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Cheese Cake with berries

Cheese Cake Matcha

Put the butter biscuits into a freezer bag and crumble them with a rolling pin. Line the baking tin with a diameter of 20cm with baking paper and melt the butter i a pot. Mix the biscuit crumbles with the butter and press it down on the bottom of the baking tin. Allow to set in the refrigerator for 30 minutes.

Beat the eggs with sugar and vanilla sugar well until fluffy. Stir the curd cheese, the ricotta, the juice of the half lemon and the matcha powder for several minutes. Put the cheesecake mass on the cake base in the baking tin. Bake it with 170°C for 50-60 minutes with the setting “circulating air”.

Remove the cake from the tin and refine it with fresh berries and icing sugar. (Recipe by Food Blogger Cooking Catrin)

For a baking tin with Ø 20cm:

  • 2 tbsp Matcha Powder
  • 150g butter biscuits
  • 80g butter
  • 500g curd cheese
  • 200g ricotta
  • 6 tbsp sugar
  • 4 eggs
  • 1 pkg vanilla sugar
  • 1/2 lemon