Cheesecake with green tea

Ingredients for 1 servings:

• 10 biscuits (butter)
• 1 tbsp tea (Matcha), Japanese green tea powder
• 200 g cream cheese, room temperature
• 40 g butter, liquid
• 200 g whipped cream
• 65 g sugar
• 1 dash of lemon juice
• 8 g gelatin powder
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

A very fine cake from Japan, for an 18 cm springform pan

Finely crumble the butter cookies, e.g. with a rolling pin. Mix the melted butter with the crumbs and press them into the base of the springform pan. Cover with cling film and refrigerate for 2 hours. Mix the gelatine with the 3 tablespoons of water and let it set. Mix the room-temperature cream cheese with the sugar until creamy, then slowly stir in the whipped cream. Then add the lemon juice. While stirring evenly, add the matcha powder through a sieve. Heat the gelatine in the microwave for 20 seconds at 3/4 power to dissolve it. Mix a little of the cream with the gelatine, then stir this into the cream. Pour the cream into the base of the springform pan and smooth it down. Tap the pan on the work surface a few times to allow air to escape. Refrigerate the cake for three hours. Then carefully remove the cake from the springform pan. It is recommended to use a knife to cut a few millimeters off the top edge of the cake so that the springform pan can be easily removed without sticking.