Westlake Emerald Cheesecake

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Serves 8

250g cream cheese (softened)

100g plain yoghurt

100g whipped heavy cream
1 can condensed milk

2 tsp Westlake Emerald tea leaves

2 tbsp lemon juice

150g crushed biscuits (malt biscuits work well)

40g softened butter

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• Grind Westlake Emerald tea leaves in spice grinder.

• Mix biscuits and butter and press into bottom of 24cm round springform cake tin.

• Mix together cream cheese, condensed milk, tea, lemon juice and yoghurt until smooth.

• Fold in whipped cream.

• Pour mixture into cake tin over biscuit base. Spread and smoothen top with a rubber spatula.

• Refrigerate overnight or for at least 2 hours before serving.

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