GREEN TEA CHEESECAKE
Provided by Sachie Nomura
Categories Cake Tea Dessert Bake Kid-Friendly Cream Cheese Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
- Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
- Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
- Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
- Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
- Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.
GREEN TEA MOUSSE CHEESECAKE
Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.
Provided by Erika
Categories World Cuisine Recipes Asian Japanese
Time 7h21m
Yield 12
Number Of Ingredients 13
Steps:
- Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
- Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
- Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 27.4 g, Cholesterol 134 mg, Fat 32.6 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 19.6 g, Sodium 207.5 mg, Sugar 20 g
GREEN TEA CHEESECAKE
I like cheesecake and here is my twist on this traditional dessert.
Provided by Geoffry Le Cher
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. For cake:
- 2. Preheat oven to 375°F.
- 3. In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
- 4. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
- 5. Place pan in oven and 'blind bake' for 20 minutes. Remove from oven and allow to cool.
- 6. Reduce oven to 325°F.
- 7. Wrap outside of pan tightly with several layers of heavy-duty foil.
- 8. Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
- 9. Add eggs 1 at a time, beating until incorporated after each addition.
- 10. Beat in green tea until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
- 11. Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature.
- 12. Refrigerate uncovered overnight.
- 13. For Sauce:
- 14. Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
- 15. Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
- 16. Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
- 17. Service:
- 18. Cut around pan sides to loosen cake; remove sides. Cut cake into wedges. Spoon syrup onto plate and set cake wedge onto plate. Garnish cake with some blackberries, raspberries and mint.
GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE
Provided by Elizabeth Falkner
Categories Cake Tea Mixer Berry Cheese Dessert Cream Cheese Raspberry Mint Fall Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For cake:
- Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
- Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- For tisane:
- Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
- Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
- *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
- **Green tea powder is available at Japanese markets.
GREEN TEA CHEESECAKE
This is classic New York cheese cake with a Japanese twist. I got the Nutty Rice Cereal for the crust at my local health food store. If you can't find it, any sort of puffed rice cereal should work (though the less ingredients that are in it, the better). A more traditional cheese cake crust could also be used, but I believe that the rice compliments the green tea far better than graham crackers.
Provided by JTL9000
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Crush the cereal.
- Put in a medium bowl and add the sugar.
- Melt the butter and combine with the dry ingredients.
- Mix well.
- Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take).
- Refridgerate while you make the filling.
- Preheat the oven to 350°F.
- In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest).
- Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps.
- Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking.
- Cook for 1 hour and 15 minutes or until the surface is lightly browned.
- Take the cheese cake out of the oven and allow it to cool.
Nutrition Facts : Calories 550.3, Fat 40.4, SaturatedFat 24.7, Cholesterol 192.7, Sodium 287.6, Carbohydrate 39.9, Fiber 0.1, Sugar 32.9, Protein 9.3
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- Beat the cream cheese on medium speed until very smooth. The cream cheese MUST be at room temperature.
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