Japanese New York Fusion Green Tea Chocolate Cheesecake Food

GREEN TEA CHEESECAKE

Steps:

• Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
• Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
• Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
• Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
• Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
• Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.

JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 400.
• Make sure the butter is softened (but not melted!) then mix it with the other CRUST ingredients.
• Beat these ingredients well with an electric mixer, it may appear very crumbly at first if the butter wasn't very soft. If that's the case let it sit for a few minutes to let the butter soften then beat again, it should have a very smooth consistency and wonderful smell.
• Smoosh the moist shortbread into an ungreased pie pan (see prep notes), so it is fully and evenly covered. Be sure to poke holes in the crust with a fork first so it gives it room to breathe.
• Bake for 10-15 minutes, then remove the pan and let it cool for 8-10 minutes-- the crust may have risen a bit if you didn't poke it first, the cooling will naturally let it fall too. Let it cool as you mix the filling.
• Meanwhile, raise the oven temp to 450.
• Beat the cream cheese and eggs together--followed by the vanilla, lemon juice, flour, and sugar.
• Mix in the vanilla yogurt. The mixture should have a runny consistency.
• Strain the mixture carefully in a fine-net colander if your cream cheese wasn't too soft and clumps got in there.
• Add in the matcha packets, and blend on low speed. Use a wooden spoon or rubber scraper to get all the green tea powder bits off the sides of the bowl and make sure it's all thoroughly mixed.
• Pour half the mixture into the pie pan (if making 2 cheesecakes) with your now cooked and cooled shortbread crust. If you're making just one large cheesecake, pour the entire mixture inches.
• Bake for 10 minutes. (If you're doing 2 cheesecakes--save the other half of the mixture in an airtight container, and refridgerate.).
• Lower the temperature to 300 and bake for 25-45 minutes according to your oven strength. I found that for the 8" cake this size in my convection oven, I only needed about 25 minutes because the top was nice and brown and it hardly moved when I tried to pull it out of the oven. It needed 35 for the 10" cake. The cake should be set in the center, that's how you'll know it's ready.
• Pull the cake out and let it cool for 5-10 minutes-- but leave the oven on at 300.
• In a medium sized bowl, mix the the GLAZE by first putting the plain yogurt and vanilla together.
• Add the sugar and mix well.
• To fully incorporate the cocoa powder, add the cocoa powder bit by bit (about 1/2 tsp at a time) and mix each time until there's no more cocoa left. You should have a bowl of what appears to be rich-looking chocolate mousse.
• When the cheesecake is done cooling, spread half of the chocolate glaze on top of the cheesecake (if doing the 2 cheesecake route, use the whole thing if you're doing the one large cheesecake). If you're making 2 cheesecakes put the other half of the mixture in an airtight container and refridgerate.
• Bake for another 10 minutes.
• Turn the oven off, and let the cheesecake sit in there for 45 min-1 hour.
• Cover the cake(s) in foil then refridgerate for 2-3 hours.
• Slice, serve, and enjoy!

GREEN TEA CHEESECAKE

Steps:

• Crush the cereal.
• Put in a medium bowl and add the sugar.
• Melt the butter and combine with the dry ingredients.
• Mix well.
• Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take).
• Refridgerate while you make the filling.
• Preheat the oven to 350°F.
• In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest).
• Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps.
• Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking.
• Cook for 1 hour and 15 minutes or until the surface is lightly browned.
• Take the cheese cake out of the oven and allow it to cool.

JAPANESE STYLE MATCHA CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• CRUST--------------------.
• Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
• Spread to the edges of 9" spring form pan.
• Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
• FILLING-----------------.
• Heat oven to 350 degrees.
• Beat cream cheese with milk to soften.
• Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
• Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
• Beat egg whites in a separate bowl until foamy.
• Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes.
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
• Pour into cake pan and smooth the surface.
• Wrap the cake pan with large aluminum foil.
• Place cake pan into a larger roasting pan and place in lower rack of oven.
• Pour enough water into the roasting pan to come half way up the side of the cake pan.
• Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
• TOPPING-----------------.
• Mix sour cream, sugar, and vanilla well.
• Pour on top of cheesecake and spread evenly.
• Bake at 400 for 5 minutes.
• Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
• Refrigerate overnight.