Matcha Green Tea Cheesecake

Cake Crust Ingredients:

Add Matcha to Cheesecake Mixture

1 cup vanilla Nilla cookies (crushed)
3 tablespoons butter or margarine (melted)

Cake Ingredients:
2 packages of cream cheese (8 oz packs)
1 tub of sour cream
3/4 cups white sugar
4 large eggs
5 tablespoons green tea powder/matcha powder
3 tablespoon of honey

Garnish
1 box of fresh red raspberries
1 box of fresh gooseberries

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Instructions:
1. Preheat the oven to 275 degrees.

Crust. Crush Nilla cookies into crumbs and mix 3 tablespoons of melted butter to allow crumbs to hold together. Press the crumb and butter mixture firmly onto the bottom of the 18 paper-lined muffin cup baking pan or a 9" round pan. 

Cake: In a large bowl, beat the cream cheese with the sugar until smooth. Add eggs one (1) at a time, beating it into the mixture until smooth before adding the next. Add in green tea powder and beat the mixture until smooth. Pour the batter evenly over the prepared crusts in each of the paper-lined muffin cups. Bake for approximately 45 minutes, or until cake is set but the center moves slightly when shaken. Remove the cake from oven and let cool at room temperature for 60 minutes. 

Refrigerate uncovered overnight before adding garnish. Enjoy!

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"Better on your hips than ours!"
❤ The Midnight Bakers  ❤

   7 weekends left. One more round of rotating weekend chef-ing which means there will only be 7 more dessert recipes to be posted before I go on a hiatus from baking. 

Indira brought over some matcha-powder but since my kitchen has been down-sized, I no longer have all the baking needs stocked in the cupboards, we ran out to grab a baking pan to prepare tonight's dessert ... Mini Green Tea Cheesecakes to go with whatever meal Moa had prepared for us tonight. All we knew was it was going to be something Japanese or Korean. 

Sou-chef Indira.

Since the cheesecakes were in it's batter form, I was already chasing Indira out of more than just taste-testing the flavour for the right amount of ingredients. Everyone else dropped by the kitchen just as the cakes were coming out of the oven and I had to chase them out of the kitchen ... the cheesecakes still needed to be refrigerated overnight!! 

Seriously, this is one of the most difficult desserts to keep from being devoured before they're even ready. 

 

Dessert Monsters.