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MATCHA LIME CHEESECAKE BITES
![MATCHA LIME CHEESECAKE BITES](https://molinavanilla.com/uploads/recipes/THUMB matcha lime bars recipe vainilla molina.jpg)
Ingredients
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1/8 cup milk
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1/8 cup vegetable oil
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1/3 cup flour
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2 eggs
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2 tbsp sugar
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1 tsp lime juice
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A big splash of Vainilla Molina
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1 cup cream
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1/5 cup sugar
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¾ cup cream cheese
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1 tsp jelly
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7 tsp water
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1 ½ tsp matcha powder
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2 tsp milk
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1 ½ tsp lemon juice
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Lemon zest
Base:
Cheesecake:
Directions
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First, separate egg whites and leave them in a container in fridge so they turn cold.
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In another bowl, mix vegetable oil with milk and add flour and egg yolks. Set aside.
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Preheat oven to 302 °F / 150°C and line a baking tray with waxed paper or a baking mat.
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Take container with egg whites out of fridge and add lemon juice, a big splash of Vanilla Molina and sugar, and beat until soft peaks form.
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Pour flour mixture over beaten egg whites and stir until combined. Transfer mixture to baking sheet, flatten and bake for 20 minutes.
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Remove from oven and let cool on a rack to room temperature. Then, with a spatula, peel off dough and remove wax paper. Using a cookie cutter, shape several small bases from dough and set aside.
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Beat heavy cream with sugar until stiff.
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In a separate bowl, beat cream cheese until smooth and then add whipped cream to integrate.
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Hydrate gelatin in cold water and heat it in microwave until melted.
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Take a few tablespoons of cream mixture to integrate with melted gelatin and then pour this mixture into remaining cream, combining well.
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Stir matcha powder with 2 tsp milk and add 1 cup cream mixture and set aside.
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To rest of cream mixture, add lemon juice. Stir well and set aside.
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Place baked bases in your silicone mold and fill half of mold with matcha mixture. Place mold in fridge for 15 minutes or until set.
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When it is solid, remove and fill rest of mold with lemon juice cream mixture, sprinkle a little lemon zest and put it back in fridge for 2 hours.
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Once ready, carefully unmold and serve.
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Enjoy!
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