JAPANESE STYLE MATCHA CHEESECAKE WITH SHORTBREAD CRUST
Beautiful to look at and tastes so heavenly!! Soft and cottony texture with delicate flavor. Not too sweet, but just right. This is 3 different recipes I put together and made my own. Surprisingly very easy to put together!!
Provided by Japanese Delight
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 14.1, Cholesterol 126.4, Sodium 150.8, Carbohydrate 34.2, Fiber 0.5, Sugar 17.7, Protein 6.4
NEW YORK CHEESECAKE WITH SHORTBREAD CRUST
Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.
Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
SHORTBREAD CRUST
From Company's Coming cookbook.I made this for a Peach pie I made and it turned out great, just like shorthbread, and by coating the shell with egg yolk before baking stops the filling from soaking in,
Provided by Dorel
Categories Dessert
Time 25m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Mix all ingredients together until crumbly.
- Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
- Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
- Cool and fill.
LOW CARB NO BAKE CHEESECAKE WITH SHORTBREAD CRUST
Make and share this Low Carb No Bake Cheesecake With Shortbread Crust recipe from Food.com.
Provided by sun33082
Categories Dessert
Time 35m
Yield 1 Cheesecake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- For crust, mix all four ingredients until moistened.
- Press into greased pie pan or spring form pan.
- Bake for 5-10 minutes until lightly browned.
- Cool completely.
- For filling, whip heavy cream and Splenda until stiff. Set aside.
- Beat cream cheese until smooth.
- Add sour cream, vanilla, and Splenda. Mix well.
- Fold whipped cream into filling mix.
- Spread filling on top of crust.
- Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.
Nutrition Facts : Calories 320.1, Fat 32.5, SaturatedFat 19.4, Cholesterol 113.9, Sodium 180.7, Carbohydrate 4.7, Sugar 3.6, Protein 3.3
JAPANESE STYLE CHEESECAKE
Make and share this Japanese Style Cheesecake recipe from Food.com.
Provided by Yujai
Categories Cheesecake
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- cut cream cheese into chunks, place in a bowl and pour in milk. Set aside for 30 minutes.
- Place the cream cheese over hot water, stir cream cheese and milk to combine, then add in butter. Set aside to let cool.
- Sift flour and corn starch, add into the cheese mixture.
- Add egg yolks and lemon juice.
- Beat egg whites until foamy, add cream of tar tar. Add in sugar in 3 additions until soft peak.
- Fold 1/3 egg white into the cheese mixture and then the rest. Do not overmix.
- Get a large pan, pour in hot water and place a 8 inch cake pan on it. Bake 300F for an hour.
Nutrition Facts : Calories 1869.4, Fat 125.9, SaturatedFat 74.7, Cholesterol 1085, Sodium 1151.8, Carbohydrate 141.6, Fiber 0.7, Sugar 87.8, Protein 46.7
EASY SHORTBREAD TART CRUST (NO ROLL)
Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.
Provided by SweetSueAl
Categories Dessert
Time 35m
Yield 1 10-inch tart
Number Of Ingredients 4
Steps:
- Blend ingredients to make a soft dough.
- Pat into a 9 or 10 inch tart or pie pan.
- Prick crust well with fork.
- Bake in 350 degree oven for 15-20 minutes.
LEMONY WHITE CHOCOLATE CHEESECAKE WITH SHORTBREAD COOKIE CRUST
This is a recipe that I found in TOH and plan on making for our Easter dessert. I changed the crust to one I had tried earlier this year using shortbread cookies, really made the cheesecake extra special. Time doesn't include the time for chilling.
Provided by diner524
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
- Make crust:.
- Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
- Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust at 350° F for 20-25 minutes, or until golden brown.
- Allow the crust to cool completely.
- In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and peel. Pour into crust.
- Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
- Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 615.2, Fat 44.3, SaturatedFat 27.1, Cholesterol 180.7, Sodium 270.6, Carbohydrate 46.5, Fiber 0.2, Sugar 39.4, Protein 10
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