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Green Tea Cheese Cake

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1 cup ground shortbread cookies or graham crackers (about 6 ounces) 
Two 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products) 
1/2 cup fromage blanc cheese 
3/4 cup plus 2 tablespoons sugar 
4 large eggs 
2 Tablespoons Matcha green tea powder 
4 tablespoons of hot water 

Preheat oven to 325°F. Press cookie crumbs or graham crackers firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder in hot water until smooth and stir well into mixture. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan. 

Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

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