Mix the flour, baking powder and salt. In a stand mixer, whip the egg yolk with the sugar. While stirring, incorporate the flour, Sojasun Cuisine and the matcha tea.
You will end up with a soft dough. Roll into a ball, cover with film and leave to rest in the fridge for at least an hour.
Preheat the oven to 160°C (gas mark 5).
Flour your work surface and roll the dough out to ½ cm thick. Cut out a disc to fit your removable based cake tin.
Line the tin, taking care to cover the edges.
Bake for 20 minutes and leave to cool.
Soak the gelatine in cold water.
Pour the lemon desserts into a thick-based saucepan and heat without bringing to the boil. Incorporate the well-squeezed gelatine or agar-agar.
Leave to cool a little.
Pour the lemon filling onto the biscuit base and leave to set for two hours.
Unmould the cheesecake and sprinkle with pistachio pieces.