No-Bake Green Tea Cheesecake

Ingredients

Serves: 12

• 140g digestive biscuits, crushed
• 2 tablespoons caster sugar
• 3 tablespoons unsalted butter, melted
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• 2 tablespoons green tea powder (matcha)
• 120ml warm water
• 2 tablespoons gelatine powder
• 120ml cold water
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• 475ml whipping cream
• 450g cream cheese, at room temperature
• 100g caster sugar
• 1 teaspoon vanilla extract
• 4 tablespoons honey
• 2 eggs

Preparation method

Prep: 20 mins | Extra time: 8 hours, chilling

 

1. Combine the digestive biscuit 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 23cm springform cake tin lined with greaseproof paper; set aside.

 

2.Stir the tea powder into the warm water; set aside. Sprinkle the gelatine over the cold water; set aside.

 

3.Whip the cream to stiff peaks; set aside. Beat the cream cheese, 100g sugar, vanilla and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatine mixture in the microwave until melted, about 45 seconds. Beat the gelatine and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform tin. Refrigerate 7 hours to overnight before unmoulding and serving.

Provided by:Allrecipes

Last updated: 16 Aug 2011

 

http://allrecipes.co.uk/recipe/10935/no-bake-green-tea-cheesecake.aspx

How to Bake Cheesecake

How to Bake Cheesecake, Step by Step

The key to perfect cheesecake is in the baking. This water bath method bakes the cake very gently, so it won't darken, curdle, or crack.

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A springform pan works best because you can remove the cake easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

 

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1. Preheat your oven to the temperature recommended in your cheesecake recipe. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

2. Because cheesecake is very soft, it can be difficult to judge when it's done baking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake, and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure it's completely set.

3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away from the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the "skin" on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.

From: http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx?src=mer633

 

Green Tea Cheesecake(Tried)

Wonderful Green Tea Cheesecake!

You must try this delicious green tea cheesecake - Japanese style. Easy to make, like all of my recipes, and totally delicious!

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Ingredients

·  2 x 8ozs containers cream cheese, softened ( 460 Grams)

·  2 eggs, beaten

·  3/4 cup white sugar

·  1 tbsp green tea powder

·  2 tsp vanilla extract

·  1 x 9 inch prepared graham cracker pie crust

Method

Preheat oven to 150 C
Beat the cream cheese and sugar together until smooth and creamy.
Mix in the green tea powder, eggs, and vanilla extract until light and creamy, and then pour this mixture into the pie crust.
Bake in pre-heated oven for 30 minutes, or until the center 'jiggles' evenly when the cake is shaken lightly.
Put into the fridge for an hour before serving.
If you don't mind the extra fat content, whip up some cream and put it in swirls onto the top. You can add any sorts of berries for flavor and decoration.
Enjoy!