Very Green Tea

4 Meinungen für “Matcha (green tea) cheesecake recipe?”

1. caroline w sagt:
   05.March, 2008 um 4:12 pm

   Matcha Cheesecake —

   Ingredients:

   Crust:
   100g graham crackers
   50g butter (melted)
   1 tablespoon of milk

   Filling:
   250g cream cheese
   200g sour cream
   100g sugar
   2 eggs
   2 tablespoons of all purpose flour
   200cc heavy cream
   4 tablespoons of Matcha
   4 tablespoons of hot water

   1 Make the crust:
   Place the graham crackers in a plastic bag and break into crumbs. In a bowl, mix the graham cracker crumbs with melted butter and milk. Press into the bottom of a cake mold using the back of a spoon.
   2 Make the filling:
   Preheat the oven to 180°C (356F) .
   3 Make the Matcha: first sift Matcha with a tea strainer, put into a bowl, add 4 tablespoons hot water and mix well. Set aside.
   4 In a large bowl, blend the cream cheese with sugar until smooth. Blend the sour cream and then mix in the eggs. Mix in the flour and heavy cream until smooth. Add the Matcha and mix well.*
   5 Pour the filling into the prepared crust though a strainer.
   Bake in the oven at 180°C (356F) for 30 minutes and then bake at 160°C(320F) for an additional 30 minutes.
   Chill overnight.
   *It is best to use an electric blender when mixing these ingredients.

   You can also make this recipe with a food processor. It's faster and easier!

   Put the graham crackers into a food processor and mix until they break into crumbs. Add melted butter and milk, then mix well. Press into the bottom of a cake mold using the back of a spoon.
   Put cream cheese and sugar into the food processor and mix.
   Add sour cream until smooth, then add the eggs, flour, heavy cream and Matcha . Mix well after adding each ingredient.
   Please continue the recipe above at step 5.
   Note: Be sure to scrape the ingredients that splashed up on the inside of the food processor and mix into the dough, so that you won't loose any important ingredients!

   This recipe makes one 20 cm diameter Matcha Cheesecake
   References :

2. ♥♥♥Aphrodite♥♥♥♥ sagt:
   05.March, 2008 um 4:13 pm

   Green tea cheesecake with raspberries and raspberry-mint tisane
   Cake
   1 cup (generous) ground shortbread cookies (about 6 ounces)
   2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
   1/2 cup (packed) fromage blanc*
   3/4 cup plus 2 tablespoons sugar
   4 large eggs
   2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags

   Tisane
   2 1/2-pint containers fresh red raspberries
   2 1/2-pint containers fresh golden raspberries
   1 bunch fresh mint
   Boiling water PreparationFor 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.
   References :

3. ktrb sagt:
   05.March, 2008 um 4:13 pm

   I made one once (I also made a matcha poundcake) and I just added either 3 or 4 tablespoons of the powdered tea to my standard cheesecake recipe. It turned out very well.
   References :

4. h sagt:
   05.March, 2008 um 4:25 pm

   IDK
   References :

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