- 250g gluten free digestive biscuits
- 100g unsalted butter
- 500g lactose free cream cheese
- 150g caster sugar
- 2 large eggs
- 1 tbs lemon juice
- 50g lactose free sour cream
Grease and line an 18-20 cm cake tin.
Break then crush the biscuits until most of them look like sand, i like to keep a few larger crushed pieces for texture. Melt the butter then add it to the biscuit crumbs and mix well until combined. Press crumbs to cover base and walls of tin.
Preheat oven to 180 °C.
Beat cream cheese, lemon juice and sour cream until combined and smooth. Add eggs, one at a time, beating well after each addition.
Split cheese mixture into 3 bowls aprox. 50% in one bowl, 40% in another and the rest in the last bowl. Whisk 2 teaspoons of matcha with cold water then add half into the second bowl of cream cheese mixture and the rest in the third. Mix well to combine.
Pour most of the white cream cheese from the first bowl into the tin, them the whole light green second bowl, then in random dollops of the third bowl and the remainder from the first. Using a toothpick to create swirls.
Pop in the oven and bake for 45 minute or until it passes the skewer test. Insert a clean wooden skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for a few more minutes. You will sometimes get cracks, do not worry as these will seal when the cheesecake cools down. When done, take out of oven but leave to cool at least an hour before removing it from the tin.
Decorate with matcha powder and fruit.