aside to cool a little bit.

4. Pour the resolved gelatin into the matcha cheese mixture, whisk until fully incorporated.

5. Pour into the mold, smooth up the top and refrigerate for at least 4 hours or overnight.

6. Using a hot towel or a hair dryer to help demold the cake.

7. Cut and serve!