Japanese New York Fusion Green Tea Chocolate Cheesecake Recipes

JAPANESE CHEESECAKE

Steps:

• Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
• Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
• Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
• Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
• Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
• Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
• Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
• Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
• Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
• Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.

GREEN TEA CHEESECAKE

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.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
• Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
• To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

GREEN TEA CHEESECAKE

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.

GREEN TEA CHEESECAKE

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.

JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE

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!