Matcha Cheesecake

• 150 g butter biscuits
• 55 g butter

• 300 g cream cheese
• 1 lime
• 500 g cream cheese
• 1 Pack of Bourbon Vanilla Sugar
• 120 g sugar
• 50 g flour
• 5-6g matcha

For the base, roughly crumble the shortbread biscuits and grind them finely in a food processor or mixer. Melt the butter in a saucepan over a low heat. Remove the pan from the heat, add the biscuit crumbs to the butter and stir thoroughly. Work everything together with your hands or the dough hook of the hand mixer until it is evenly crumbly.

The base of a cake ring (Ø 24–26 cm) Line with baking paper. Spread the crumb-butter mixture evenly and press down lightly. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160).

For the cream , wash the lime in hot water, grate some of the peel, then halve and squeeze it. Put the cream cheese, quark, 3 tablespoons of lime juice, some lime peel, vanilla sugar, matcha and sugar in a mixing bowl. Mix with a whisk or hand mixer until the cream is smooth. Put the flour in a fine sieve, sieve it evenly over the cream and stir in thoroughly. Pour the cheesecake cream onto the base and smooth it out.

Then let the cheesecake cool in the tin in the fridge for at least 2 hours - and your matcha cheesecake is ready.