• Prep Time: 4 hours
  • Cook Time: 3 hours

Number of servings

Black tea sponge cake Ingredients

  • 2 eggs
  • Low-gluten flour 55g (or 10g soymilk okara powder + 15g almond flour)
  • Black tea powder 4g
  • Monk fruit sweetener 50g
  • Melted butter 10g
  • Milk 10g

Lemon tea baked cheesecake Ingredients

  • Cream cheese 150g
  • Black tea powder 6g
  • Sugar 40g
  • 1 egg
  • Cream 30g
  • Half a Sunkist lemon (lemon juice + lemon peel 20g)

Lemon non-baked mascarpone mousse Ingredients

  • Mascarpone cheese 140g
  • Cream 100g
  • Sugar 30g
  • Gelatin sheets 5g
  • Half a Sunkist lemon (lemon juice + 20g lemon peel)

Black tea sponge cake


  1. Gently beat the room temperature eggs, add sugar and beat at high speed with the hand mixer. Whisk until the mixture turns into an off-cream color.
  2. Lift the mixer and swirl a number 8 on the surface of the batter with the dripping mixture. It is whisked enough when the pattern is visible and disappears after 2-3 seconds.
  3. Add sifted flour and black tea powder in two batches. Fold gently forming a letter J with a spatula.
  4. Gently add melted butter and milk (or soy milk, coconut milk) and mix well.
  5. Pour the batter into a cake mold, gently tap the mold to remove any large air bubbles. Bake at 150 degrees for 30 minutes. Let cool and cut into two slices crosswise.

    - Put the eggs into warm water and beat them, which can speed up the beating speed and make the

Lemon tea baked cheesecake


  1. Let the cream cheese sit at room temperature for 1 hour to soften. Beat until creamy, then add sugar and beat again until the sugar dissolves.
  2. Combine eggs, black tea powder, cream, lemon juice and lemon peel. Mix until smooth and sift the mixture.
  3. Place the black tea cake slices in the bottom of the cake mold. Pour in the cheesecake filling, and bake at 15-degrees for 20 minutes. Let cool.

Lemon non-baked mascarpone mousse


  1. Soak the gelatin sheets until soft.
  2. Combine the mascarpone cheese, sugar and cream respectively, and mix until creamy.
  3. Stir and mix in the lemon juice and gelatin swiftly.
  4. Spread 2/3 of the mascarpone mousse on the baked cheesecake. Refrigerate for at least 3 hours. Store the remaining mousse in the refrigerator.

    - Mascarpone cheese is a softer and creamier option, alternatively you may use 100 grams of cream cheese instead.

Cake Assembly


  1. Spread the remaining mascarpone mousse evenly around the edges of the cake.
  2. Cover the surface of the cake with crumbs of the black tea sponge cake. Refrigerate it for at least 3 hours before consuming.

    - Freeze the cake for 2 hours and it will taste like ice cream!