Judging from audience request, dessert is still the most popular dish!
Green Tea Cheesecake is a Japanese invention. Remember the Japanese cheesecake craze in Hong Kong a few years ago? Its moist and fluffy texture suggests that the recipe is based on sponge cake, which uses flour, baking powder,milk, eggs, butter and cheese, rather than traditional cheese cake, which is basically cheese and eggs.
My answer to an audience’s request for Green Tea Cheesecake is yet another type. It is a no-bake recipe which is quite simple to make, and the resulting texture is similar to a pudding. In order to accentuate the flavour of green tea, all other aromatic elements should be kept to a minimum.
125g Cream Cheese (half of regular brick), at room temperature
1/4 cup cream
1/4 cup sugar
1 cup milk
2g or 1 small envelope gelatin
1.5 tsp Japanese green tea powder
1 tsp lemon juice
1. With an electric mixer or a wooden spatula, beat cream cheese until smooth. Add sugar, mix well, then add lemon juice, green tea powder and cream, mixing each addition well before adding the next.
2. Warm milk over medium heat, do not let boil. Add gelatin and whisk with a fork until thoroughly dissolved. Simmer for 1 more minute.
3. Mix milk mixture into cream cheese mixture, mix well. Pour final mixture through a sieve to remove any large pits into a flat bottomed mould.
4. Refrigerate 4 hours or overnight. Cut into squares or diamonds and serve.
For a nicer presentation, after the green tea layer has been in the fridge for about 2 hours, use the remaining half of the cream cheese and follow the above recipe, substituting green tea powder with 2 tsp of kemon juice. Pour on top of the green layer to make a two-color, white on green cake. Decorate with a raspberry on top and you have yourself a very nice looking dessert.
Wrapping the mould with a warm tower will help remove the cake.
Green Tea Cheesecake would go well with a hot mug of chai or green tea.