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Lemon Cheesecake and Matcha Tea

ingredients

servings

8

Bifidus limone Sojasun

800 oz

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Crema di soia vegetale Sojasun Cuisine

100 oz

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Pistachio grain

to taste

Iodized salt

to taste

Matcha powder

20 oz

Baking powder for desserts

1 unit

Egg, yolk

2 unit

Isinglass

9 unit

Icing sugar

80 oz

Type 00 wheat flour

175 oz

Desserts from Italy

Lemon Cheesecake and Matcha Tea

Lemon Cheesecake and Matcha Tea

with gluten with eggs with fish with nuts

ready in

1 hour 45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon Cheesecake and Matcha Tea

Delicious recipe with delicious soybean ingredients, rich in calcium and protein source.

Lemon Cheesecake and Matcha Tea step 1

step 1

Mix flour with yeast and salt. Add the yolks with sugar and add, mixing, flour, matcha tea and Sojasun Cuisine until you get a soft dough.

Lemon Cheesecake and Matcha Tea step 2

step 2

Make a ball, cover it with the film and put it in the fridge for 1 hour.

Lemon Cheesecake and Matcha Tea step 3

step 3

Preheat oven to 160 °. Stir the dough for 1 cm thick on the bottom of a pan and cook for 20 minutes.

Lemon Cheesecake and Matcha Tea step 4

step 4

Then dissolve the sheets of fish glue in cold water and mix until you get a homogeneous jelly.

Lemon Cheesecake and Matcha Tea step 5

step 5

Pour Bifidus Lemon into a thick bottom dish, heat it without boiling and add gelatine.

Lemon Cheesecake and Matcha Tea step 6

step 6

Then let it cool everything. Pour the lemon cream on the cookie bottom and put in the refrigerator for 2 hours. Finally, drizzle with pistachio grain.

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