The first time I tasted green tea creme brulee I thought it was excellent. I thought that the marriage of creamy vanilla and bitterly brassy and herbaceous green tea was just magical and it sparked a thought: what other creamy vanilla desserts would embrace the flavors of green tea? Cheesecake was the first thing that popped into my head. After tasting the product of two batches worth of experimentation I was rather glad it did! The green tea flavor is subtle, but perfect and the smell of vanilla in the kitchen was intoxicating. I made mini cheesecakes in my muffin tin, lined with large sized paper baking cups.
Green Tea Cheesecake
Makes 5 mini cheesecakes or one 7" cheesecake
For the crust:
2 graham crackers, crushed
4 small ginger snaps, crushed
2 Tablespoons butter, melted
2 Tablespoons sugar
For the filling:
1 (8 ounce) package cream cheese, softened
1/2 cup half n half
2 Tablespoons heavy cream
1 Tablespoon green tea with matcha powder
1/2 Tablespoon vanilla
1/2 Tablespoon cornstarch
1. Mix together all crust ingredients and press into baking cups or springform pan (if you're planning to make one cheesecake you'll be using the springform; multiple mini cheesecakes are made in baking cups). Set in the fridge for an hour to cool.
2. Add cream, half n half and tea to a small saucepan and steep for 10 minutes over the lowest setting. Strain dairy and set aside to cool.
3. When cream mix has cooled, whisk it thoroughly into cream cheese. Form a slurry with vanilla and cornstarch and add it to cream and cheese in bowl. Add egg and stir to thoroughly mix.
4. Preheat oven to 300 degrees and pour filling into baking cups or springform pan. Bake for 25 - 30 minutes, or until a toothpick comes out clean when inserted in the center.
5. Cool to room temp, then refrigerate for at least one hour to allow to set. Serve.
I hope you enjoy this recipe and I welcome your feedback!