Green Tea Rare Cheesecake: 抹茶レアチーズケーキ

As I told you that my freezer is packed with load of green tea, but I can't stop buying it, haha.

And I did it again, when my friend went to Kyoto, she asked me what I wanted from Japan, I said without hesitation: Green tea! Because buying good green tea is not easy outside Japan, and if you use it regularly, it will be gone very soon.

I use a lot of it, not only for baking, I drink it too, so it's better to be prepared, right? I love green tea and coffee, and I put green tea into my coffee, it's delicious, or sometime I make green tea milk, or make green tea jelly and cut it into a glass of milk well, when using delicious green tea, it's easier to create yummy menu ^^.

As it can't be kept forever, when you buy good (or delicious one), keep it in cold place (freezer is good), and USE IT!, or the taste and the smell of the green tea won't be as good as you want it to be.

Today, I use it again ^^, but this time I put it in cheesecake. Even there are both cream cheese and cream, you won't be overwhelm by the richness as the yogurt gives the right amount of the tanginess, when the bitterness of the green tea makes this cake so additive. I use only 3 g (2 tsp) of the green tea in the sauce and cheesecake batter, but if you want you can add more (you can use up to 5 g), adjust the amount to suit your taste and your tea.

Recipe: Green Tea Rare Cheesecake

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Green Tea Rare Cheesecake: 抹茶レアチーズケーキ

Make 15x15 cm cake

Base

• 130 g ..................... Digestive biscuits
• 65 g ...................... Melted unsalted butter
• Green tea sauce
• 30 g ..................... Whipping cream
• 2 tsp ..................... Green tea powder
• 10 g ..................... Granulated sugar
• Cheesecake
• 30 ml ..................... Water
• 10 g ........................ Gelatin powder
• 30 g ........................ Whipping cream (A)
• 2 tsp ........................ Green tea powder
• 200 g ....................... Cream cheese (Room temperature)
• ................................. Pinch of Salt
• 80 g ....................... Granulated sugar
• 200 g ....................... Plain yogurt
• 170 g ....................... Whipping cream (B)

Line the base of 15x15 cm pan with baking paper (I use base removable pan).

Crush the biscuits with a rolling pin.

Mix the crushed biscuit with melted butter.

Pour into the prepared pan, press to smooth the top.

Refrigerate until ready to use.

Make green tea sauce.

Sift the green tea into the whipping cream, and mix with granulated sugar.

Set aside while preparing the cheesecake batter.

Make the cheesecake.

Put the gelatin powder into the water.

Let it bloom for at least 5 minutes before using.

Sift the green tea into the whipping cream (A).

Mix until combine.

Beat the cream cheese with salt until smooth, add the sugar and beat until combine.

Put the green tea mixture into the bowl.

Heat the gelatin mixture in a microwave (600W) for 20 seconds, stir to melt the gelatin.

Pour into the bowl.

Beat to combine.

Pour the yogurt into the bowl.

Beat to combine.

Whip the whipping cream (B) until ribbon stage.

Fold 1/3 of the whipped cream into the bowl.

Then fold the rest in 2 additions.

Pour into the prepared pan.

Spoon the green tea sauce on the top of of the cheesecake.

Use a bamboo stick or tip of knife to make marble effect.

Refrigerate at least 2 hours or until set.

Warm the side of the pan.

And remove the cake.

Green Tea Rare Cheesecake: 抹茶レアチーズケーキ