…with green tea cheesecake!
Here are some images and a recipe for green tea cheesecake with mint and raspberries. I coped the recipe from epicurious, and changed the amount of matcha. I also have some suggestions about match as it is kind of a hard thing to find.
Matcha is finely ground green tea leaves. If you want good matcha, go to a specialty tea store and buy some there. DO NOT buy it at trader Joe’s (sorry Joe!). The matcha latte powder or whatever the have going on there has a lot of sugar, which good matcha should not have, and green food coloring! Which is really weird, because if you had green tea leaves then it would be green right? They are just adding a bunch of other stuff, and not using very high quality ingredients. Matcha should taste like green tea, not sweetened green tea or something. Anyway, so get good matcha, it makes a difference. This recipe says you can use ground tea from tea bags, theoretically that is the same thing, but its not. Go buy matcha.
Here is the recipe I used from epicurious. I added more matcha, and didn’t make the tisane because I didn’t think it needed it, although it probably would have been really good.
Ingredients:
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 tablespoons of matcha ( I really like to taste the tea)
Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not
sides) of 8-inch-diameter spring form pan. Wrap outside of pan tightly
with 3 layers of heavy-duty foil. This is a really important step. Go and buy the extra long tin foil and wrap it really really tight. 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 cake in roasting pan; add enough hot water to roasting pan to come
halfway up sides of spring form 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.)
The end! Cheese cake is so good. Yummmmm
{ 3 comments… read them below or add one }
What a gorgeous color!
Hi fishfood, I was wondering if you would answer a question I have about this cheesecake. Is it necessary for me to refrigerate this overnight or can I make it early in the morning and refrigerate it for a couple of hours..? What did YOU do? Also, for the color of the cake did you add around 4 tsps? because I REALLY want that color & I read reviews on epicurious and many ppl also added the # of matcha. Thanks very much you did an amazing job! It’s absolutely stunning ! And i also lovve the cobbler!
pls get back asap.
-Nadia
Hi Nadia! So the cake color is made from the matcha powder, not food coloring. I added 2 tablespoons of matcha for this cake. I suppose you could add food coloring if you wanted to, or more matcha to get the cake color to really pop. I would definitely recommend refrigerating overnight to make sure the cake is completely set. Although, if that is not an option, I would just give it as much time as possible and it will probably be ok, although I don’t have experience letting it sit for shorting than overnight. Also, make sure you cover the pan with ample amounts of large tin foil, you don’t want water to get into the pan when you cook it. Good luck!