Chef Time!

Chef Time!

Saturday, December 24, 2011

Japanese Green Tea Cheesecake

Just recently, I was asked to publish a recipe of my Japanese Green Tea Cheesecake. I can't turn down a hungry fan in dire need of one of my cheesecake, so here it is Cecy Baez Gamez.
You can also download my eBook "Cheesecakes Galore" at www.smashwords.com along with many other cookbooks. Or you may go to your online bookstore and order my cookbook titled "A Sinful World of Cheesecakes".



1 (4.8 ounce) package graham crackers, crushed
2 tbsp. sugar
3 tbsp. butter, melted

2 tbsp. green tea powder (matcha)
½ c. warm water
2 tbsp. unflavored gelatin
½ c. cold water

2 c. whipping cream
2 (8 ounce) packages cream cheese, at room temperature
½ c. white sugar
1 tsp. vanilla
¼ c. honey
2 eggs

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, ½ 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.

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