-
1
For the crust, mix softened butter and crushed biscuits together and pat down on the bottom of baking paper lined baking tray (24 x 30cm tray).
-
2
Add more butter if the biscuit base is not firm enough or is still crumbly.
-
3
For filling, beat the cream cheese, egg, green tea powder, and lemon juice together in a metal bowl until light and creamy.
-
4
While mixer is still on, pour melted white chocolate into mixture being careful not to pour the chocolate directly on the whisk attachment to avoid splatter.
-
5
Taste mixture, if it is not sweet enough, add caster sugar or more melted white chocolate if desired and beat mixture until well combined.
-
6
Spread mixture over biscuit base using a spoon first to dollop the mixture onto the base evenly spread apart. This will ensure your base doesn't crumble and move while you spread. Then use a spatula to smooth out the top of the cream cheese filling. Don't worry if it doesn't look pretty, it will be covered!
-
7
Bake for 15-20 minutes at 160u00b0C.
-
8
Remove cheesecake from the oven and let it cool for about 5 minutes.
-
9
In a separate bowl, mix the sour cream and 1/4 cup of caster sugar (to taste) together.
-
10
Pour sour cream mixture over cooled cheesecake.
-
11
Bake again for another 10 minutes at 160u00b0C.
-
12
Remove cheesecake from the oven and let it cool before putting it in the refrigerator. Let it chill for at least 8 hours.
-
13
Add fruit toppings of your choice and drizzle white chocolate on top of fruit if desired.
