INDIVIDUAL LEMON CHEESECAKES WITH MATCHA SOUR CREAM

INGREDIENTS

 

200 G Wholemeal butter biscuits

125 G

Melted butter
1/2 TL Salt
5 Eggs
600 G Cream Cheese
170 G Sugar
Grated zest of one lemon
300 G Sour cream
2 TL Ceremonial Matcha Hikari

NUTRITIONAL INFORMATION

 

JOULE: 2186 kJ
CALORIES: 522 kcal
FAT: 27 g
CARBOHYDRATES: 61 g
PROTEIN: 6 g

 

PREPARATION METHOD

  1. Preheat the oven to 150 °C. Grease a springform cake tin (Ø 25 cm).
  2. Crumble up the biscuits or grind finely with a stick blender, then beat together with the butter and sugar. Spoon the biscuit mix inside the cake tin and spread out firmly.
  3. Beat together the eggs, cream cheese, sugar and lemon zest with an electric whisk to form a smooth mixture, and spread it out over the biscuit mix in the cake tin. Bake the cake for 40 to 45 minutes, then remove from the oven and leave to cool for 20 minutes.
  4. Mix together the sour cream, 2 tbsp sugar and aiya Matcha, then spread it out over the cake and bake for a further
    10 minutes.

Allow the cake to cool completely and then refrigerate, prefer- ably overnight. Place a biscuit cutter with a 5 cm diameter in hot water and use it to cut out little cakes from the big cake.

FOR: APPROX.10 Pieces | PREPARATION TIME: APPROX. 1 HOUR, COOLDOWN TIME EXCLUDED

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