INDIVIDUAL LEMON CHEESECAKES WITH MATCHA SOUR CREAM
|200 G||Wholemeal butter biscuits|
|600 G||Cream Cheese|
|Grated zest of one lemon|
|300 G||Sour cream|
|2 TL||Ceremonial Matcha Hikari|
- Preheat the oven to 150 °C. Grease a springform cake tin (Ø 25 cm).
- 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.
- 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.
- Mix together the sour cream, 2 tbsp sugar and aiya Matcha, then spread it out over the cake and bake for a further
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