Japanese green tea cheesecake recipe

Japanese Green Tea Cheesecake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Japanese Green Tea Cheesecake recipe, a fusion of traditional Japanese flavors and creamy cheesecake goodness. This unique dessert combines the earthy and aromatic notes of green tea with the rich and velvety texture of cheesecake. With its delicate balance of sweetness and bitterness, this recipe is sure to please any dessert lover. Indulge in the harmonious blend of flavors that will transport you to the serene tea gardens of Japan.

Keywords: Japanese, green tea, cheesecake, fusion, dessert.

Japanese green tea cheesecake recipe details

Japanese green tea cheesecake recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

175 g	plain flour
75 g	caster sugar
1 medium	egg, beaten
60 g	unsalted butter, softened
200 g	full-fat cream cheese
60 ml	milk
120 g	caster sugar
3 medium	eggs, separated
4 tbsp	cornflour
2 tbsp	Japanese green tea powder
2 tbsp	fresh lemon juice
½ tsp	cream of tartar
	boiling water, for water bath
600 ml	sour cream
3 tbsp	caster sugar
1 tsp	vanilla extract

Instructions

Preheat oven to gas Mark 6, 200°C, 400°F.

To make the base:
Cream the butter and sugar together in a bowl. Add the egg and mix in the flour to a dough. Spread the dough using the ball of your hand to fit the base of the tin as evenly as possible. Prick thoroughly with a fork and bake for 10-15 minutes until lightly browned. Remove from oven and allow to cool until just warm.

Wrap the tin in a double layer of kitchen foil and prepare a roasting tin sufficient to accommodate the tin as a water bath.

Reduce oven temperature to Gas Mark 4, 180°C, 350°F.

For the Filling:
Beat cream cheese and milk in a bowl until soft and combined. Add half the sugar, yolks, cornflour and lemon juice and beat until smooth.

Mix tea with 2 tbsp boiling water in a cup and mix until very smooth and mix together with cheese mixture.

In a clean bowl, beat the egg whites until foamy and then add remaining sugar and cream of tartar and beat until stiff peaks appear, using a mixer at high speed – about 8-10 minutes. Carefully fold into cheese mixture and stir gently to mix until even in colour.

Pour mixture into tin and place the tin in the roasting tray. Fill the tray with boiling water to a height of about 2-inches, 5cm or as far as possible. Carefully carry to oven and place on a middle-low shelf and bake for 35-40 minutes until set and golden brown on top. Use a skewer inserted into the centre to check if done.

To prepare the topping:
Near the end of the baking time, thoroughly mix the ingredients together in a bowl. Remove the cheesecake from the oven and pour the topping over the top of the cake and level if necessary.

Return the cake to the oven and bake for a further 5 minutes.

Turn off the heat and allow the cake to slowly cool in the oven with the door slightly open for 1 hour. Remove from oven and continue to cool in tin until cold. Refrigerate overnight.

Slice to serve.

About this recipe:
Subsequently obtained from the same source as two other broadly similarly named recipes.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a