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Delicate mini cheesecakes infused with matcha green tea, lightly flavoured with lemon and topped with mascarpone cream and raspberries. They can be prepared a day ahead, including the cream topping, and stored in the refrigerator without losing any of their appearance or texture. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Makes 12 mini cheesecakes.<\/span><\/p>\n

Ingredients for the mini matcha cheesecakes:<\/span><\/p>\n

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• 6 heaped tablespoons chocolate sandwich biscuits with chocolate filling, finely crushed (using a food processor or rolling pin) until sandy in texture<\/li>\n
• 600 g curd cheese, triple-ground<\/li>\n
• 50 ml double cream<\/li>\n
• 3 large eggs<\/li>\n
• \u2154 cup caster sugar<\/li>\n
• 2 teaspoons potato starch<\/li>\n
• 2 teaspoons matcha powder, sifted<\/li>\n
• finely grated zest of 1 unwaxed lemon<\/li>\n
• 12 raspberries, or more (fresh or frozen, thawed and drained on kitchen paper)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Prepare a 12-hole muffin tin and line it with paper cases (mine were approximately 1 cm taller than the muffin tin cavities). Place about half a tablespoon of crushed biscuits into the base of each paper case and spread evenly.<\/p>\n

  Place the curd cheese, double cream, eggs, sugar, matcha powder, potato starch and lemon zest into the bowl of a stand mixer. Mix until smooth and combined. Do not overmix, as this will introduce too much air into the cheesecake mixture. Divide the cheesecake mixture evenly between the paper cases.<\/p>\n

  Bake at 160\u00b0C for approximately 25\u201328 minutes. Remove from the oven, allow to cool completely, then chill in the refrigerator.<\/p>\n

  Ingredients for the macarpone cream:<\/span><\/p>\n

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  • 2 egg yolks<\/li>\n
  • 3 tablespoons caster sugar<\/li>\n
  • 250 g mascarpone, chilled<\/li>\n
  • 1 tablespoon lemon liqueur<\/li>\n<\/ul>\n

    Place the egg yolks and sugar into the bowl of a stand mixer and whisk until pale, thick and fluffy. Add the chilled mascarpone in two additions, mixing until smooth after each addition. Add the lemon liqueur and mix until combined.<\/p>\n

    Once the cheesecakes have chilled, arrange raspberry pieces on top of each one. Pipe or spoon over the mascarpone cream and dust lightly with additional matcha powder.<\/p>\n

    Store the mini matcha cheesecakes in the refrigerator.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Delicate mini cheesecakes infused with matcha green tea, lightly flavoured with lemon and topped with mascarpone cream and raspberries. They can be prepared a day ahead, including the cream topping, and stored in the refrigerator without losing <\/p>\n","protected":false},"author":1,"featured_media":4612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56,58],"tags":[121,104,113,404,108,162,109],"duration":[],"tag_group":[],"class_list":["post-4610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cheesecakes","category-mini-cheesecakes","tag-curd-cheese","tag-double-cream","tag-egg-yolks","tag-limoncello","tag-mascarpone-en","tag-matcha-en","tag-raspberry"],"acf":[],"yoast_head":"\n