The source for this dessert was a bargain cookbook we’d bought a while back, from which I have since made countless meals: Simple Japanese by Silla Bjerrum.
The recipe says to use ginger biscuits instead of the usual digestive biscuits but I had to find ginger biscuits without a nut product. The only ginger biscuits I could find had coconut in it.
(I found out later that people with nut allergies are usually not affected by coconut. In 2006 the FDA defined coconut as a tree nut so caution should be taken, but generally people are not affected by coconuts.)
Let me back up here and say one of the people coming for dinner has a nut allergy. Anyway, I decided to err on the side of caution and bought digestive biscuits as well. I decided to use the digestive biscuits and later found out my guest was not allergic to coconuts. Next time I make this cheesecake I will try the ginger biscuits.
My local grocery store, which is a big national chain here in Ontario, used to carry crème fraîche but no longer does. Neither does anyone else around here, or so it seems. Now as I am writing this I just realized there is a local dairy nearby that I have not checked out, so tomorrow I will stop by to see if they carry it. Belle did find me a recipe on-line to make your own crème fraîche but I had forgotten about it. So I went with whipping cream and my trusty electric hand mixer.
I will definitely make this again.
You’ll notice that there is no picture of the green tea cheesecake with whipped cream and a dusting of green tea powder! I barely had time to take this picture.
Come to think of it… I didn’t even get a piece. My older son came home later with some friends and they finished it off.
Next time I’ll remember to take a picture of this as an individual serving. Maybe with crème fraîche.
Belle says: This unusual green tea dessert is a light and airy cheesecake that’s not very sweet, which is in keeping with a lot of Asian desserts. It has just the right hint of green tea. I definitely enjoyed it!
The following recipe was adapted from Simple Japanese.
Green Tea Cheesecake
200g (7 oz) digestive biscuits
60g (1/4 cup) butter
75ml (about 1/3 cup or 2.5 fluid oz) double cream
3 tbsp green tea powder (matcha)
225g (8 oz) full fat cream cheese
3 tbsp caster sugar
1 egg yolk
200ml (6.8 fluid oz) whipping cream
- Pre-heat oven to 350 degrees F.
- Spray a 9” spring-form cake tin with non-stick cooking spray.
- Place biscuits in food processor, crush and place crumbs in a bowl.
- Melt the butter in a small sauce pan, add to the biscuits and mix.
- Pour the biscuit mixture into the cake pan and press down to create a firm layer.
- Chill crust in the fridge for 10 minutes to allow it to set.
- Bake crust in the oven for 10 minutes, then set aside and cool.
- Reduce oven to 300 degrees F.
- Heat the double cream in a small sauce pan and add the green tea powder. Do not let the cream get hotter then 185 degrees F or it will separate.
- In a large bowl, using an electric hand mixer, mix the cream cheese and sugar until smooth on low speed.
- Add the egg, egg yolk and the double cream mixture and mix on low until smooth.
- Pour the mixture into the cake tin and bake in the lower third of the oven for 30 minutes (at 300 degrees F).
- Take the cake out, let cool for one hour.
- Whip the whipping cream.
- Cut the cheese cake, add whipped cream and dust with green tea powder.