150g  DLA Ivana 30% White Chocolate
10g  Matcha
400g  Cream cheese
100g  Powdered sugar
400g  Fresh cream
20g  Condensed milk
4  Whole eggs
1  Egg yolk

Bring the cream cheese to room
temperature.
Beat the whole eggs and egg yolk together.
Line a molder with parchment paper.

1. Put 100g of fresh cream and Ivana 30%
White Chocolate in a heat-resistant bowl.
Heat in a microwave to melt the white
chocolate. Sift matcha powder in with a
strainer and mix well until smooth.

2. In a separate bowl, add cream cheese
and powdered sugar and mix. Add the
eggs little by little and mix well each time.

3. Add fresh cream and condensed milk
and mix, then add the matcha ganache
and mix.

4. Pour into the molder while filtering
through a sieve.

5. Bake in an oven preheated to 230° for
about 30-35 minutes until the center of
the cheesecake waves when shaken.

6. Refrigerate overnight.