Matcha
Cheesecake
Ingredients for one cake:
| 16 | spice speculoos biscuits
(or any other biscuit) |
| 2 tbsp | sugar |
| 2 tbsp | butter |
| 700 g | cream cheese |
| 120 g | natural yogurt |
| 1 tbsp | Matcha Shizuoka |
| 300 g | sugar |
| 4 | eggs |
| 1 pinch | of salt |
| 1 tbsp | icing sugar |
| 1 tsp | vanilla extract |
| 50 g | pistachios, chopped |
Preparation | 1 | Preheat the oven to 175°C. Put the biscuits in a freezer bag and crush them with a rolling pin. | | 2 | Melt the butter in a small saucepan. Mix the biscuit crumbs with the melted butter and sugar in a bowl. | | 3 | Then put the mixture into a springform tin and press it down with your hand. Bake for 10 minutes in the oven, then leave it to cool. | | 4 | In the meantime, use a hand mixer to mix the matcha powder with 2 tablespoons yoghurt to begin with until it is creamy. | | 5 | In a large bowl, mix the cream cheese with the matcha and yoghurt mixture, the remaining yoghurt and the sugar until it is creamy. Gradually add the eggs, the vanilla extract and a pinch of salt. | | 6 | Then put the mixture into the springform tin and bake the cake for 45 minutes. It may be slightly softer in the center. Then leave the cake to cool and let it rest in the fridge for 1 hour. Garnish with the chopped pistachios before serving. | | See more delicious recipes 
Canadian winter latte |
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