My 9th wedding anniversary to my awesome husband is tomorrow. Since he has kept me in the dark about any plans for the day I wanted to make a little something sweet for us to enjoy this weekend. In doing so I think I have started a new tradition. Anniversary cheesecake=) I love to make and eat cheesecake and when I heard of a green tea cheesecake I was thrilled to try it. I think it taste like green tea ice cream in a way so if you like that you will like this. It turned out to be a light green shade, hard to tell from this photo. The key to it is the green tea powder. I had some in my pantry that I had ordered offline awhile back. You can also get it at asian food stores.
Adapted from Bon Appetit
1 1/3 cup ground shortbread cookies
3 8-ounce packages cream cheese, room temperature
1 package mascarpone
1 1/2 cups sugar
4 large eggs
2-3 teaspoons Japanese green tea powder** or 2-3 teaspoons finely ground green tea from about 4 tea bags
Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 10-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, mascarpone, 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 springform 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.)
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