Place shortbread cookies in a food processor and blitz until fine. You can also crush cookies with a rolling pin in a ziplock bag. Add melted butter and blitz again to combine with shortbread cookies.
Press the crust mixture into the base of a 22 cm springform baking ring. Place in the fridge for at least 30 min. Meanwhile, prepare your filling.
Place the cream cheese, sugar, sour cream, and matcha tea powder into a bowl. Mix by folding in, until ingredients are well blended together. You don’t need to use a mixer; spatula is good enough.
In a separate bowl beat whipping cream until stiffen. Begin to carefully fold the whipped cream into the cream cheese mixture while adding the vanilla extract and lemon juice gradually.
Transfer the cream mixture into the baking ring on to the shortbread base and spread evenly with a spatula.
Refrigerate the covered cheesecake for at least 5 hours. But I highly recommend overnight.
Once set, carefully use a knife to separate the cake from the inner lining of the springform ring to allow easier removal.
Decorate your cheesecake with cocoa powder and your choice of fruits.
