Green Tea Cheesecake Recipes

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GREEN TEA CHEESECAKE



Green Tea Cheesecake image

This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online. I like to add fresh blackberries and raspberries on top of it!

Provided by SARAHMURRAY

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 12

Number Of Ingredients 6

2 (8 ounce) containers fat-free cream cheese, softened
2 eggs, beaten
¾ cup white sugar
1 tablespoon green tea powder
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
  • Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.9 g, Cholesterol 34 mg, Fat 6.3 g, Fiber 0.3 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 329.1 mg, Sugar 20.4 g

GREEN TEA CHEESECAKE



Green Tea Cheesecake image

Provided by Sachie Nomura

Categories     Cake     Tea     Dessert     Bake     Kid-Friendly     Cream Cheese     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 8 Servings

Number Of Ingredients 10

150g biscuits (I use malt biscuits), crushed
35g butter, melted
Sesame seeds
250g cream cheese
60g sugar
2 tablespoons lemon juice
100g plain yoghurt
1 cup cream, whipped
3 tablespoons gelatine powder, dissolved in 50ml warm water
1 teaspoon matcha powder, plus 1/4 teaspoon extra

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.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE



Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane image

Provided by Elizabeth Falkner

Categories     Cake     Tea     Mixer     Berry     Cheese     Dessert     Cream Cheese     Raspberry     Mint     Fall     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Cake
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
1/2 cup (packed) fromage blanc*
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags
Tisane
2 1/2-pint containers fresh red raspberries
2 1/2-pint containers fresh golden raspberries
1 bunch fresh mint
Boiling water

Steps:

  • For cake:
  • Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, 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 cakein 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.)
  • For tisane:
  • Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
  • Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
  • *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
  • **Green tea powder is available at Japanese markets.

GREEN TEA CHEESECAKE



Green Tea Cheesecake image

This is classic New York cheese cake with a Japanese twist. I got the Nutty Rice Cereal for the crust at my local health food store. If you can't find it, any sort of puffed rice cereal should work (though the less ingredients that are in it, the better). A more traditional cheese cake crust could also be used, but I believe that the rice compliments the green tea far better than graham crackers.

Provided by JTL9000

Categories     Cheesecake

Time 1h55m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 9

1 1/2 cups puffed rice cereal, crushed (Perky's brand Nutty Rice works well)
2 tablespoons sugar (less if using a sweetened cereal)
1/4 cup butter (melted)
24 ounces cream cheese
16 ounces sour cream
4 eggs
1 1/2 cups sugar
2 tablespoons cornstarch
2 tablespoons green tea powder (aka. matcha)

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.

Nutrition Facts : Calories 550.3, Fat 40.4, SaturatedFat 24.7, Cholesterol 192.7, Sodium 287.6, Carbohydrate 39.9, Fiber 0.1, Sugar 32.9, Protein 9.3

JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE



Japanese-New York Fusion Green Tea Chocolate Cheesecake image

A decadent smash of East meets West! It has the thick structure of a good ol NYC style cheesecake yet the fluffy, cotton candy like texture of Tokyo-style cheesecake. It uses real matcha (green tea powder, genuine Japanese matcha and green tea extracts are much drier than the green teas marketed to Americans) and a decadant shortbread crust. Chocolate, matcha, and shortbread are a match made in heaven! You can find matcha powder at most Asian grocery stores (including online if you don't have one near you)-- I used two little packets, they're about 5g/1 tsp each then upped it to 3 on the next try because I wanted a stronger flavor. It's awesome with some traditional milk tea! :) Some other notes about this recipe-- 1) I have to give credit where credit is due, the shortbread crust was taken from another recipe on here for matcha cheesecake by Japanese Delight. I loved it so much I decided to use it in my own recipes, although I prefer this filling instead. 2) I put down 30g cocoa powder as an average, as most drinking cocoa packets are 28-30g. I used one that was 31g. Anywhere near 30g will do just fine. 3) I used my regular NYC-style cheesecake recipe as the base but accidentally put in 4 eggs-- and I think that's why it's so fluffy! Now I do it on purpose. 4) IMPORTANT-- times listed work best for my Casa Ghetto convection oven. Most of the time when I bake using recipes on here, I have to adjust the time downward-- so I listed some approximations to cover real ovens. So please set your timer for shorter times first then let it bake more if it looks like it needs it; better to do that than end up with burnt food. 5) One small cup of Stoneyfield Farms organic French vanilla yogurt works best in the filling, and so does 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a drop of vanilla extract. 6) Yields one 10" cheesecake, or two 8" cheesecakes. 8) Prep time does not include cooling time!

Provided by the80srule

Categories     Cheesecake

Time 1h45m

Yield 2 cheesecakes, 16 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/3 cup sugar
1 egg
8 tablespoons butter (one whole standard stick, make sure it's good and soft but not melted)
24 ounces cream cheese (softened, or else it will clump)
4 eggs (on second try, using egg whites only worked great)
1 cup low-fat vanilla yogurt (one 6-8oz container works...or mix 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a smid)
1 1/4 cups sugar (caster's sugar is the best( if you're like me and don't keep it handy, measure out 1 1/4 cups regula)
1/4 cup all-purpose flour
2 teaspoons lemon juice
1 tablespoon vanilla extract
3 teaspoons green tea powder (authentic matcha)
1 cup plain yogurt
1/2 teaspoon vanilla
1/4 cup sugar
30 g cocoa powder (1 envelope drinking cocoa)

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!

Nutrition Facts : Calories 390.4, Fat 23.2, SaturatedFat 14.1, Cholesterol 130.9, Sodium 206.6, Carbohydrate 38.6, Fiber 1, Sugar 26.1, Protein 8.3

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