Japanese New York Fusion Green Tea Chocolate Cheesecake Recipes

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!

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.