• From tea to dessert
• Easy and quick iced tea recipes
• Brownie with salted caramel tea sauce

Ingredients

• 900g of cream cheese (Philadelphia type)
• 300 g of sugar
• 18 cl of milk
• 4 eggs
• 25 cl of sour cream
• 2 to 3 tablespoons of Matcha green tea powder
• 2 to 3 tablespoons of lemon juice
• 1 tablespoon of flour
• 1 packet of speculoos or dry biscuits (for the base)

The biscuit dough

• Preheat the oven to 300°C (575°F). In a bowl, break the biscuits into crumbs.
• Add the butter
• Pour the mixture into the bottom of the springform pan and press it down firmly.
• Place in the freezer to harden the biscuit layer.
• Mix the cream cheese and sugar until smooth.
• Add the milk, then the eggs one by one.
• Add the sour cream, matcha green tea powder, and lemon juice.
• Add the flour until the consistency is smooth.
• Remove the mold from the freezer and pour the filling over the biscuit layer.
• Bake at 300°C for 1 hour with a small pot of water inside to prevent cracking.
• Turn off the oven and leave the cake to cool inside with the door closed for 5 to 6 hours.
• Then leave to rest in the refrigerator for at least 12 hours.

Decorate the cake