Monday, 18 August 2014

Green Tea Cheesecake

My daughter is a fan of anything made of green tea. Cheese is also another one of her favourite ingredients so when I saw this green tea cheesecake recipe, I knew she was definitely going to love it!

Green Tea Cheesecake

150g Digestive Biscuits, crushed
35g Butter, melted
Sesame Seeds
250g Cream Cheese
60g Sugar
2 Tbsp Lemon Juice
100g Plain Yoghurt
1 cup Cream, whipped
15g Gelatine Powder, dissolved in 50ml Warm Water
1 tsp Matcha Powder, plus 1/4 tsp extra

1) Mix biscuits and butter and press into base of a 20 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.

2) Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix together gently.

3) Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.

4) Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and smoothen the surface.

5) Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.

6) Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. You can make any patterns on the surface as you wish. Refrigerate for 2 hours before serving.

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