Green Tea Cheesecake Tarts Recipes

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.

WHITE CHOCOLATE AND MATCHA CHEESECAKE TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust.
• Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes.
• Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.

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.

GREEN TEA MOUSSE CHEESECAKE

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.