GREEN TEA AND WHITE CHOCOLATE CHEESECAKE
Posted on: Sunday 20 July 2014 20:11
Posted on: Sunday 20 July 2014 20:11
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Photograph taken by Myra Shimada |
Celebrating Myra's birthday at her lovely home was an experience I'll never forget! The day was filled with lots of laughter and yummy food including Myra's homemade pumpkin udon, smore's cooked on the fireplace in her garden, and green tea white chocolate cheesecake topped with blueberries! I decided to make this cheesecake green tea flavoured (originally vanilla and lemon flavoured) so that it would fit in with Myra's Japanese background. Since she was making udon, I thought "why not?". As well as this, I know all my uni friends love green tea so I thought this cheesecake would be most suitable for the special occasion (-:
This cheesecake recipe originates from a restaurant in Canada, passed down to my mum from a friend. Trust me when I say this cheesecake is simply divine. The creaminess is just right!
I have adjusted the sweetness and overall taste of this recipe so that it is not too sweet, not too heavy and with the lovely green tea flavour, it even leaves a little bit of freshness in your mouth with every bite!
GREEN TEA AND WHITE CHOCOLATE CHEESECAKE RECIPE
Preparation Time: 30 mins
Cooking Time: 30 mins + 8 hrs of chilling
INGREDIENTS
Crust:
- 250g digestive biscuits/”Marie” biscuits crushed
- Approx. 80g butter softened
Filling:
- 500g cream cheese softened
- 1 egg
- 50g white chocolate melted
- Approx. 20g green tea matcha powder
- 1 tbsp lemon juice
- caster sugar (to taste)
Preparation Time: 30 mins
Cooking Time: 30 mins + 8 hrs of chilling
INGREDIENTS
Crust:
- 250g digestive biscuits/”Marie” biscuits crushed
- Approx. 80g butter softened
Filling:
- 500g cream cheese softened
- 1 egg
- 50g white chocolate melted
- Approx. 20g green tea matcha powder
- 1 tbsp lemon juice
- caster sugar (to taste)
Topping:
- 1 cup sour cream
- ¼ cup caster sugar (to taste)
- 1 punnet of blueberries/raspberries/
strawberries (or why not all?) or the flesh of 2 passionfruits
strawberries (or why not all?) or the flesh of 2 passionfruits
- Melted white chocolate which can be drizzled
METHOD
Crust:
1.
Mix
softened butter and crushed biscuits together and pat down on the bottom of baking
paper lined baking tray (24 x 30cm tray).
2.
Add more butter if the biscuit base is
not firm enough or is still crumbly.
Filling:
1. Preheat the oven to 160°C fan forced. Beat the cream cheese, egg, green tea
powder, and lemon juice together until light and creamy.
2.
While mixer is still on, pour melted white chocolate into mixture
being careful not to pour the chocolate directly on the whisk attachment to
avoid splatter.
3.
Taste mixture, if it is not sweet enough, add caster sugar or more
melted white chocolate if desired and beat mixture until well combined.
4.
Spread mixture over biscuit base using
a spoon first to dollop the mixture onto the base evenly spread apart. This
will ensure your base doesn’t crumble and move while you spread. Then use a spatula to smooth
out the top of the cream cheese filling. Don’t worry if it doesn’t look pretty,
it will be covered!
5.
Bake for 15-20 minutes.
6.
Remove cheesecake from the oven and let
it cool for about 5 minutes.
Topping:
1. Mix the sour cream and caster sugar together.
2. Pour mixture over cooled cheesecake.
3. Bake again for another 10 minutes.
4. Remove cheesecake from oven and let it cool before putting it into the refrigerator. Let it chill for at least 8 hours.
5. Add fruit toppings of your choice and drizzle with white chocolate on top of fruit if desired.
Labels: baking, cheesecake, chocolate, green tea