125g/4oz/¾ cup blanched almonds, roughly chopped
100g/3½oz/generous ½ cup pitted dates
100g/3½oz/2/3 cup dried blueberries
FOR THE FILLING
4 sheets leaf gelatine/1 tbsp powdered gelatin
500g/1lb 2oz/2¼ cups full-fat cream cheese
100g/3½oz clear honey
2 tbsp caster/granulated sugar
2 tsp vanilla extract
1½ tsp matcha
250g/9oz/1 cup Greek yogurt
150ml/5fl oz/2/3 cup double/heavy cream
fresh blueberries and a pinch of matcha, to decorate
1. Put the almonds, dates and blueberries in a food processor and blend until the ingredients are finely chopped. When you pinch a little of the mixture between your thumb and finger, it should cling together. Tip out into a 20cm/8 inch loose-bottomed tart pan and press down onto the base and slightly up the sides. Make sure the mixture is firmly compacted. Chill while making the filling.
2. Put the gelatine sheets in a bowl of cold water and leave to soak. Beat together the cream cheese, honey, sugar, vanilla and matcha in a bowl until smooth. Beat in the yogurt. Put the cream in a small saucepan and bring just to the boil. Remove from the heat, lift the softened gelatine sheets from the water and add to the hot cream, stirring until dissolved.
3. Pour the cream over the cream cheese mixture and stir well until thoroughly combined. Tip out onto the base and level the surface. Chill for at least 4 hours or overnight until set.
4. Loosen the edges of the cheesecake and remove from the tin. Place on a serving plate and scatter with the blueberries. Sprinkle with matcha to serve.